CHERRY CAKE BARS - CSERESZNYÉS SÜTI
Not a cake, although it looks like one. The Hungarian süti is an everyday cake-like wonder. Soft, full of flavour and it stays that way for days. It stays lovely for days and stands on its own without the ice ream brigade. I kept these beauties chilling in the fridge for close to a week. You have to refrigerate it, because the cherries on top are full of moisture and could mold within a few days. Take out a slice and let it come to room temperature or put it in the microwave for 20 seconds and the pite will be as good as the day it was made.
1 cup sugar
3/4 cup soft butter
1/3 cup 14% sour cream
1/3 cup milk
1-3/4 cup flour
2-1/2 tsp baking powder
2 cups pitted cherries [cut in half]
• Wash, pit and cut the cherries in half.
• Preheat the oven to 375F.
• Line with parchment or butter a 9X12 inch baking pan.
• In a large mixing bowl whisk the flour and the baking powder and set aside.
• Beat the eggs and the sugar for 4 minutes until very fluffy.
• Add the butter and beat until fully incorporated and very fluffy.
• Gradually beat in the sour cream and beat until fully incorporated.
• Add the milk and again beat the mixture until fully incorporated.
• Add to the flour mixture and gently fold in.
• Transfer the batter to the prepared pan and smooth out the top with an offset spatula. • Arrange the cherries on the top and gently press them into the batter.
• Bake in the preheated oven for 25-30 minutes or until cake tester inserted in the middle comes out clean. Do not over bake.
• Remove from the oven and let it cool down.
• With a sharp knife cut the süti into squares.
• The süti will stay soft and moist until it lasts. Store it in the fridge and let it come to room temperature or slightly heat in the microwave before serving.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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