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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



Not a cake, although it looks like one. The Hungarian pite is an untranslatable wonder. Google and Bing translator calls it pie, but the pite is no pie. It is a pite. Soft, full of flavour and it stays that way for days. People make heavy shortbread bases to showcase seasonal fruit, serve it with ice cream or whipped cream and discard what is left the following day. The answer is pite. 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 mould in 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.
2 cups pitted cherries [cut in half]
2 eggs
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
• 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 pite into squares. [Pite is always square shaped.]
• The pite 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.



  1. In Romanian pite is bread so I would consider this a sweet bread. :)

    I would love to make a tray because I know the cherry squares would be so very tasty.

  2. Dearest Zsuzsa, I love your recipes.... and, snap, you have posted my favourite.... cherry cake! I have posted a recipe too.... may I share it with you? Happy cooking and sziastok!

  3. Maria, I know for a fact the word pite was not the only thing Hungarians and Romanians shared over the centuries. Lots of customs and methods of food preparation overlap - by Canadian standards, Central and Eastern Europe is but a small province of people who made up their minds they were different from one another.

    And I would have loved to share it with you!

  4. Ah Lizzy thank you for the link to your wonderful cherry cake! Cake people often over intellectualize, but cakes such as your cherry cake misses nothing, it contains all the elements for pleasing the senses.

  5. Zsuzsa, your recipes are amazing! My grandmother was Hungarian and I am REALLY enjoying your photos and stories. Thank you!

  6. PS: And of course, the Romanian word for cherries is cireaşă. :) Though some use vişină as well.

    I'm going to try the cherries version of these bars though my mom made something similar with grated apples, reserving part of the batter to drizzle over the top before baking. I bet you could use peach or apricot slices as well.

  7. Thanks for the kind comment Jackie!

  8. Hey Maria, I have a recipe with the greated apples.

  9. I made a tray of these cherry bars today and have already eaten 4 slices from the short end. The bars are so moist and tender and not overly sweet. I have to place the cherries MUCH closer together next time as I barely fit in 1 1/4 cups of sliced cherries. I added 1/2 tsp of vanilla extract and a pinch of salt to the batter ... my mom always added a pinch of salt to her cakes, and most desserts improve with a bit of vanilla. :)

    Great minds think alike on the apple front. I was just picturing concentric circles of sliced apples or peaches or pears on top of the cake batter which had been poured into a sprinform pan. It's such a nice batter recipe.

    1. Oh yes, the varieties can be endless. I am so glad you enjoyed it Maria!




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