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8 to 12
servingsEasy
By Rick Rodgers
Published 2002
Cherry coffee cakes like this are beloved in Hungary and in the Czech Republic, where they are called bublanina. There, the cherries are usually left unpitted so the stones can add their subtle almond-like flavor to the batter; no one seems to mind spitting out the pits. My version, however, uses pitted cherries and ground almonds in the batter.