Get ready to transform your kitchen into a bakery of pure bliss with this irresistible Fresh Cherry Loaf Cake! Imagine biting into a moist, tender slice bursting with juicy cherry goodness - a dessert so incredible, it'll have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping treat that's as beautiful as it is delicious, perfect for lazy weekend brunches, afternoon tea, or a sweet ending to any meal.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups fresh cherries, pitted and halved
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter and line with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Wash and pit the fresh cherries, then carefully cut them in half. Pat the cherry halves dry with paper towels to remove excess moisture and prevent them from sinking in the cake batter.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in about three-quarters of the prepared cherry halves into the batter, reserving some for topping.
- Pour the batter into the prepared loaf pan, spreading it evenly. Scatter the remaining cherry halves on top of the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, using the parchment paper overhang, lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with a light glaze if desired.
Tips
- • Always pat your cherries dry to prevent them from sinking to the bottom of the cake • Use room temperature butter and eggs for smoother, more even mixing • Don't overmix the batter - stop stirring as soon as ingredients are just combined • For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the batter • Let the cake cool completely before slicing to maintain its delicate structure • Store the cake in an airtight container at room temperature for up to 3 days • For a fancy finish, try a light lemon glaze or dust with powdered sugar
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
