Fresh Cherry Loaf Cake
User Reviews
4.6
Fresh Cherry Loaf Cake
Description
Fresh Cherry Loaf Cake combines softened butter, granulated sugar, and vanilla to create a fluffy batter enriched with eggs and Greek yogurt for moisture and subtle tang. Folding in the majority of pitted cherries infuses the cake with fresh fruit flavor. Additional cherries atop the batter, dusted with brown sugar, form a sweet, slightly crisp topping during the 50-60 minute bake at 350°F.
The texture is moist and tender, with juicy cherry pockets that soften as the cake cools, making it suitable for breakfast or dessert. The loaf shape allows for easy slicing and serving.
For best results, use a digital scale to measure ingredients accurately. Pitting and chopping cherries evenly ensures consistent distribution. Lightly buttering and sprinkling your pan with dry breadcrumbs prevents sticking and adds a subtle crunch to the crust.
Ingredients
- 160 g butter 5.5 oz/ ⅔ cup, room temperature, unsalted
- 160 g granulated sugar 5.5 oz/ ¾ cup + 1 tablespoon
- 1 teaspoon vanilla extract
- 3 large egg
- 150 g Greek yogurt or sour cream, 5.5 oz/ ⅔ cup
- 260 g all-purpose flour 9 oz/ 2 cups + 2 tablespoons
- 2 teaspoons baking powder
- 300 g Cherry 10.5 oz/ about 1 ⅓ cups, weighed after pitting, Note 2
- 2 tablespoons brown sugar
- 1 teaspoon icing sugar
- 1-2 tablespoons dry breadcrumbs optional for the loaf tin
Instructions
- Preheat the oven to 350°F/ 180°C. Butter the loaf pan and sprinkle it with dry breadcrumbs to coat or line it with parchment paper.1-2 tablespoons dry breadcrumbs
- Pit and roughly chop the cherries. Weigh the needed amount and set it aside.300 g cherries/ 10.5 oz
- Wet ingredients: Beat soft butter and sugar until pale and fluffy. Add vanilla extract, eggs, and yogurt. Beat to incorporate.160 g unsalted butter/ ⅔ cup + 160 g granulated sugar/ ¾ cup + 1 tablespoon + 1 teaspoon vanilla extract + 3 large eggs + 150 g Greek yogurt/ ⅔ cup
- Add dry ingredients: Mix flour and baking powder in another bowl. Mix them shortly into the butter mixture.260 g all-purpose flour/ 2 cups + 2 tablespoon +2 teaspoons baking powder
- Fold in ⅔ of the prepared cherries into the batter.
- Transfer the batter to the prepared loaf pan. Scatter the remaining pitted cherries on top of the cake and sprinkle with the brown sugar.2 tablespoons brown sugar
- Bake for 50-60 minutes or until a toothpick inserted in the middle of the cake comes out clean. The baking time depends on the oven, so make sure you check.
- Cool: Let the cherry loaf cake cool in the pan for about 15-20 minutes. Transfer to a wire rack to cool completely.
- Decorate: Sprinkle with icing sugar before serving or glaze the cake if desired. 1 teaspoon icing sugar
Notes
- Use a digital kitchen scale for precise measuring of ingredients to ensure consistent baking results.
- Prepare about 450 g of unpitted fresh cherries to yield the needed 300 g pitted cherries; enjoy any extras fresh or frozen.
- Butter the loaf pan and optionally coat with dry breadcrumbs to prevent sticking and add texture to the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14-16 slices
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 208kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 57mg | 19% |
| Sodium | 80mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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