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Fresh Cherry Loaf Cake
4.6 from 207 votes

Fresh Cherry Loaf Cake

A tender loaf cake featuring sweet, pitted cherries folded into a buttery batter enriched with Greek yogurt and vanilla. The remaining cherries are layered on top with a sprinkle of brown sugar that caramelizes during baking. The cake offers a moist crumb balanced by juicy fruit bursts, baked to a golden finish in a loaf pan.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 14 -16 slices
Calories: 208 kcal
Course: Cake
Cuisine: German, American

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

    Cup of Yum
  1. 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
  2. Pit and roughly chop the cherries. Weigh the needed amount and set it aside.300 g cherries/ 10.5 oz
  3. 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
  4. 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
  5. Fold in ⅔ of the prepared cherries into the batter.
  6. 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
  7. 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.
  8. Cool: Let the cherry loaf cake cool in the pan for about 15-20 minutes. Transfer to a wire rack to cool completely.
  9. 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

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%)

Nutrition Facts

Serving: 14 -16 slices

Amount Per Serving

Calories 208

% 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.