Why You’ll Love This Recipe
This Fresh Cherry Loaf Cake is simple to make yet impressive in flavor and presentation. The natural sweetness of fresh cherries pairs beautifully with a buttery vanilla cake base, creating a deliciously satisfying texture. It’s versatile, light, and makes the most of seasonal produce. Plus, it’s great for sharing or storing for later enjoyment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh cherries, pitted and halved
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Milk or buttermilk
- Vanilla extract
- Optional: powdered sugar for dusting after baking
Directions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix just until combined.
- Gently fold in the fresh cherries using a spatula, reserving a few to place on top if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Servings and timing
This recipe makes 8–10 slices and takes about 15 minutes to prepare, with a baking time of 55–65 minutes. Total time: approximately 1 hour and 20 minutes.
Variations
- Cherry-Almond Loaf: Add a teaspoon of almond extract and top with sliced almonds.
- Chocolate Cherry Cake: Fold in chocolate chips with the cherries for a rich twist.
- Citrus Zest: Add lemon or orange zest to the batter for a bright, fresh flavor.
- Glaze Topping: Drizzle a simple lemon or vanilla glaze over the cooled loaf for extra sweetness.
- Whole Wheat: Substitute half the flour with whole wheat flour for a heartier texture.
Storage/Reheating
Store the cooled loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months. To serve, let it thaw at room temperature or warm individual slices in the microwave for about 20–30 seconds.
FAQs
Can I use frozen cherries instead of fresh?
Yes, but thaw and drain them first to prevent excess moisture in the batter.
How do I keep the cherries from sinking to the bottom?
Toss them lightly in a bit of flour before folding into the batter. This helps suspend them evenly.
Can I use a different fruit?
Absolutely. This recipe works well with blueberries, raspberries, or chopped peaches.
Is this loaf cake overly sweet?
No, it has a balanced sweetness that complements the natural tartness of the cherries.
Do I need to peel the cherries?
No peeling is necessary—just pit and halve them.
Can I make this loaf gluten-free?
Yes, use a 1:1 gluten-free flour blend as a substitute for the all-purpose flour.
What type of cherries work best?
Sweet cherries like Bing or Rainier are best, but tart cherries can be used if you prefer a tangier flavor.
Can I add nuts to the batter?
Yes, chopped walnuts or almonds add a nice crunch and pair well with cherries.
How do I know when the cake is done?
Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready.
Should I refrigerate this cake?
It’s not required, but refrigerating extends its shelf life. Bring to room temperature before serving for best texture.
Conclusion
Fresh Cherry Loaf Cake is a delightful way to showcase the flavors of ripe, juicy cherries in a soft, buttery cake. Whether served as a sweet start to your day or a comforting evening treat, this loaf is sure to become a seasonal favorite. Its ease, versatility, and fresh fruit flavor make it a standout recipe worth baking again and again.
