This Fresh Cherry Loaf Cake Recipe brings summer flavors to your kitchen. Sweet cherries create a moist, tender cake perfect for any occasion.
The recipe combines simple ingredients with foolproof techniques. Fresh cherries add natural sweetness and beautiful color throughout each slice.
This delightful Fresh Cherry Loaf Cake Recipe works wonderfully for breakfast or dessert. The cake stays fresh for days when stored properly.
Home bakers love this recipe for its simplicity and impressive results. Cherry season makes this cake especially delicious and affordable to prepare.
When I First Introduced To
I discovered this Fresh Cherry Loaf Cake Recipe during a summer farmers market visit. Fresh cherries looked so beautiful and tempting that day.
My grandmother’s old recipe book inspired this modern twist. The combination of vanilla and almond extracts enhances the cherry flavor perfectly.
This recipe quickly became our family’s favorite summer dessert choice.
Equipment List
- Large mixing bowl
- Electric mixer or whisk
- 9×5 inch loaf pan
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Parchment paper
Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup fresh cherries, pitted and chopped
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons flour (for coating cherries)
Step by Step Preparation
- Preheat oven to 350°F (175°C).
- Grease loaf pan with butter thoroughly.
- Line pan with parchment paper carefully.
- Mix flour, baking powder, and salt together.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla and almond extracts completely.
- Alternate adding flour mixture and milk slowly.
- Toss cherries with 2 tablespoons flour gently.
- Fold coated cherries into batter carefully.
- Pour batter into prepared loaf pan evenly.
- Bake for 50-55 minutes until golden brown.
- Cool in pan for 10 minutes completely.
- Turn out onto wire rack to cool.
Recipe Tips
- Use fresh cherries only Frozen cherries release too much moisture during baking.
- Coat cherries in flour This prevents them from sinking to the bottom.
- Don’t overmix the batter Overmixing creates a tough, dense cake texture.
- Check doneness with toothpick Insert in center; it should come out clean.
- Store properly wrapped Keep cake fresh for up to 5 days at room temperature.
What Can You Serve With Fresh Cherry Loaf Cake Recipe
- Vanilla Ice Cream: Creamy vanilla ice cream complements the cherry flavors perfectly. The cold temperature contrasts beautifully with the warm cake.
- Whipped Cream: Fresh whipped cream adds lightness to each slice. A dollop on top makes the presentation more elegant.
- Hot Coffee: A cup of freshly brewed coffee pairs wonderfully with this cake. The bitter notes balance the sweet cherry flavors perfectly.
Conclusion
This Fresh Cherry Loaf Cake Recipe delivers exceptional results every single time. The moist texture and fresh cherry flavor make it irresistible to everyone.
Perfect for summer gatherings, afternoon tea, or special breakfast treats. Your family will request this delicious cake recipe again and again throughout cherry season.
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Fresh Cherry Loaf Cake Recipe
Equipment
- Large mixing bowl
- Electric mixer or whisk
- 9×5 inch loaf pan
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 cup fresh cherries pitted and chopped
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons flour for coating cherries
Instructions
- Preheat oven to 350°F (175°C).
- Grease loaf pan with butter thoroughly.
- Line pan with parchment paper carefully.
- Mix flour, baking powder, and salt together.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla and almond extracts completely.
- Alternate adding flour mixture and milk slowly.
- Toss cherries with 2 tablespoons flour gently.
- Fold coated cherries into batter carefully.
- Pour batter into prepared loaf pan evenly.
- Bake for 50-55 minutes until golden brown.
- Cool in pan for 10 minutes completely.
- Turn out onto wire rack to cool.
Notes
- Use fresh cherries only Frozen cherries release too much moisture during baking.
- Coat cherries in flour This prevents them from sinking to the bottom.
- Don’t overmix the batter Overmixing creates a tough, dense cake texture.
- Check doneness with toothpick Insert in center; it should come out clean.
- Store properly wrapped Keep cake fresh for up to 5 days at room temperature.
