Fresh Cherry Loaf Cake Recipe
This Fresh Cherry Loaf Cake Recipe brings summer flavors to your kitchen. Sweet cherries create a moist, tender cake perfect for any occasion.
Equipment
- Large mixing bowl
- Electric mixer or whisk
- 9x5 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.