Moist cherry loaf cake with yogurt, a quick and easy fresh cherry recipe perfect for summer.
Easy Cherry Loaf Cake Recipe
This easy-to-make cherry loaf cake might just become your new favorite fresh cherry cake. It is so good, you will not be able to stop eating it and so easy and quick to make, you will not be able to find excuses not to bake it, especially if your cherry tree is hanging with cherries.
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Why choose this cherry loaf recipe?
- Trust me: I've never had better cherry bread. It tastes absolutely amazing. Sweet but not overly so; you can feel and taste the fruit.
- The crumb is amazing as well: soft slices, moist thanks to the yogurt you are using for the batter, and thanks to the fruit as well.
- Super easy to make: stir the ingredients for the batter, add fruit to the batter, and onto the top. Bake.
- Keeps well: you can keep it well-wrapped for several days, and it will still be moist and delicious!
- Bring to potlucks: this is a cake fit for a crowd and for a casual party. You can eat the slices "from the hand" without the need for a fork or a plate.
- Great when you have a glut of cherries: I make this cake every single summer, at least once. If you have a tree in the garden, you will start doing the same after trying the recipe once.
- Versatile: you can make it with canned or frozen cherries as well. Or with sour cherries. Or how about trying it with other fruit? Plums, for instance.
And because I was mentioning a huge tree and a glut of cherries. Check the Cherry Butter, Cherry Chocolate Muffins, Cherry Scones, Preserved Cherries, Kirschmichel, and Sweet Cherry Pie. Or try some kirsch or amaretto cherries. Or check the "Cherries" tag, all the recipes there are made with fruit from our tree; there are almost 30 of them already: cakes, sauces, preserves... anything you might need.
What do you need?
What kind of cherries to use?
- Fresh, canned, or frozen cherries. You can also make it with sour cherries.
- When using canned, drain the fruit well, and pat dry with kitchen paper.
- If using frozen cherries, defrost thoroughly and pat dry with kitchen paper.
- You will need about 300 g/ 10.6 oz cherries weighed after pitting them. That would be about 1 ⅓ cups when pitted. If you buy or pick about 450 g/ 1.1 lbs of fruit, you should be fine. Weigh the 300 g pitted ones and enjoy the rest as they are.
- Yogurt: I baked this cherry loaf cake successfully using either Greek yogurt, plain creamy yogurt, or sour cream. Use whatever you happen to have.
- Other ingredients: the common baking ingredients like unsalted butter, granulated sugar, vanilla extract, all-purpose flour, and baking powder.
How to bake a loaf cake with cherries?
Preparations:
Most important tip: Use a digital kitchen scale when baking; it guarantees for best results (Amazon affiliate link).
- Place the butter on the counter ahead of time to make sure it has the right consistency when ready to bake.
- Pit the cherries and weigh the needed amount. The best way to pit them is with a cheap but extremely effective pitter. I have been using this cherry pitter for probably 10 years now, and it is still working perfectly (Amazon affiliate link).
- Chop the fruit roughly.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Butter a loaf pan of about 30x12x7.5 cm/ 12x5x3 inches and sprinkle it with dry breadcrumbs to coat. This will prevent the cherry bread from sticking to the pan.
Batter:
- Beat soft butter and sugar until pale and fluffy.
- Beat in the pure vanilla extract, eggs, and yogurt.
- In another bowl, mix together the flour and the baking powder.
- Add to the butter mixture and mix briefly.
- Fold ⅔ of the fruit into the batter.
- Transfer the batter to the prepared loaf pan.
- Plop the remaining fruit on top and sprinkle with sugar, preferably (but not mandatory) brown sugar.
Bake:
- Bake for 50-60 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- The baking time greatly depends on your oven, so make sure you check regularly.
- Let the cherry cake rest in the pan for about 15-20 minutes, then transfer it to a wire rack to cool completely.
Decorate cherry cake
Glaze:
- The glaze is optional. I chose not to glaze my cherry loaf cake this time because I liked the looked of those slightly caramelized cherries on top. And because, personally, I don't need the extra sugar.
- However, if you would like to glaze the cherry cake, the task cannot be easier. Follow this glaze recipe; for instance, the glaze I use most of the time is pretty much the same.
Powdered sugar:
- For an easier and faster option, you can sprinkle the cherry loaf cake with icing sugar just before serving.
How to store a loaf of cake or cherry bread?
- The cake keeps well for a few days at room temperature; it will still be moist and irresistible. Just make sure you cover it once it is completely cooled.
- You can keep it in a large airtight container. I often wrap it in a clean kitchen towel; it helps it stay fresh as well.
Freeze:
- If you plan to freeze the whole loaf, wrap it well in two layers of plastic wrap. If you are freezing slices, place them in airtight containers, or wrap them well in plastic wrap and place them in freezer bags.
- If frozen the slices, you can wrap them in small portions or individually so that you can only defrost a certain amount when needed.
- Freeze for up to 3 months. Defrost in the fridge or on the counter.
More cakes with cherries
- Cherry Crumb Pie
- Coconut and Cherry Cake
- Cherry Bakewell Cake
- Cherry Chocolate Brownies
- Banana and Hazelnut Cake with Cherries
- Cream Cheese Bars with Cherry Topping
Fresh Cherry Loaf Cake
Moist cherry loaf cake with yogurt, a quick and easy fresh cherry recipe perfect for summer.
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Servings: 14 -16
Calories: 208kcal
Ingredients
- 160 g unsalted butter 5.6 oz/ ⅔ cup, room temperature
- 160 g granulated sugar 5.6 oz/ ¾ cup + 1 tablespoon
- 1 teaspoon pure vanilla extract
- 3 eggs medium Germany, large US
- 150 g Greek yogurt or sour cream, 5.3 oz/ ⅔ cup
- 260 g all-purpose flour 9.2 oz/ 2 cups + 2 tablespoons
- 2 teaspoons baking powder
- 300 g cherries 10.6 oz/ about 1 ⅓ cups, weighed after pitting (Note 2)
- 2 tablespoons brown sugar
- icing sugar or glaze optional (See blog post)
Instructions
- Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius. Butter a loaf pan of about 12x5x3 inches/30x12x7.5 cm and sprinkle it with dry breadcrumbs to coat.
- Pit and roughly chop the cherries. Weigh the needed amount and set it aside.
- Beat together the soft butter and the sugar until pale and fluffy. Add the pure vanilla extract, eggs, and yogurt. Beat to incorporate.
- Mix the flour and baking powder in another bowl. Mix shortly into the butter mixture.
- 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.
- 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: Cover with glaze or sprinkle with icing sugar, if desired.
Notes
- Use a digital kitchen scale when baking, it guarantees for best results (Amazon affiliate link).
- You will need about 450 g/ 1 lb unpitted cherries. Weigh the requested quantity and enjoy the rest of the cherries fresh.
Nutrition
Serving: 1slice | Calories: 208kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 80mg | Fiber: 1g | Sugar: 15g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!
angiesrecipes says
The loaf cake has such a perfectly tender and smooth texture. So yummy with cherries!
Dkay says
This was perfect. I will be making it again soon.
Adina says
So happy to hear it. Thank you. 🙂
Georgette says
Can you freeze this for later?
Adina says
Hi Georgette. I've never frozen this cake, but I suppose you could. Wrap it well to avoid freezer burns.
bridget says
do you think you can make cupcakes from this recipe?
Adina says
Hi Bridget. sorry, I cannot say, I never made cupcakes with this batter. Theoretically, it should work, with a shorter baking time.
Buki says
Your thoughts on using Glaced cherries.....
Adina says
Hi Buki. I think they would be way too many and would make the cake too sweet and dry. But I've never tried it. I would rather make this with frozen and defrosted cherries or canned ones.
Judith Catalan says
Very dense. The crust was like a hard biscuit. I add more yogurt after beating in the dry ingredients the batter was very thick and dry.
Adina says
I am sorry to hear it. I've never had that problem. But which crust? The cake doesn't have a crust... In case you measured the flour with cups, that might be the issue. Cups are a pain especially when measuring flour and butter.
Natalia says
Splendid!
I added some orange zest and some orange juice to the yoghurt!! And also some almonds with sugar on top! Mmm mmm mmm
Will try next time with bluberries and sour cherries
Thank you for this recipe!!!
Adina says
Thank you for the feedback, Natalia. The additions sound great!
Natalia says
@Adina,
It works perfectly with bluberries, apples and strawberries as well. I always use your recipe as a base and add fruits that are in season.
Also works great with a cinnamon crumble on top if I use apples or bluberries 🙂
Thank you for this recipe once again !
Adina says
Hi Natalia. Thank you for the feedback, these are great variations. The cinnamon crumble sounds delicious!
Mary says
Is it just me or does anyone else think this could have benefitted from that little bit of salt most recipes call for?
Danni says
@Mary, I added two small pinches of salt and I think it did amazing things for the overall taste. It's delicious without salt, as well but that little bit really balanced-out the sweet/tart flavors beautifully.
Adina says
Sounds good!
Laura says
@Danni, I used salted butter and that did the trick.
Joanne says
Do you use sour or sweet cherries for this?
Adina says
Usually sweet, but sour are great too.
Wee-Li says
Is the 180 temperature for a fan oven please?
Adina says
Hi. No, it's for regular. If you use fan, set it slightly lower.
Paula says
I've just made this and my God it's so good,i did use creme fraiche instead of yogurt as is all i had, drizzled white chocolate and cherry frosting over top just a little , it doesn't need it though.
Came out so fluffy and soft.Thank you, shall make again.
Adina says
So happy to hear it!
Marilyn Ciccotosto says
This loaf is perfection!
Adina says
Thank you, Marilyn.
G says
I've made this recipe twice now, the first time with cherries and a Standmixer and the second time w raspberries/blueberries and by hand. Both loaves turned out beautifully and the slight tartness of the yoghurt is perfect to make it a bit too sweet snack.
Adina says
So happy to hear it!!!
Sally says
Hi can you use caster sugar instead of granulated?
Adina says
Hi Sally. Sure, you can.
Dean Williams says
I have made this twice in the last week, first with a jar of dark cherries (found the recipe online when I broke the jar and had to use them up) and most recently with my frozen rhubarb. On that occasion I also added cinnamon. I have been using sour cream, as I had some in the fridge I wanted to finish. Excellent! I have it with coffee at breakfast. Dean
Adina says
So happy to hear it, Dean. Rhubarb sounds great!
Christine says
Good taste and was moist, but has a terrible crumb. The cake doesn’t hold together. It crumbled. Experienced baker since the 1970s, and I’ve never experienced anything like this before. Followed recipe exactly using a digital scale, yet the batter was dry - the consistency almost more like for a scone, not a cake.
Adina says
Sorry to hear that, Christine. I can't say what went wrong, I've never experienced that. As you can see from the many positive reviews nor do other people.
Tomas L says
Tried it several times, with cherries and now with apricots. It was easy and turned out amazing every time.
Suggestion for this page. It would be better to put the ingredients and directions at the beginning of this page so people don't have to scroll down to look for it.
Adina says
Hi Thomas. I am so glad you liked it. There is a Jump to recipe button right on top under the title.
Ritu says
Hi, it was so moist and absolutely yummy. Only thing I changed was that I added 2 extra tbsp of sugar and still the cake was not overly sweet.
Lizzie says
I'm not sure if something is wrong with my oven, or if it's the type of dish that I used, but I had to add on about 20 minutes extra before a toothpick came out clean. I had it at 350 so I'm not sure what went wrong. It's delicious though!
Adina says
Ovens are different; as long as you know how yours works, things turn out ok. I am glad you like the recipe.
Sandra Gordon says
Thank you for this amazing recipe. I used fresh Morello cherries from our garden. 180°C fan was too hot in my oven and the top burned slightly but otherwise great texture not too sweet which is what we like!!! Thank you! Shared the recipe and photo with my friends!
Michelle says
I made this last night and it is delicious! Thank you for a fantastic recipe. I am looking forward to trying more.
Jennifer Stever says
Excellent recipe, easy and delicious!
Adina says
Thank you, Jennifer. Nice to hear it.
Schari says
Do you have to do the breadcrumb part? Or can you flour the pan?
Adina says
Flour is also ok.
Joann Wasinski says
Can this made in a bunt pan instead. Thank you
Adina says
Hi Joann. It should be ok. You should check if the cake is done using a toothpick; the baking time might change if you use another pan.