Moist cherry loaf cake with yogurt, a quick and easy fresh cherry recipe to make every summer.
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.
As our cherry tree did, this year again. But unlike the other years I was stopped short in my attempt of canning, baking and cooking all those cherries by the birds. Within two days they managed to pick our tree clean of cherries.
And there was nothing we could do about it! Every time we went into the garden or opened a window facing the garden, the whole tree would become alive. What felt like hundreds of birds left the tree only to settle in again a couple of minutes later
Fortunatelly, I managed to do something with some of the cherries before the “attack”. Two batches of cherry butter, cherry muffins, cherry scones, preserved cherries (just a few because I still have jars from last year), cherry dessert and sweet cherry pie. And lots of frozen cherries.
No more cherries for some amarena cherries I had planned to make. I bought the liquor and now it just sits there, good that alcohol doesn’t expire so fast, so I can make those cherries next year.
INGREDIENTS FOR THE FRESH CHERRY CAKE
- I have only made this cherry loaf cake using fresh sweet cherries. However, I see no reason why this cake recipe would not work with canned or frozen cherries.
- If you try it with canned cherries make sure that the you drain the fruit well and you could pat them dry with some kitchen paper as well.
- If using frozen cherries, defrost thouroughly and pat them dry with kitchen paper.
- You will need about 300 g/ 10.6 oz cherries weighed after pitting them. That would be about 1 1/3 cups pitted cherries. If you buy or pick about 450 g/ 1.1 lbs cherries you should be fine. Weigh the 300 g pitted ones and enjoy the rest as they are.
- I baked this fresh cherry cake recipe successfully using either Greek yogurt, plain creamy yogurt and sour cream. Use whatever you happen to have.
- The remaining ingredients are all common baking ingredients, that don’t need more words today: unsalted butter, granulated sugar, vanilla extract, all-purpose flour and baking powder.
HOW TO MAKE CHERRY LOAF CAKE
- Place the butter on the counter ahead of time to make sure it has the right consistency when ready to make the batter for the fresh cherry cake.
- Pit the cherries and weigh the needed amount. The best way to pit cherries is using a cheap but extremely effective cherry pitter. I have been using this really cheap cherry pitter for probably 10 years now and it is still working perfectly.
- Chop the cherries 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 fresh cherry cake from sticking to the pan.
Batter for the cherry loaf cake:
- Beat together the soft butter and the granulated 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 2/3 of the cherries into the batter.
- Give the batter into the prepared loaf pan.
- Plop the remaining cherries on top of the batter and sprinkle everything with some sugar, preferably (but not mandatory) brown sugar.
- Bake the fresh cherry cake in the preheated oven 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 to a wire rack to cool completely.
HOW TO DECORATE THE FRESH CHERRY LOAF CAKE
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 times is pretty much the same.
For an easier and faster option, you can sprinkle the cherry loaf cake with icing sugar just before serving.
The cherry loaf 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.
- 160 g/ 5.6 oz/ 2/3 cup unsalted butter, room temperature
- 160 g/ 5.6 oz/ ¾ cup + 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 3 eggs (medium Germany, large US)
- 150 g/ 5.3 oz/ 2/3 cup Greek yogurt (or sour cream)
- 260 g/ 9.2 oz/ 2 cups + 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 300 g/ 10.6 oz/ about 1 1/3 cups cherries, weighed after pitting (See note)
- 2 tablespoons brown sugar
- icing sugar or glaze, optional (See blog post)
- 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.
- Pit and roughly chop the cherries. Weigh the needed amount and set aside.
- Beat together the soft butter and the sugar until pale and fluffy.
- Add the pure vanilla extract, eggs and yogurt. Beat to incorporate.
- In another bowl, mix together the flour and baking powder. Mix shortly into the butter mixture.
- Fold in 2/3 of the prepared cherries.
- Give the batter to the prepared loaf pan.
- Give 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.
- Let the cherry loaf cake cool in the pan for about 15-20 minutes. Transfer to a wire rack to cool completely.
- Cover with glaze or sprinkle with icing sugar, if desired.
You will need about 450 g/ 1 lb unpitted cherries. Weigh the requested quantity and enjoy the rest of the cherries fresh.
Nutrition Information:Yield: 16 Serving Size: 1 slice
Amount Per Serving:Calories: 208 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 57mg Sodium: 80mg Carbohydrates: 28g Fiber: 1g Sugar: 15g Protein: 4g