This moist cherry loaf cake with yogurt is a quick and easy fresh cherry recipe perfect for summer; probably the best cherry cake there is!
This easy-to-make cherry loaf cake might just become your new favorite summer cake. It is so good that you will not be able to stop eating it, and it is so easy and quick to make that you will not be able to find excuses not to bake it, especially if your tree is hanging with fresh cherries.
There are tons of cherry recipes on the blog; it's definitely worth checking if you have a glut of cherries like we do every year. You could use lots of them if you make Cherry Butter, learn How to Preserve Cherries, or make these incredibly delicious Cherries in Kirsch.
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I've never had a better cherry cake. 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.
This cherry loaf cake is also super easy to make: just stir the ingredients for the batter, add the fruit and bake. You can sprinkle it with icing sugar before serving or even glaze it if you like.
Recipe ingredients
Fresh cherries are a must in summer, but canned or frozen cherries are great, too. 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 10.5 oz/ 300 g of cherries weighed after pitting them. That would be about 1 â…“ cups when pitted. If you buy or pick 1 lb/ 450 g of fruit, you should be fine. Weigh the 300 g pitted ones and enjoy the rest as they are.
Yogurt: I successfully baked this cherry loaf cake using Greek yogurt, plain creamy yogurt, or sour cream. Use whatever you happen to have.
See the recipe card for full information on ingredients and quantities.
How to make cherry loaf cake?
Step #1: Pit the cherries and chop them roughly.
Step #2: Beat the soft butter and sugar until pale and fluffy. Add vanilla extract, eggs, and yogurt.
Step #3: Mix the dry ingredients in another bowl.
Step #4: Add them to the butter mixture and mix briefly. Fold â…” of the fruit into the batter.
Step #5: Transfer the batter to the prepared loaf tin.
Step #6: Top the batter with the remaining cherries and brown sugar. Bake for 50-60 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Try more cherry cakes, such as this moist Coconut and Cherry Cake (a reader's favorite), the Cherry Bakewell Cake, which is fit for a special celebration, or this easy Cherry Chocolate Cake.
Good to know!
Most important tip: Use a digital kitchen scale (the Amazon affiliate link opens in a new tab) when baking; it guarantees for best results.
Pit the cherries and weigh the needed amount. The best way to pit them is with a cheap but extremely effective cherry pitter (the Amazon affiliate link opens in a new tab). I have been using one for probably 10 years now, and it is still working perfectly.
Place the butter on the counter ahead of time to ensure the right consistency when ready to bake.
How to store the cherry cake?
- The cherry loaf cake stays moist and delicious for up to 2 days at room temperature; after that, the cherries might begin to spoil. Once cooled, cover it or store it in an airtight container.
- For longer freshness, refrigerate, especially in hot weather.
- To freeze the whole loaf, wrap it tightly in two layers of plastic wrap. For slices, use airtight containers or wrap them individually, then place them in freezer bags. Freeze for up to 3 months and defrost in the fridge or on the counter as needed.
- Bring it to potlucks: This cake is fit for a crowd and a casual party. You can eat the slices "from the hand" without a fork or a plate.
What Pinterest users are saying about this cake:
Kinga: "I made this today...it is amazing. my family have already eaten half of it before it has even cooler down. I used salted butter and I could not taste it so I guess it's okay to use and I also added vinegar to the baking powder to avoid the fuzzy baking powder taste. thank you for a really great recipe!"
Sylvie: "Was vey good and I will do it again and again!! Thank you!"
Cheryl: "This is an absolutely outstanding recipe. Thank you. We reaped 5+ lbs of fresh cherries (last year) off our tree (a bumper crop year). I washed, pitted and froze them and found your recipes. I did the lemon/icing sugar drizzle with fresh lemon rind and I have had so many compliments. THANK YOU"
Fresh Cherry Loaf Cake
Equipment
- Loaf tin about 12 x 5 x 3 inches/ 30 x 12 x 7.5 cm
Ingredients
- 160 g unsalted butter 5.5 oz/ â…” cup, room temperature
- 160 g granulated sugar 5.5 oz/ ¾ cup + 1 tablespoon
- 1 teaspoon vanilla extract
- 3 large eggs
- 150 g Greek yogurt or sour cream, 5.5 oz/ â…” cup
- 260 g all-purpose flour 9 oz/ 2 cups + 2 tablespoons
- 2 teaspoons baking powder
- 300 g cherries 10.5 oz/ about 1 â…“ cups, weighed after pitting, Note 2
- 2 tablespoons brown sugar
- 1 teaspoon icing sugar
- 1-2 tablespoons dry breadcrumbs optional for the loaf tin
Instructions
- Preheat the oven to 350°F/ 180°C. Butter the loaf pan and sprinkle it with dry breadcrumbs to coat or line it with parchment paper.1-2 tablespoons dry breadcrumbs
- Pit and roughly chop the cherries. Weigh the needed amount and set it aside.300 g cherries/ 10.5 oz
- Wet ingredients: Beat soft butter and sugar until pale and fluffy. Add vanilla extract, eggs, and yogurt. Beat to incorporate.160 g unsalted butter/ ⅔ cup + 160 g granulated sugar/ ¾ cup + 1 tablespoon + 1 teaspoon vanilla extract + 3 large eggs + 150 g Greek yogurt/ ⅔ cup
- Add dry ingredients: Mix flour and baking powder in another bowl. Mix them shortly into the butter mixture.260 g all-purpose flour/ 2 cups + 2 tablespoon +2 teaspoons baking powder
- Fold in â…” 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.2 tablespoons 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: Sprinkle with icing sugar before serving or glaze the cake if desired. 1 teaspoon icing sugar
Notes
- Measurements: Use a digital kitchen scale when baking; it guarantees the best results.
- Cherries: You will need about 450 g/ 1 lb unpitted cherries. Weigh the requested quantity and enjoy the rest of the cherries fresh.
Hayley says
What a delightful recipe. My loaf pan was smaller so I split it in two and reduced cook time, still turned out moist, light and great flavor. I added a squeeze of lemon to the portion of cherries intended for the top. Great with a cup of tea. I can’t wait to try another batch using fresh apricot. Thank you!
Adina says
Hi Hayley. I am so happy to hear it! Thank you so much for the feedback.