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.
Why choose this cherry loaf recipe?
- Trust me: I’ve never had a 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 in the batter, and on top. Bake.
- Keeps well: you can keep it, well-wrapped for several days, 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 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 1/3 cups when pitted. If you buy or pick about 450 g/ 1.1 lbs fruit you should be fine. Weigh the 300 g pitted ones and enjoy the rest as they are.
- 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: unsalted butter, granulated sugar, vanilla extract, all-purpose flour, and baking powder.
How to bake a loaf cake with cherries?
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.
- 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 2/3 of the fruit into the batter.
- Transfer the batter into the prepared loaf pan.
- Plop the remaining fruit on top and sprinkle with sugar, preferably (but not mandatory) brown sugar.
- 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 to a wire rack to cool completely.
- 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.
- For an easier and faster option, you can sprinkle the cherry loaf cake with icing sugar just before serving.
How to store a loaf 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.
- 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
- 160 g unsalted butter 5.6 oz/ 2/3 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/ 2/3 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 1/3 cups, weighed after pitting (Note 2)
- 2 tablespoons brown sugar
- icing sugar or glaze optional (See blog post)
- 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 2/3 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.
- 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.