Fresh Cherry Loaf Cake

Why You’ll Love This Recipe

This Fresh Cherry Loaf Cake is a simple yet elegant dessert that highlights the natural sweetness and tartness of fresh cherries. The moist, soft cake is infused with the vibrant flavor of cherries in every bite, making it a perfect treat for any occasion. Whether you're enjoying it with your morning coffee or serving it at a family gathering, this loaf cake will surely be a hit. The combination of fresh fruit and fluffy cake texture creates a delightful balance that is both satisfying and refreshing.

Ingredients

• 2 cups fresh cherries, pitted and halved

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup buttermilk

• 1 tablespoon lemon zest

• 1 tablespoon fresh lemon juice

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.

2. In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together the softened butter and sugar until light and fluffy.

4. Beat in the eggs one at a time, then stir in the vanilla extract.

5. Add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined after each addition.

6. Gently fold in the lemon zest, lemon juice, and the halved cherries. Be careful not to overmix to avoid breaking up the cherries too much.

7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: 8-10 slices

• Preparation Time: 15 minutes

• Baking Time: 55-65 minutes

• Total Time: 1 hour 10 minutes

Variations

• Other fruits: Swap fresh cherries for other fruits such as blueberries, raspberries, or even diced strawberries for a different flavor profile.

• Gluten-free: Use a gluten-free all-purpose flour blend to make this recipe gluten-free. Be sure to check the baking time as it may vary slightly.

• Add-ins: Enhance the flavor with a handful of chopped nuts, such as almonds or walnuts, or even a sprinkle of cinnamon for a warm, spiced twist.

Storage/Reheating

• Storage: Once completely cooled, wrap the loaf cake in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 1 week.

• Freezing: You can freeze this loaf cake by wrapping it tightly in plastic wrap and aluminum foil. It will last in the freezer for up to 3 months. To thaw, leave it at room temperature for several hours or overnight.

• Reheating: To reheat a slice, microwave it for 15-20 seconds or warm it in the oven at 350°F (175°C) for 5-10 minutes.

FAQs

How do I pit fresh cherries without a cherry pitter?

You can pit cherries by cutting them in half with a sharp knife and removing the pit manually. Alternatively, you can use a paper clip or a bobby pin to carefully push out the pit.

Can I use frozen cherries for this recipe?

Yes, frozen cherries can be used, but be sure to thaw them and drain any excess liquid before adding them to the batter. This prevents the cake from becoming too wet.

Can I substitute the buttermilk in the recipe?

If you don’t have buttermilk on hand, you can substitute it with a mixture of milk and lemon juice. For ½ cup of buttermilk, combine ½ cup of milk with 1 tablespoon of lemon juice. Let it sit for 5 minutes to thicken before using.

Can I make this recipe ahead of time?

Yes, this loaf cake can be made a day ahead. The flavors may even improve as it sits. Just be sure to store it in an airtight container to keep it fresh.

How do I prevent the cherries from sinking to the bottom?

Toss the pitted and halved cherries in a little flour before adding them to the batter. This helps the cherries stay suspended throughout the cake rather than sinking to the bottom.

Is it necessary to use lemon zest and juice in this recipe?

While lemon zest and juice add a lovely brightness to the cake, you can omit them if you prefer. The cake will still be delicious without them, but the citrus notes do enhance the overall flavor.

Can I make this recipe into muffins instead of a loaf cake?

Yes, you can use this batter to make muffins. Just divide the batter into a muffin tin lined with paper cups and bake at 350°F (175°C) for 20-25 minutes or until a toothpick comes out clean.

Can I add frosting to this cherry loaf cake?

While this cake is delicious on its own, you can frost it if desired. A simple cream cheese frosting or a lemon glaze would pair wonderfully with the cherry flavor.

How do I know when my cherry loaf cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, continue baking for an additional 5-10 minutes.

Can I use a different sweetener in this recipe?

You can substitute granulated sugar with other sweeteners such as honey, maple syrup, or coconut sugar. Keep in mind that using liquid sweeteners like honey may affect the texture of the cake, so you may need to adjust the flour or liquid amounts slightly.

Conclusion

This Fresh Cherry Loaf Cake is a versatile and delightful treat, perfect for any occasion. The combination of fresh cherries, zesty lemon, and soft cake creates a mouthwatering dessert that's sure to please. Whether you're making it for a special event or just a sweet treat for the family, this loaf cake is a recipe you'll want to make time and time again. Enjoy the delicious flavors of fresh cherries in every bite!

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