My Cherry Loaf Cake Recipe is one of my new favourite summer cake recipes, a great way to showcase the fresh, local cherries that are on offer this time of year. Of course, you can make Cherry Loaf Cake all year round with imported cherries, but I always think local cherries taste better. I’m a big fan of eating local, seasonal food.
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My Cherry Loaf Cake recipe is super easy to make. It only takes a few minutes to throw together and although it does take a little while to cook, it’s well worth the wait. Using yogurt makes for a really moist and tender cake as well as adding a bit of goodness. I use less sugar than normal in this loaf cake because most flavoured yogurts contain a lot of sugar as it is. I like to use Rachel’s Organic Cherry Yogurt but if it’s not available, your favourite brand will work very well too.
There’s nothing like the wonderful flavour of sweet cherries in this Cherry Loaf Cake recipe. A little hint – it’s really important to pit cherries properly. My husband doesn’t like fresh cherries due to an unfortunate cherry pie incident in France many years ago. Some traditional French cooks believe that cherries have a better flavour if you cook them with the pits in, and the person who had made the fateful pie was definitely of that persuasion. Even though it was years ago, my husband still can’t forget the horror of biting into a mouthful of cherry pits.
Making Cherry Pitting Easy
I’m always buying kitchen gadgets, some more useful than others, but buying this Oxo cherry pitter was one of the best kitchen gadget decisions I ever made. (If you live in the UK you can find a cherry pitter like mine here.)
I’m not a naturally co-ordinated person so trying to pit cherries in the past was extremely frustrating and incredibly messy. This little gadget makes it fun – although there is usually still a little bit of cherry juice flying around, despite the wonderful splatter guard, so be sure to wear an apron. (Or, maybe that’s just me!) I actually find using the cherry pitter quite satisfying and therapeutic – like shelling peas or preparing fresh beans, it’s somehow very relaxing.
I love loaf cakes for so many reasons – they are portable, as easy to make as quick breads, keep well, and are incredibly handy to have in sitting in a pretty cake stand on the side ready for unexpected guests. There is something so comforting about having this bright and cheerful Cherry Loaf Cake on hand, ready to offer anyone who looks in need of a slice of cake, or even just as a little treat for myself. It’s also delicious served as a dessert with a scoop of ice cream.
Cherry Loaf Cake – Printable Recipe
- 1½ cups + 1 teaspoon all purpose (plain) flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup cherry yogurt
- ¾ cup granulated or caster sugar
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla
- ½ cup mild olive oil (not extra-virgin)
- 1 cup cherries (12 -14 cherries)
- For the glaze
- 1 cup icing sugar
- 2 tablespoons maraschino cherry juice
- about 1 tablespoon water
- a drop of pink food colouring (optional)
- Preheat the oven to 350°F (175°C or 165°C for fan ovens, Gas Mark 4).
- Grease or line a 2 lb (8½ x 4¼x 2½ inch) loaf pan.
- Remove the pits from the cherries and cut each one in half.
- Put the cherries in a small bowl, sprinkle the 1 teaspoon flour over top and toss gently.
- Sift the 1½ cups flour, baking powder and salt into a medium bowl.
- Stir in the sugar. Set the dry ingredients aside.
- In a large bowl, whisk together the yogurt, eggs, vanilla and oil.
- Add the wet ingredients to the dry ingredients in two additions, whisking between additions.
- Beat gently until the batter is relatively smooth.
- Gently fold in the flour coated cherries.
- Pour the batter into the loaf pan and bake for 40 to 50 minutes or until a tester inserted in the center of the cake comes out clean.
- Cool in the pan for 20 minutes before removing the cake and placing it on a wire rack to cool completely.
- When the cake is cold, prepare the glaze.
- Place the icing sugar in a small bowl and whisk in the maraschino cherry juice.
- Gradually whisk in the water, a bit at at time, until a smooth, drizzle-able consistency is reached.
- Whisk in the food colouring, if using.
- Place a piece of parchment or waxed paper underneath the rack the cake cooled on and drizzle the glaze over the cake.
- Allow the glaze to set before slicing and serving the cake.