Fresh juicy sweet cherries baked into a soft and fluffy sponge. This fresh cherry loaf cake is just so good, if you find yourself with a glut of fresh cherries (lucky you!) get baking this classic loaf cake. And then watch how quick it vanishes... :)
Course: Baking
Cuisine: Clean Eating
Keyword: Fresh cherry loaf cake
Servings: 8Slices
Author: Stephanie
Ingredients
1½Cups FlourI used white spelt flour
2Eggs Whisked
½CupButter
1CupCoconut sugar
½CupButtermilk
1CupCherries Fresh, pitted
¼CupSour cream
1tspBaking powder
Instructions
Heat your oven to 190° and line or grease a regular sized loaf tin with parchment paper
In a large mixing bowl add the butter and sugar and use electric beaters to beat the mix until it's light and fluffy, usually a few minutes of mixing
Add the whisked eggs and beat for another 30 seconds
Then add the sour cream and buttermilk and gently combine, going really slowly to start: it can take a while for the mixture to combine well. I use a wooden spoon to bring it all together
Add the flour and baking powder to the batter and gently combine, making sure not to 'over mix' and then fold the pitted cherries into the batter
Pour the loaf cake batter into the lined loaf tin and bake in the oven for 30-35 minutes
Take the cake out once the top looks golden and had risen well. Insert a sharp knife or skewer into the middle and if it comes out clean, it's cooked. If not, pop it back into the oven for another 5 minutes
Once the loaf cake is cooked allow it to cool down in the tin and then turn it out onto a wire cooling rack
Allow the loaf to fully cool down before slicing it!