Ingredients

The following ingredients have 15 Servings
  • 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))

Instruction

  • 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.