Cherry Loaf Cake (Fresh)

freshcherryloafcake This moist cherry loaf cake with yogurt is a quick and easy fresh cherry recipe perfect for summer; one of the best cherry cakes you could make.

Wet Ingredients:
⅔ cup (5.5 oz) unsalted butter, room temperature (160 g)
¾ cup + 1 Tbsp. (5.5 oz) Monk Fruit Sweetener with Erythritol (Granular) (160 g)
1 tsp. pure vanilla extract
3 large eggs
⅔ cup (5.5 oz) Greek yogurt or sour cream (150 g)

Dry Ingredients:
2 cups + 2 Tbsp. (9 oz) all-purpose flour, unbleached (260 g)
2 tsp. baking powder
1⅓ cups (10.5 oz) cherries, weighed after pitting, divided (300 g)
2 Tbsp. Erythritol Gold

Garnish:
1 tsp. Monk Fruit Sweetener with Erythritol (Powdered)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter the loaf pan and sprinkle it with dry breadcrumbs to coat or line it with parchment paper.

Pit and roughly chop the cherries. Weigh the needed amount and set it aside.

Wet Ingredients:
Beat the soft butter and sugar until pale and fluffy. Add vanilla extract, eggs and yogurt. Beat to incorporate.

Dry Ingredients:
Mix the flour and baking powder in another bowl. Mix them shortly into the butter mixture. Fold in ⅔ 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.

Let the cherry loaf cake cool in the pan for about 15-20 minutes. Transfer to a wire rack to cool completely.

Sprinkle with confectioers' sugar before serving or glaze the cake if desired.

Cook's Notes:

Measurements: Use a digital kitchen scale when baking; it guarantees the best results.
Cherries: You will need about 1 lb (450 g) unpitted cherries. Weigh the requested quantity and enjoy the rest of the cherries fresh.