Cherry Loaf Cake with Cherry Icing

cherryloafcakecherryicing A tender loaf cake made with sour cream and buttermilk. This cherry loaf cake is flavoured with vanilla and almond extract, filled with fresh cherries and cherry jam and covered with a delicious homemade cherry icing.

Cherry Cake:
2 cups all-purpose flour, unbleached (280 g)
⅔ cup Monk Fruit Sweetener with Erythritol (Granular) (133 g)
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. sea salt
½ cup unsalted butter, at room temperature
½ cup sour cream, at room temperature
2 large eggs, at room temperature
½ cup buttermilk, at room temperature
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1 cup fresh cherries, pitted and sliced in half
¼ cup cherry jam, such as Bonne Maman

Cherry Icing:
3 Tbsp. unsalted butter, at room temperature
1½ cup Monk Fruit Sweetener with Erythritol (Powdered)
½ tsp. pure cherry extract
½ tsp. pure vanilla extract
¼ cup cherry jam, such as Bonne Maman
1-2 Tbsp. milk

For the Cake:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Prepare a 9" loaf pan by spraying with a nonstick baking spray.

Remove the pits from cherries and slice cherries in half. Gently dry the cherries with a paper towel to absorb any excess cherry juice.

Mix the cherries with 1 Tbsp. of the flour so that the cherries are evenly coated in flour.

Combine the flour, baking powder, baking soda and salt in a small mixing bowl.

Using your stand or a handheld mixer and a large mixing bowl, cream butter and sugar together until light and fluffy.

Add the eggs, sour cream, buttermilk, vanilla extract and almond extract. Mix until well combined.

Gently fold the flour mixture into the wet ingredients.

Fold the cherries into the batter.

Spread half of the cake batter into your prepared 9" loaf pan. Spread a layer of cherry jam over the batter.

Cover jam with the remaining cake batter.

Bake for 55-60 minutes.

Allow loaf to cool in the pan for 10-15 minutes. Remove loaf from the pan and cool completely.

For the Cherry Icing:
Combine the butter, cherry jam, confectioners' sugar, cherry extract and milk in a small bowl. Use your hand mixer to mix on low speed until the icing is light and fluffy.

Once the cake has cooled completely, spread the cherry icing.

Makes 12 slices.