Cherry Loaf Cake

4.58 from 7 votes

Cherry Loaf Cake is an easy, moist cake made with frozen or fresh cherries. It's a delicious treat for breakfast or a sweet dessert!

Prep Time15

Cook Time50

Total Time1 5

Course: Brunch, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 269kcal

2 cups (250 g) all-purpose flour weighed in grams or spooned and leveled
¾ cup (150 g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup cherries fresh or frozen, pitted and cut in half
2 large eggs room temperature
¾ cup (177.44 ml) Lifeway Organic Black Cherry Whole Milk Kefir room temperature
½ cup (118.29 ml) vegetable oil
1 teaspoon vanilla extract
2 tablespoons cherry preserves optional, for topping

Preheat oven to 350°F. Grease and line a 9x5 inch loaf pan with parchment paper folded over the sides.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Toss in the halved cherries to lightly coat in the flour mixture.
In a large bowl, whisk together the eggs, kefir, vegetable oil, and vanilla extract really well.
Gently fold the dry cherry mixture into the wet ingredients, just until the flour streaks are gone.
Spread the batter into the prepared pan and bake on the middle rack until a toothpick comes out of the center clean (about 50-60 minutes).
Let the cherry cake cool in the pan for 20 minutes, then carefully lift it out and transfer to a wire rack to finish cooling.

Kefir: This recipe is sponsored by my favorite kefir brand, Lifeway. Their organic black cherry whole milk kefir is best in this recipe.

Storage: Store cake at room temperature for 5 days or in the freezer for 2 months.