My parents have two cherry trees in their garden, and no matter what they do, year after year, they don’t harvest a single cherry, even though the trees are often full of fruit. The birds are simply faster and love to feast on the red beauties. But this year, everything was different. For the first time, my parents were able to harvest cherries themselves. And their harvest was bountiful, that I was also able to enjoy the fruits of their labor. Of course, I had to pay them back with this cherry almond loaf cake! Discover the recipe below.
Cherry Almond Loaf Cake: Easy to Prepare & Easier to Enjoy
Since there are quite a few cherries this summer, and the fruits don’t last long, you need ideas for what to make with them. Thankfully, there are many different combinations that the subtle red fruit work with. Cherries and almonds, for example, are a particularly romantic combination, especially in a cake. Our quick-to-make cherry almond loaf cake is perfect for any occasion: Whether you’re craving something sweet in the afternoon during the week or need a cake for a weekend occasion, this recipe always fits the bill.
The base for the cake is a quick and easy batter made from butter, sugar, eggs, flour, baking powder, vanilla extract, and a pinch of salt. Simply mix the ingredients into a light and creamy batter. Folding cherries and chopped almonds into the simple batter will give this cake its special touch and its namesake.
Once the batter is ready, pour it into a loaf pan and bake it in the preheated oven. Afterward, let it cool briefly in the pan before inverting it onto a wire rack and decorating.
To do this, mix powdered sugar with lemon juice until smooth and spread it evenly over the cake. Immediately garnish the cake with almonds (you can use sliced, chopped, or slivered almonds) and shredded coconut. Let the topping set, and then you are free to dig in. Enjoy!
At Scrumdiddlyumptious, we love simple but delicious loaf cakes. If you feel the same way, then why not bake our grapefruit yogurt cake, sweet zucchini cake, or lemon sour cream loaf cake?
Cherry Almond Loaf Cake
Equipment
- 1 (9×5 in.) loaf pan
Ingredients
For the batter:
- 1 cup softened butter plus a little more for greasing the pan
- 1¾ cup fresh cherries pitted
- 1 cup coarsely chopped almonds
- 1½ cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 ½ cups cup all-purpose flour
- 1 pinch of salt
- 1 tsp baking powder
For the glaze and topping:
- 1½ cup powdered sugar
- 3 tbsp lemon juice
- 2 tbsp almonds
- 2 tbsp shredded coconut
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×5 inch loaf pan with butter. Wash and pit the cherries. Coarsely chop the almonds.
- In a bowl, cream together the softened butter, granulated sugar, and vanilla extract until light and fluffy. Crack the eggs and beat them in one at a time.
- In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing with a hand mixer until just combined.
- Gently fold in the chopped almonds and cherries using a spatula. Pour the batter into the prepared loaf pan.
- Bake for about 50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack.
- Whisk together the powdered sugar and lemon juice until smooth. Spread the glaze over the still-slightly warm cake.
- Immediately sprinkle the glaze with sliced almonds and shredded coconut. Let the glaze set before slicing and serving.