Go Back

Classic Almond Cherry Loaf Cake

This moist and tender cherry loaf cake is bursting with juicy cherries and rich almond flavor. Made with simple pantry ingredients and just the right amount of sweetness, it’s the perfect treat for brunch, gifting, or a cozy afternoon snack. Top it with a cherry glaze for an extra touch of charm!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 Slices
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 1½ cups All-purpose flour
  • 1 tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • ½ cup Unsalted butter softened
  • ¾ cup Granulated sugar
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • ½ tsp Almond extract
  • ½ cup Sour cream or Greek yogurt
  • 1¼ cup Fresh or frozen cherries pitted and halved
  • 1 tbsp Flour to toss with cherries
For the Glaze
  • ½ cup Powdered sugar
  • 1-2 tbsp Milk or lemon juice
  • 1-2 tbsp Finely chopped cherries or a splash of cherry juice for color

Equipment

  • 9 x 5 inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Whisk
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Small bowl and spoon for optional glaze

Method
 

  1. Get the oven going
    Preheat your oven to 350°F (175°C). Grease and line a 9x5" loaf pan with parchment paper—it makes cleanup and removal so much easier.
  2. Mix the dry stuff
    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set that aside for now.
  3. Cream the butter and sugar
    In a large bowl, beat the softened butter and sugar until it’s light and fluffy. This takes about 2–3 minutes and gives the loaf its nice rise and soft texture.
  4. Add eggs and flavor
    Crack in the eggs one at a time, mixing after each. Then stir in the vanilla and almond extract. The almond flavor pairs perfectly with the cherries—don’t skip it.
  5. Stir in the sour cream
    Mix in the sour cream until everything looks smooth and dreamy.
  6. Combine the wet and dry
    Slowly add the dry ingredients to the wet and mix until just combined. Don’t overdo it—you want the loaf light and tender.
  7. Prep the cherries
    Toss your cherries with 1 tablespoon of flour. This little trick helps keep them from sinking straight to the bottom of the loaf while it bakes.
  8. Fold in the cherries
    Gently fold the floured cherries into your batter. Try not to overmix or the whole loaf will turn pink (unless that’s your thing).
  9. Bake
    Pour the batter into the pan, smooth out the top, and bake for 50–60 minutes, or until a toothpick comes out clean from the center.
    Tip: If the top starts to brown too much, just tent the pan loosely with foil about halfway through.
  10. Cool it down
    Let the loaf sit in the pan for about 10–15 minutes, then lift it out and transfer it to a wire rack to cool completely. You want it fully cool before glazing or slicing.
  11. Let’s Talk Glaze
    Mix powdered sugar with a bit of milk or lemon juice until it’s drizzle-worthy. Add a touch of cherry juice or a few finely chopped cherries if you want to lean into the pink vibe.