Cherry Vanilla Loaf Cake
I feel like I completely missed out on cherry season. When we went to our (new) town’s farmers market a couple weeks ago, the handful of places that had cherries posted big signs saying “last week for cherries.” What?! It was the first cherries I’d had all year! Fortunately Whole Foods still had some in stock the other day, and I just so happened to have a brand new cherry pitter waiting at home.
(Thank you, OXO!)
Ellie was already perusing my baking books, so I joined her and decided to make a basic loaf cake with vanilla bean glaze.
I think she was a little frustrated that I took some cherries for baking because I’m pretty sure she would have eaten the entire bag herself in a matter of minutes if I’d let her.
This is a super simple cake (butter, sugar, flour, eggs…) with some quartered cherries folded in. The glaze is just milk, powdered sugar, and half a vanilla bean. What are you waiting for?
- 8 ounces cherries, pitted and quartered
- 1 stick butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 1/4 tsp almond extract
- 1 cup all purpose flour plus 2 tbsp
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 tbsp milk
- 1/2 cup powdered sugar
- 1/2 a vanilla bean
- 3 tsp milk
- Preheat the oven to 350. Line a 9 x 5 loaf pan with parchment and grease the parchment.
- Toss the cherries with 2 tbsp flour.
- Cream the butter and sugar in a stand mixer until light and fluffy. Add the eggs and extracts and mix well.
- Scrape down the bowl.
- Stir the flour, baking soda, baking powder, and salt together in a small bowl.
- Add half the flour mixture to the batter and mix on low until combined. Add the milk and mix on low until smooth. Add the remaining flour and mix on low just until incorporated. Scrape down the bowl and fold in the cherries.
- Spread in the pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 5 minutes, then remove from the pan, peel off the paper, and cool on the rack.
- To make the glaze, scrape the vanilla bean into the powdered sugar, then add the milk 1 tsp at a time, stirring until smooth. Pour over the cake.