This easy Cherry Loaf Cake is a tender vanilla loaf studded with halved fresh or frozen cherries and baked in a loaf pan. It’s quick to mix up and works beautifully as a dessert (glazed or iced) or enjoyed plain for breakfast with a cup of coffee.
If you love cherries, this loaf is a must-try. It layers cherry flavor from juicy cherries, Lifeway Black Cherry Kefir, and an optional swirl of cherry preserves on top. Like other quick loaves, it comes together in minutes and bakes into a beautiful, flavorful cake similar in ease to my white chocolate raspberry loaf.
This recipe is sponsored by Lifeway Kefir. Their new Black Cherry Whole Milk Kefir adds bright cherry flavor and moisture; Lifeway kefirs are 99% lactose-free, gluten-free, and full of probiotics. Use the black cherry flavor for the best result in this loaf, or substitute plain or vanilla kefir or buttermilk if needed.
Why You’ll Love This Recipe
- Simple ingredients and an easy four-step method that yields a moist, tender loaf.
- Beautiful bursts of cherries in every slice — use Bing, Rainier, black cherries, or frozen fruit when fresh cherries aren’t available.
- Triple cherry flavor from fruit, cherry kefir, and optional preserves for a glossy top.
- Works year-round with fresh or frozen cherries and freezes well for later enjoyment.
Ingredients
- All-purpose flour — measured by weight for best results or spooned and leveled.
- Granulated sugar for balanced sweetness.
- Baking powder to give the loaf a gentle rise.
- Salt to enhance flavor.
- Fresh or frozen pitted cherries, halved — if using frozen, keep them frozen while cutting to avoid bleeding juice.
- Eggs at room temperature to help the batter come together.
- Lifeway Organic Black Cherry Whole Milk Kefir (or plain/vanilla kefir or buttermilk) for moisture and cherry flavor.
- Vegetable oil to keep the crumb soft without adding competing flavor.
- Vanilla extract for warmth and balance.
- Optional: cherry preserves to swirl on top for extra fruit flavor and a pretty finish.
See the recipe card below for exact measurements and full ingredient details.
Substitutions & Variations
- Add 1/4–1/2 teaspoon almond extract and sprinkle sliced almonds on top for an almond-cherry variation.
- Top the cooled loaf with a simple glaze or cream cheese icing for a dessert version.
- If you don’t have Lifeway Black Cherry Kefir, plain kefir or buttermilk will work; the flavor will be slightly different but still delicious.
How to Make a Cherry Loaf Cake
Step 1: Preheat the oven to 350°F (177°C). Whisk together flour, sugar, baking powder, and salt in a medium bowl. Toss in the halved cherries so they’re lightly coated in flour — this helps prevent them from sinking.
Step 2: In a separate bowl, whisk the eggs, cherry kefir (or substitute), vegetable oil, and vanilla until smooth.
Step 3: Fold the dry ingredients with the cherries into the wet mixture until just combined. Stop when the large flour streaks disappear to avoid overmixing.
Step 4: Spread the batter into a parchment-lined 9×5-inch loaf pan. If using preserves, dollop them on top and swirl gently. Bake at 350°F for about 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 20 minutes, then transfer to a wire rack to finish cooling.
Expert Baking Tips
- Don’t overmix. Fold until just combined to keep the crumb tender.
- Weigh ingredients. Measuring flour and sugar by weight gives consistent, reliable results.
- Use a parchment sling. Leave a 2–3 inch overhang on the long sides of the loaf pan to lift the cake out easily after baking.
Recipe FAQs
Fresh or frozen pitted cherries both work well. Use whatever variety you prefer — Bing, Rainier, or black cherries are all excellent. If using frozen cherries, keep them frozen when adding to the batter to avoid color bleed. Always remove pits before halving.
A 9×5-inch loaf pan is ideal. An 8.5×4.5-inch (1-pound) loaf pan will also work, though baking time may vary slightly.
Yes, the batter should work for muffins. Bake time will be shorter — start checking around 15–20 minutes.
Storage
Room Temperature
Store the cooled loaf in an airtight container at room temperature for up to 5 days.
Freezing Instructions
Freeze fully cooled, sliced loaf pieces for up to 2 months. Wrap slices individually and place them in a freezer-safe bag for easiest thawing and portioning.
More Recipes You’ll Love
- Raspberry and White Chocolate Loaf Cake
- Lemon Cupcakes with Strawberry Filling
- Chocolate Cherry Cheesecake (No Bake)
- Chocolate Chip Loaf Cake
Did you try this recipe? Leave a review below and tag @brokenovenbaking and @lifewaykefir on Instagram!
📖 Recipe
Cherry Loaf Cake
Kayla Burton
15 mins
50 mins
1 hr 5 mins
Equipment
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9×5 inch loaf pan — greased and lined with parchment paper
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Mixing bowls
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Measuring spoons and scale or measuring cups
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Whisk and spatula
Weigh dry ingredients in grams with a food scale for the most consistent results.
Ingredients
- 2 cups (250 g) all-purpose flour, weighed or spooned and leveled
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cherries, fresh or frozen, pitted and halved
- 2 large eggs, room temperature
- 3/4 cup (177 ml) Lifeway Organic Black Cherry Whole Milk Kefir (or plain/vanilla kefir or buttermilk), room temperature
- 1/2 cup (118 ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons cherry preserves (optional, for topping)
Instructions
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Preheat oven to 350°F (177°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving a 2–3 inch overhang.
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In a medium bowl, whisk together flour, sugar, baking powder, and salt. Toss in the halved cherries to coat.
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In a large bowl, whisk the eggs, kefir, vegetable oil, and vanilla until well combined.
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Fold the dry cherry mixture into the wet ingredients until just combined and no large flour streaks remain.
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Spread the batter into the prepared pan. If using preserves, spoon and gently swirl them over the top. Bake on the middle rack until a toothpick inserted in the center comes out clean, about 50–60 minutes.
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Cool in the pan 20 minutes, then lift the loaf out using the parchment overhang and finish cooling on a wire rack. Slice and serve once cooled or slightly warm.
Notes
Storage: Keep at room temperature up to 5 days or freeze slices for up to 2 months.
Carbohydrates: 40 g
Protein: 4 g
Fat: 11 g
Nutritional information is an estimate per serving.
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