- Cake Loaf
- 1 to 1 1/2 pounds of fresh cherries (approximately 50 to 75), stemmed, pitted and halved
- 1 tbsp berry jam (raspberry, blackberry, strawberry, as preferred)
- 3 cups unbleached, all-purpose flour, plus 1 tsp
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups granulated sugar
- 1/2 cup unsalted butter, room temperature (1 stick)
- 1 egg
- 4 egg whites
- 1/2 tsp vanilla extract
- 1 cup plain Greek yogurt
- 1 1/2 cups powdered sugar
- 4 to 5 tbsp freshly squeezed lemon juice
Delicious layers of cake and fresh cherries is a perfect choice for a summer dessert.
- Preheat oven to 350 degrees F.
- Place berry jam in a pot over moderate heat, stir continuously until just melted. Remove from heat.
- Add halved cherries to melted jam and stir gently to lightly coat. Set aside.
- Grease and flour loaf pan (easily done by using a paper towel to spread a thin layer of butter along sides and bottom of pan, then add 1 teaspoon of flour and gently roll and tap pan to dust buttered surfaces.
- Invert pan over sink to remove excess flour. Set pan aside.).
- In a large mixing bowl, whisk flour, baking powder, baking soda and salt to combine. Set aside.
- In a separate bowl, mix sugar and butter on medium speed until creamy.
- Add egg and egg whites, one at a time, mixing thoroughly between additions.
- Add extract and yogurt and continue mixing until both are well incorporated. Reduce speed to lowest setting and begin adding flour in batches, until all has been thoroughly mixed in, scraping sides of bowl as you make additions.
- Layer portion of batter (1/3 or 1/4, as preferred – see recipe header note) in bottom of pan.
- Top batter with one layer of cherry halves, nestled side by side to cover.
- Repeat batter and cherry layers, ending with final batter layer. (Use a kitchen knife or small offset spatula to spread batter to edges of pan, covering cherries.)
- Bake for approximately 1 hour and 15 minutes, until cake is lightly golden and toothpick inserted in cake comes out clean.
- Transfer pan to wire rack to cool for about 30 minutes.
- Using a dinner knife, lightly “cut” around edges of pan to help loosen cake, then invert and remove cake from pan. Allow cake to rest on wire rack until completely cooled.
- Once cooled, cake can be iced or served immediately. Cake also keeps beautifully if made the day ahead.
- Simply combine powdered sugar and fresh lemon juice until smooth and of desired consistency (add more sugar or juice, as needed).
- Pour over cake. Let icing set before serving, approximately 1/2 hour to 45 minutes.
- Calories: 335
- Fat Content: 8.2 g
- Saturated Fat Content: 4.9 g
- Protein Content: 6.8 g
- Carbohydrate Content: 61.2 g
- Fiber Content: 1.6 g
- Sugar Content: 38 g
- Cholesterol Content: 36.2 g
- Sodium Content: 194 mg