Hello cherry season! During the early summer months when cherries are at their peak is the time to bake this Sweet Cherry Loaf Cake because the fresh cherries on top really make it special. If you find rainier cherries, they would be absolutely amazing in this cake as well!
This cake recipe has been in the archives for quite a while. I thought it was going to be in my next book, so I had been holding onto it for years (the photos are so old, yet I still love them and I’ve been dying to share them). But, once I can tell you about my next book, you’ll completely see why this cake didn’t make it in! More on that later, so stay tuned. All I can say is another book is on the way to you!
I love this cake so much because it’s a white cake versus a yellow cake. This means that the cake is made with egg whites only as opposed to the whole egg (hence the names). I think white cakes are fluffier and also sweeter (hence why I like them more!). I made an almond cake with a little bit of cardamom and topped it with a sweet cherry frosting. Then loaded the top with fresh cherries. This cake is surely a show stopper and one that will impress anyone you make it for. Get the recipe for my Sweet Cherry Loaf Cake below.
Sweet Cherry Loaf Cake
Makes 1-pound loaf
Batter 4 organic large egg whites
1/2 cup (113 grams) organic salted butter, softened
226 grams (1 cup) organic cane sugar
1 teaspoon organic almond extract
1/2 cup organic milk
283 grams (2 cups) cake flour
3/4 teaspoon organic cardamom
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
Cherry Compote 4 ounces organic fresh cherries, pitted
28 grams (2 tablespoons) organic cane sugar
1/4 cup water
Frosting 142 grams (1 cup) organic powdered sugar, sifted
1/4 cup (57 grams) salted butter, softened
2 tablespoons cherry juice
8 ounces organic fresh cherries
Preheat the oven to 350°F. Line a 1-pound loaf pan with a strip of parchment paper that is long enough to fold over the edges, for easier removal.
To make the batter: In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites. Start on low and gradually increase speed until stiff peaks form. Transfer to another bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (you can use the same bowl no need to wash), cream the butter, cane sugar, and almond extract. Add the milk and mix on low until combined, scraping down the sides of the bowl as needed.
In a separate bowl, add the cake flour, cardamom, baking powder, and sea salt and whisk together. With the mixer on low, slowly add the flour to the butter mixture. Continue to mix on low until a smooth batter forms, scraping down the sides of the bowl as needed.
Remove from the stand mixer and fold in the egg whites until you have a smooth and fluffy batter. You should not see any pockets of egg whites. Transfer the batter to the prepared pan and spread evenly.
Bake for 1 hour or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pan before removing.
To make the Cherry Compote: In a small saucepan, add the cherries, cane sugar, and water. Put over medium heat and stir to combine. The sugar will dissolve into the water and the cherries will start to burst. Allow the mixture to cook until it has reduced by about half. Remove from the heat and strain with a strainer so you have the juice. (Store the extra cherry compote in an airtight container in the fridge and use to top waffles or pancakes.)
To make the frosting: Add the powdered sugar, butter, and cherry juice to bowl and whisk together until a smooth glaze forms.
Spread glaze over top of loaf and top with fresh cherries.
Store in an airtight container for up to 3 days.
Gluten Free — Replace the cake flour with 283 grams (1 3/4 cups plus 1 1/2 tablespoons) organic gluten free flour blend.
High Altitude — Bake at 350°F for 45 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!