Soft, moist, and filled with sweet cherries, this homemade Cherry Almond Loaf Cake has a delicate almond flavor and a beautiful pink cherry glaze. Every slice is tender, buttery-tasting, and packed with fruity goodness. A lovely dessert for brunch, afternoon coffee, or holiday baking!
No-Flour Apple Oat Cake (Soft & Moist)
Table des matières
The Science Behind Cherry Almond Loaf Cake
- Benzaldehyde Synergistic Flavor Pairing: Pure almond extract contains high concentrations of benzaldehyde, the organic compound naturally occurring in cherry pits, almonds, and stone fruits. Pairing almond extract with maraschino cherries chemically amplifies the perceived fruitiness, producing a signature bakery-style aroma.
- Maraschino Inclusion Suspensions & Density: Thoroughly draining and drying chopped maraschino cherries removes free sucrose syrup. Coating or drying the cherries prevents localized moisture pockets from dissolving the surrounding flour starches, keeping the fruit pieces evenly suspended in the baking batter rather than sinking to the bottom of the loaf pan.
- Lipid Moisture Retention & Gluten Inhibition: Using vegetable oil (liquid lipids at room temperature) alongside whole milk coats wheat flour proteins (gliadin and glutenin). This limits gluten development during mixing, ensuring every slice retains a soft, springy crumb structure that remains moist for several days.
| Prep Time | Bake Time | Total Time | Yield | Category |
| 15 mins | 50–60 mins | ~1 hr 15 mins | 10 slices | Quick Bread / Loaf Cakes |
Ingredients
For the Cherry Almond Batter Base:
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 2 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, room temperature
- 1/2 cup (120 ml) vegetable oil (or canola oil)
- 1 tsp pure almond extract
- 1 cup (150 g) maraschino cherries, thoroughly drained, pat dry, and chopped
For the Vibrant Pink Cherry Glaze:
- 1 cup (120 g) powdered sugar, sifted
- 1 to 2 tbsp reserved maraschino cherry juice
- 1/2 tsp pure almond extract
- Whole maraschino cherries (for topping, optional)
Step-by-Step Instructions
1.Preheat Oven and Prepare Loaf Pan:Line a 9×5-inch pan and set oven to 350°F (175°C).
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2.Prepare and Dry Cherries:Drain, pat dry, and chop maraschino cherries.
Drain 1 cup of maraschino cherries thoroughly in a sieve. Pat them completely dry with paper towels to remove excess liquid, then chop into smaller pieces.
3.Mix Dry Ingredients:Whisk flour, baking powder, and salt together.
In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon fine sea salt until uniformly distributed.
4.Combine Wet Ingredients:Whisk eggs, sugar, oil, milk, and almond extract.
In a separate mixing bowl, whisk 2 large eggs and 1 cup granulated sugar until smooth and pale. Add 1/2 cup vegetable oil, 1/2 cup whole milk, and 1 teaspoon almond extract, whisking until well blended.
5.Form Batter Matrix:Fold dry into wet just until incorporated.
Gradually add the dry flour mixture to the wet ingredients. Fold gently with a rubber spatula just until no dry streaks remain. Avoid overmixing to maintain a tender crumb.
6.Fold Chopped Cherries:Fold in dried chopped cherries evenly.
Gently fold the chopped cherries into the cake batter, distributing them evenly throughout the mixture.
7.Bake Until Center Is Set:Pour into 9×5-inch loaf pan and bake 50 to 60 minutes.
Pour the batter into the prepared loaf pan and smooth the surface. Bake at 350°F for 50–60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. (Tent loosely with foil after 35 minutes if the top browns too quickly).
8.Cool, Glaze, and Serve:Rest 15 minutes, cool on rack, and glaze.
Cool in the pan for 15 minutes, then transfer to a wire cooling rack to cool completely. Whisk powdered sugar, cherry juice, and almond extract until smooth. Drizzle over the cooled loaf, garnish with extra cherries, and let set before slicing!
Pro Tips for Baking Success
- Pat Cherries 100% Dry: Removing all excess maraschino syrup prevents the red juice from bleeding dark streaks into the batter and keeps the fruit pieces suspended cleanly throughout the cake.
- Glaze Room-Temperature Cake Only: Wait until the loaf is completely cool before adding the cherry glaze. Pouring glaze on a warm cake causes the powdered sugar to melt into a runny liquid.
- Use Room-Temperature Dairy: Bring milk and eggs to room temperature before mixing. Cold ingredients can cause the oil emulsion to break, leading to uneven baking.
Frequently Asked Questions
What are the ingredients for making cherry cake?
Standard ingredients for a classic cherry cake include:
- Sweet Cherries (fresh, pitted, canned, or maraschino cherries)
- All-Purpose Flour & Baking Powder
- Unsalted Butter or Oil & Granulated Sugar
- Eggs & Milk or Sour Cream
- Vanilla or Almond Extract
What are the ingredients for making almond cake?
An authentic almond cake relies on almond extract, pure almond flour (or meal), butter, sugar, eggs, all-purpose flour, and often sliced toasted almonds scattered over top for texture and nutty aroma.
Can you give me an easy recipe for cherry loaf?
Yes! This Cherry Almond Loaf Cake is an easy, one-bowl quick bread method: whisk wet ingredients (eggs, oil, milk, sugar, almond extract), fold into dry ingredients (flour, baking powder, salt), stir in chopped maraschino cherries, and bake in a 9×5-inch loaf pan at 350°F (175°C) for 50–60 minutes.
What are the ingredients and instructions for making cherry almond bread?
- Ingredients: 2 cups flour, 1 cup sugar, 2 tsp baking powder, 1/4 tsp salt, 2 eggs, 1/2 cup milk, 1/2 cup oil, 1 tsp almond extract, and 1 cup drained chopped maraschino cherries.
- Instructions: Combine wet and dry ingredients separately, fold together with cherries, pour into a lined 9×5-inch loaf pan, bake at 350°F for 50–60 minutes, and top with an almond-cherry powdered sugar glaze.
Cherry Almond Loaf Cake
- Durée totale: 1 hour 50 minutes
- Produit: 10 slices 1x
- Régime alimentaire: Végétarien
Description
This Cherry Almond Loaf Cake with Pink Cherry Glaze is irresistibly soft, moist, and bursting with sweet cherry flavor and delicate almond aroma! Made with fluffy vanilla-style cake batter, rich whole milk, vegetable oil, pure almond extract, and juicy pieces of maraschino cherries, this beautiful homemade loaf cake features a wonderfully tender crumb and delicious bursts of fruity sweetness in every slice. The finishing touch is a vibrant pink cherry glaze made with powdered sugar, reserved maraschino cherry juice, and almond extract, creating a gorgeous bakery-style appearance. Perfect for Valentine’s Day, Easter brunch, birthday celebrations, afternoon tea, holiday gatherings, or enjoying with a warm cup of coffee, this delightful cherry almond bread is a sweet and colorful treat for any occasion!
Ingrédients
- For the Cherry Almond Batter Base:
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 2 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, room temperature
- 1/2 cup (120 ml) vegetable oil or canola oil
- 1 tsp pure almond extract
- 1 cup (150 g) maraschino cherries, thoroughly drained, patted dry, and chopped
- For the Vibrant Pink Cherry Glaze:
- 1 cup (120 g) powdered sugar, sifted
- 1–2 tbsp reserved maraschino cherry juice
- 1/2 tsp pure almond extract
- Whole maraschino cherries, for topping (optional)
Instructions
- Preheat Oven and Prepare the Loaf Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving a small overhang on the longer sides to make removing the finished cherry almond cake easier.
- Drain, Dry, and Chop the Maraschino Cherries: Place 1 cup (150 g) of maraschino cherries in a fine-mesh sieve and drain thoroughly, reserving 1–2 tablespoons of the cherry juice for the pink glaze. Transfer the cherries to paper towels and pat them completely dry to remove excess syrup. Chop the drained cherries into smaller, evenly sized pieces so they distribute beautifully throughout the loaf cake batter.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together 2 cups (240 g) of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of fine sea salt. Mix thoroughly until the leavening agent and salt are evenly distributed throughout the flour.
- Whisk the Wet Ingredients and Sugar: In a separate mixing bowl, combine 2 large room-temperature eggs and 1 cup (200 g) of granulated sugar. Whisk until the mixture becomes smooth, slightly pale, and well blended. Add 1/2 cup (120 ml) of vegetable oil or canola oil, 1/2 cup (120 ml) of room-temperature whole milk, and 1 teaspoon of pure almond extract. Continue whisking until the mixture is smooth, uniform, and fully combined.
- Prepare the Cherry Almond Cake Batter: Gradually add the prepared flour mixture to the wet egg, sugar, milk, and oil mixture. Using a rubber spatula, gently fold the ingredients together just until no visible dry flour streaks remain. Avoid overmixing, as excessive stirring can develop the gluten and create a dense loaf instead of a wonderfully soft, tender cake.
- Fold in the Chopped Maraschino Cherries: Add the thoroughly dried and chopped maraschino cherries to the prepared almond cake batter. Gently fold with a rubber spatula until the cherry pieces are evenly distributed throughout the mixture. Use light, careful movements to keep the fruit from releasing excess color into the batter.
- Bake the Cherry Almond Loaf Cake: Pour the prepared cherry almond batter into the greased and parchment-lined 9×5-inch loaf pan. Spread the mixture evenly and smooth the surface with a spatula. Bake in the preheated oven at 350°F (175°C) for 50–60 minutes, or until the top is beautifully set and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the surface begins browning too quickly, loosely cover the loaf with aluminum foil after approximately 35 minutes of baking.
- Cool, Prepare the Pink Cherry Glaze, and Serve: Remove the loaf cake from the oven and allow it to rest in the pan for 15 minutes. Carefully lift it out using the parchment overhang and transfer it to a wire cooling rack to cool completely. Meanwhile, prepare the vibrant pink glaze by whisking together 1 cup (120 g) of sifted powdered sugar, 1 tablespoon of reserved maraschino cherry juice, and 1/2 teaspoon of pure almond extract until smooth. Add the remaining tablespoon of cherry juice gradually, if needed, until the glaze reaches a thick but pourable consistency. Drizzle the pink cherry glaze generously over the completely cooled loaf cake. Decorate with whole maraschino cherries if desired, allow the glaze to set, then slice and serve this wonderfully moist, fruity, almond-scented cake!
Notes
- Pat the Maraschino Cherries Completely Dry: Drain the cherries thoroughly and remove excess syrup with paper towels before chopping and folding them into the batter. Excess cherry juice can create dark red streaks throughout the cake and affect the batter’s texture. Dry cherries distribute more cleanly and evenly throughout the loaf.
- Glaze Only a Completely Cooled Cake: Allow the cherry almond loaf to cool fully to room temperature before adding the pink cherry glaze. Pouring powdered sugar glaze over a warm cake causes it to melt, become runny, and soak into the surface instead of forming a beautiful, vibrant pink finish.
- Use Room-Temperature Milk and Eggs: Bring the whole milk and eggs to room temperature before mixing. Ingredients at similar temperatures combine more smoothly with the vegetable oil, creating a stable batter that bakes evenly and produces a wonderfully tender, moist crumb.
- Temps de préparation: 20 minutes
- Temps de cuisson: 60 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 slice
- Calories: 350
- Sucre: 38g
- Sodium: 180mg
- Graisse: 13g
- Graisse saturée: 2g
- Graisses insaturées: 10g
- Gras trans: 0g
- Glucides: 55g
- Fibres: 1g
- Protéine: 4g
- Cholestérol: 40mg