This mini cherry loaf cake recipe is quick, easy, and wonderfully tender, packed with juicy fresh cherries and a hint of ground almonds. It's perfect served warm with whipped cream or enjoyed at room temperature with a cup of chai or black coffee. This just might become your favourite cherry cake to bake and share!
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🍒 Why I Baked This Cherry Cake
This cherry loaf cake recipe was born out of my need to finish a stash of fresh cherries. Honestly, I love eating fruits as they are, unless it's something tricky like quince that demands cooking. After piling cherries into overnight oats and fruit salads, I decided it was time to bake them into something special.
Healthy eating has its place, but let's be real-indulging in a homemade, rich, moist cake is pure joy. This loaf is full of melted butter and almond flour, so all those eggless, butterless, flourless experiments can wait for another day!
🛒Ingredients You'll Need
- Flour: A mix of plain flour (maida) and almond flour for structure and richness.
- Baking powder: Use only baking powder, not baking soda, to get the right lift.
- Salt: Just a pinch to balance the sweetness.
- Egg: One large egg adds structure and moisture.
- Sugar: White granulated sugar works best for a light crumb.
- Vanilla essence: For that warm, sweet aroma.
- Butter: Melted and cooled, giving the cake its rich, moist texture.
- Milk: Any kind works-dairy or plant-based.
- Cherries: Fresh cherries, pitted and halved. The star of the show!
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
🥣How to make it?
Here is a quick overview of how I made it. For the detailed recipe, please check the recipe card below.
- Mix flour, baking powder, and salt.
- Whisk egg and sugar until creamy, then add vanilla, milk, and melted butter.
- Combine wet and dry mixtures.
- Fold in cherries.
- Bake until golden and cooked through.
☝️Recipe FAQS
Slice around the pit, twist to separate, and pop it out with your thumb. Hold a bowl underneath to catch juice. For big batches, a cherry pitter makes life easier.
Almond flour helps keep the batter thick so the cherries stay suspended. For extra insurance, coat the chopped cherries in a little flour or pat them dry before folding in.
Yes. If using frozen, don't thaw so they don't bleed into the batter too much. Toss with a little flour to prevent them from sinking.
Yes! You can mix in chopped almonds or chocolate chips or drizzle icing over the cake to change things up.
❄️Storage
Store the cherry loaf cake in an airtight container at room temperature for 2 to 3 days. If your environment is humid, refrigeration helps. It also freezes well-wrap slices or the whole loaf properly.
More Cherry Recipes
Looking for other recipes like this? Try these:
Related Recipes
If you're exploring different ways to bake with seasonal fruits, my full Cake Recipes collection has plenty of inspiration.
For smaller bites or festive treats, check out my Sweet Snack Recipes. And if fruity loaves are your thing, the Gateau Pommes - French Apple Cake is a must-try for apple season.
Want a quicker, fuss-free bake? My Eggless Cherry Muffins with Condensed Milk give you all the cherry goodness in mini muffin form-perfect for when time is tight.
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📖 Recipe Card
Mini Cherry Loaf Cake
Ingredients
First bowl
- ½ cup all-purpose flour
- ¼ cup almond flour, (grind 3 to 4 tablespoons of whole almonds for the flour)
- ¾ teaspoon baking powder
- a pinch of salt
Second bowl
- 1 large egg
- 6 tablespoons sugar
- ¼ teaspoon vanilla essence
- ¼ cup melted butter
- 1 tablespoon milk
- 10 pitted cherries, 4 halved and 6 quartered (see notes)
Instructions
Baking mode details
- Preheat the oven to 200°C with the wire rack on level 2.
- Grease a 5x3 inch mini loaf pan with butter and flour or line it with baking paper.
Prepare the cherry cake batter
- In a small bowl, add the all-purpose flour, almond flour, baking powder and salt and whisk well.½ cup all-purpose flour¼ cup almond flour (grind 3 to 4 tablespoons of whole almonds for the flour)¾ teaspoon baking powdera pinch of salt
- Take another larger bowl and beat the egg and sugar using an electric whisk for about 3 to 5 minutes on medium to high speed until it gets light and creamy in texture.1 large egg6 tablespoons sugar
- Whisk in the vanilla essence, melted and cooled butter and milk.¼ teaspoon vanilla essence¼ cup melted butter1 tablespoon milk
- Fold in the flour mixture in small batches.
- Next, fold in the quartered cherries.10 pitted cherries 4 halved and 6 quartered (see notes)
- Transfer the batter into the prepared pan and dot the remaining halved cherries cut side down or up. (You may top with some crumble mix or slivered almonds if you have some.)
Bake the cherry cake
- Bake for 30 to 40 minutes or until golden brown and a toothpick inserted into the centre of the loaf comes out clean. You may cover it with foil if it browns too quickly but is still raw inside.
- Remove from the oven and place on a wire rack to cool slightly (about 10-15 minutes).
- Serve warm with a dollop of whipped cream or at room temperature with my chai or black coffee.
Notes
Nutrition Info
The mini loaf pan is a hero for my portion-controlling phase. Adapted from Joy of Baking.
Famidha Ashraf says
I love this mini loaf cake recipe, and I am so glad I got to update the content to make it easier to follow, plus added a few FAQs from your Instagram DMs. Hope you enjoy baking it!