This quick and easy mini loaf Cherry Cake is deliciously soft with a light crumb and made with fresh cherries and ground almonds. Serve warm with a dollop of whipped cream or at room temperature with my chai or black coffee. I bet this is the most delicious cherry cake you will ever bake!
This cherry cake recipe was just a reason to finish off my fresh cherry stock. I love my fruits as is and try to have them in their fresh form as much as possible unless they are not good on their own like the quince. After having loads of cherries in my overnight oats and fruit salads, I wanted to bake something.
Healthy eating is good, indulging in a homemade rich moist cake is better. Agree? This cake is rich in melted butter and almond flour so the so-called eggless and butterless and flourless cakes can wait for another day!
- flour: we will be using both plain flour (maida) and almond flour
- baking powder: do not use baking soda.
- salt: a pinch
- egg: a large one
- sugar: white granulated sugar
- vanilla essence
- butter: melted and cooled
- milk: any
- cherries: fresh
How to make it?
- Mix flour, baking powder and salt.
- Cream the egg and sugar and then add vanilla, milk, and the melted cooled butter.
- Add the flour mixture to the egg mixture.
- Fold in the chopped cherries.
Can we bake the cherry cake on the stovetop?
Yes! There are different methods of stove-top baking. I don't use sand or salt etc. instead, I use just a thick-bottomed pot like our pressure cooker. Stove-top baking can be tricky but once you know your burner's mind then it is easier to have control.
If using a pressure cooker, then don't use the weight. If using a pot, then make sure to use foil to cover the pot and then use the lid to cover it as we do for biryanis. Always use a flat pan or heat diffuser under the pot which will help distribute the heat evenly. Keep a watch on the nozzle of the regulator holder, if you see droplets of water popping out, then it is time for you to check the cake.
How to pit cherries?
Do you know how to pit cherries? I followed the same method to pit stone fruits or avocado to pit cherries. Slice through the middle around the pit, twist to separate, and remove the pit with your thumb. Do this with a bowl underneath to catch any juice drippings. For making large batch, it is always a good option to use a cherry pitter.
How do you stop cherries from sinking into a cake?
Why did the Cherries sink into my cake? Usually, when cut fruits or berries are used in a cake batter, they are dredged in the flour mixture to prevent them from sinking. In this recipe, the almond flour makes the batter thick enough to suspend the cherry pieces and prevent them from sinking to the bottom. But if you want to take extra insurance, then do mix the chopped cherries with some of the flour or dab them well with kitchen tissue to remove extra moisture.
Looking for eggless cherry bakes? Try my Eggless Cherry Muffins also eggless banana cherry muffins!
Mini Cherry Loaf Cake
- 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
- 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)
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.
- 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.
- Whisk in the vanilla essence, melted and cooled butter and milk.
- Fold in the flour mixture in small batches.
- Next, fold in the quartered cherries.
- 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.
The mini loaf pan is a hero for my portion-controlling phase. Adapted from Joy of Baking.
Did you make this recipe? Let me know!