Cherry Garcia Loaf Cake Recipe

Introduction

Cherry Garcia Loaf Cake is a delightful treat combining juicy cherries with rich chocolate chips in a moist, buttery crumb. Perfect for a cozy afternoon or a special dessert, this loaf cake brings a slice of joy to any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cherries, pitted and chopped
• 1/2 cup chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition.
4. Step 4: Stir in the buttermilk and vanilla extract until combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined—avoid overmixing.
7. Step 7: Gently fold in the chopped cherries and chocolate chips.
8. Step 8: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Step 9: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Use fresh or frozen cherries; if frozen, thaw and drain them well to prevent excess moisture in the batter.
• For a nutty crunch, add 1/3 cup chopped walnuts or pecans along with the cherries and chocolate chips.
• Substitute buttermilk with plain yogurt or milk mixed with a teaspoon of vinegar if you don’t have buttermilk on hand.
• For extra flavor, sprinkle some coarse sugar on top of the loaf before baking to create a sweet, crunchy crust.

Storage

Store the Cherry Garcia Loaf Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. To reheat, warm individual slices in a microwave for about 15 seconds or until just warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this recipe?

Yes, frozen cherries work well. Be sure to thaw and drain them thoroughly to avoid adding extra moisture to the batter, which can affect the cake’s texture.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can use plain yogurt or milk combined with a teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Cherry Garcia Loaf Cake Recipe

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This Cherry Garcia Loaf Cake is a delightful treat combining sweet cherries and rich chocolate chips in a moist, buttery loaf. Perfect for dessert or an indulgent snack, this cake offers a wonderful balance of fruity and chocolaty flavors with a tender crumb.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Add-ins

• 1 cup cherries, pitted and chopped
• 1/2 cup chocolate chips

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to ensure the cake doesn’t stick after baking.
2. Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender texture in the cake.
3. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter and proper emulsification.
4. Mix Wet Ingredients: Stir in the buttermilk and vanilla extract until fully combined, which adds moisture and flavor to the cake.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
7. Add Cherries and Chocolate Chips: Fold the chopped cherries and chocolate chips into the batter gently to distribute them evenly without damaging the fruit.
8. Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
9. Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
10. Cool: Let the cake cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Make sure cherries are well-pitted and chopped for even distribution in the cake.
• Using room temperature butter and eggs will help achieve a smooth batter.
• You can substitute buttermilk with plain yogurt or milk plus a tablespoon of lemon juice if needed.
• The chocolate chips can be dark, milk, or semi-sweet depending on your preference.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Cherry loaf cake, Cherry Garcia cake, chocolate chip cake, fruit and chocolate loaf, easy loaf cake