Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredient mixture and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Gently fold in the chopped cherries, chocolate chips, and walnuts if using, ensuring even distribution without crushing the fruit.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Best ways to enjoy it
Cherry Garcia Loaf Cake is delicious on its own, but you can elevate the experience even more. Serve slices warm, dusted with powdered sugar, or with a dollop of whipped cream on top. For a delightful pairing, consider enjoying it with a scoop of vanilla ice cream or a hot cup of coffee. A side of fresh berries or a drizzle of chocolate sauce can add a gourmet touch that’s perfect for special occasions.
Keeping leftovers fresh
To keep your Cherry Garcia Loaf Cake in prime condition, store it in an airtight container at room temperature for up to three days. If you want to prolong its life, you can freeze slices individually wrapped in plastic wrap followed by aluminum foil. This cake can be frozen for up to three months. Just be sure to thaw it completely before indulging again.
Extra advice
- Beat Your Butter: Ensure that your butter is truly softened for the creaming process. This is crucial for achieving that light, fluffy texture.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a denser loaf.
- Refresh Frozen Cherries: If using frozen cherries, pat them dry before folding them into the batter. This helps prevent excess moisture from affecting the cake’s texture.
Creative twists
Feel free to experiment with this recipe! Try substituting the cherries with strawberries or raspberries for a different berry experience. You can also swap out the chocolate chips for white chocolate or even dark chocolate for a richer flavor. For added intrigue, consider infusing the batter with a splash of almond extract, which pairs beautifully with both chocolate and cherries.
Common questions
What is the prep time for Cherry Garcia Loaf Cake?
Prep time is approximately 15 minutes, with an additional 50-60 minutes of baking time.
Can I use frozen cherries?
Absolutely! Frozen pitted cherries work beautifully in this recipe. Just make sure to thaw and drain them well before adding to the batter.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.
What’s the best way to store this cake?
Store it in an airtight container at room temperature for up to three days or wrap and freeze for longer storage.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, but note that this may alter the texture slightly.
This Cherry Garcia Loaf Cake is not just a recipe; it’s an invitation to create lasting memories. Whether you’re enjoying a slice alone or sharing it with loved ones, this cake is sure to bring smiles to every face.
