You’ll never taste anything more decadent than this walnut cherry yogurt loaf cake! Dense. Moist. Nutty. And, exquisitely divine! Hello love!
This walnut cherry yogurt loaf cake is choked full of juicy sweet cherries and crunchy nuts. They just occupy the top of this loaf cherry cake and are like a soft bed of happiness!Cherry Dessert
Cherry Nut Cake
You can eat cherries, yes, pitted sweet cherries all year-round when you buy Dole Sunsine’s dark red cherries. Every frozen bag is perfection. And, they make creating this cherry nut cake ever so easy!
Cherry Cakes Recipes
Cherry cakes recipes usually have the cherries oozing into the batter and baking within the cake mixture. That’s surely delicious. But, we’re having these cherries at the top of the cake almost like an ‘icing’. Yes, mounds of juicy red cherries in every slice.
Cherry Bread Recipe
Since I’m making this cherry bread recipe, or cherry cake loaf, in a loaf pan, slicing a tad bit tricky. The trip is to really chop your walnuts finely. But since I prefer walnuts larger and chunkier, it was a little trickier to slice those nuts.
Those nuts that go ‘rogue’ falling to the side, including cherries, just become scoop up goodness that you put on the plate. Or you can do the ‘pinch’ and pick them up for just one more taste!
Cherry Cake Loaf
This cherry loaf cake can be made in a cake pan, but I kind of liked the loaf shape. It keeps well for a few days. Just refrigerate it! Enjoy Springtime all year round with fabulous frozen cherries!
Another idea that could save some time. You could opt to use a really great vanilla yellow cake mix as your cake mix, add the yogurt, reduce the amount of water or liquid, and cut out steps for making. I’ve done this before and it works like a charm!
In a large mixing bowl, cream together the butter and coconut oil whipping and blending well. Add the sugar and whip into a fluffy consistency. Beat each egg and add in individually. Add in the Greek yogurt and blend well. Finally, add in the vanilla extract. If using the Amaretto with the walnuts, combine the walnuts and amaretto in a bowl and let them bathe for about an hour before topping on the cake batter.
In another mixing bowl, sift together the flour, salt, baking powder, and baking soda. Add into the wet mixture half at a time beating and blending well. When you think you’ve whipped enough, whip some more!
Pour the batter into a greased/lightly flour dusted baking dish (loaf pan, bundt pan, springform pan—your choice). Put the cherries in a bowl. Sift the flour on them and toss and coat. Add the frozen cherries to the top of the batter. Top the cherries with the walnuts and sprinkle the top with the sugar.
Bake in a preheated 350 oven about 50-60 minutes or until a toothpick comes out basically clean. Remove and let it cool well before removing. Let it cool more before slicing.
In a large mixing bowl, cream together the butter and coconut oil whipping and blending well. Add the sugar and whip into a fluffy consistency. Beat each egg and add in individually. Add in the Greek yogurt and blend well. Finally, add in the vanilla extract.
If using the Amaretto with the walnuts, combine the walnuts and amaretto in a bowl and let them bathe for about an hour before topping on the cake batter.