Summer Harvest Cherry Cake Loaf
By L'OCA
From orchard to oven, here’s a peak season recipe for when summer's generous yield of BC cherries is overflowing...
Serves 1
Why we like it
As the days stretch long over the prairies, signaling the height of summer, there’s one fruit that truly takes centre stage: the magnificent BC cherry!
Fresh from BC farms to our shelves, L'OCA Quality Market comes alive each cherry season with overflowing bins of sweet, juicy, and ruby-red cherries.
We pride ourselves on bringing you the freshest, highest-quality ingredients, and these BC cherries are no exception.
This Summer Harvest Cherry Cake Loaf recipe, specifically crafted to showcase the season's bountiful harvest, beautifully captures the true taste of the moment.
Ingredients
Preparation Notes
As much as we hate to admit it, peak cherry season does not last forever!
While fresh cherries are ideal, the L’OCA bakers have come up with a cake batter recipe that’s so versatile, it can be used as the seasons change.
Missed the window for peak fresh cherries? Swap them out for canned cherry pie filling. Or take advantage of the first strawberry harvest in spring, blueberries or raspberries in late summer, diced apples and cinnamon in fall, or whatever’s fresh from your garden or on L’OCA’s shelves.
Making the recipe
Step 1
Keep calm and cherry on!
- Preheat your oven to 350°F (175°C).
- Lightly spray a standard 8x4-inch loaf pan with cooking oil, and line the pan with parchment paper for easy removal.
- In a small saucepan, melt the butter in the cream over low heat.
- Add the egg and corn syrup, and whisk thoroughly.
- Then, add the flour and sugar, and stir until fully incorporated.
- Do not overmix.
- Pour the batter into the loaf pan.
- Gently fold the chopped cherries and chocolate into the batter in the loaf pan.
- Bake for 35–45 minutes, or until a toothpick inserted into the middle comes out clean.
- Allow the loaf cake to cool in the pan for 10–15 minutes before removing.
