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Homemade Dark Chocolate-Cherry Loaf Cake
Sweet dried cherries and dark chocolate chips star in this incredibly tender loaf cake. Sour cream gives the crumb a rich, moist texture that won't dry out, even days later. A splash of almond and vanilla extracts adds a bakery-style aroma to the batter, making your whole kitchen smell wonderful as it bakes. You'll love serving thick slices with your morning coffee or keeping it on hand for a comforting afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- ½ cup butter, softened
- 2 eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- 1 container (8 oz) sour cream
- ½ cup chopped dried cherries
- ½ cup bittersweet or dark chocolate chips
Instructions
- 1Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with shortening and dust it lightly with flour. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
- 2Beat the sugar and softened butter in a large bowl using an electric mixer on medium speed for about 2 minutes, until light and fluffy. Add the eggs and beat until they're fully incorporated.
- 3Mix in the almond extract and vanilla. Turn the mixer to low speed and add the dry flour mixture in alternating batches with the sour cream. Beat just until the batter comes together after each addition. Overmixing here will make the bread tough.
- 4Fold the chopped dried cherries and bittersweet chocolate chips into the batter using a spatula. Transfer the batter into the prepared loaf pan and spread it into an even layer.
- 5Bake for 1 hour and 10 minutes to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack. Cooling in the pan first prevents the warm loaf from breaking apart.
- 6Allow the loaf to cool completely on the rack for about 1 hour before slicing.
Notes
- Storage: Wrap the cooled bread tightly and store it at room temperature for up to 4 days, or keep it in the refrigerator.
- Tip: Toss the dried cherries and chocolate chips in a pinch of flour before folding them into the batter. This keeps them from sinking to the bottom of the pan.
- Make ahead: This loaf tastes even better on the second day once the flavors have had time to meld.