Cherries are back in season and I couldn’t be more excited! While cherries are not my favorite to eat just like that, I love using them in my cakes and desserts. This cherry-vanilla loaf cake with oat crumble topping is on top of my list. While this cake tastes amazing without the oat crumble topping and you can skip it if you’re feeling lazy, I feel like it adds something extra to the cake. The texture of this cherry-vanilla loaf cake with oat crumble is absolutely amazing and you’ll be proud of yourself for whipping up this delicious tea cake in no time!
Some cherry desserts I made last season-
- black forest pavlova
- breakfast scones with cherry topping
- cherry cake
- cherry eton mess
- cherry rosemary cooler
- 1 + ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ cup butter, softened
- 1 cup caster sugar
- 3 eggs
- ½ teaspoon vanilla extract
- ¾ cup whole milk
- 1 cup cherries, pitted
FOR THE CRUMBLE-
- 1/2 cup butter, cold
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- Pre-heat the oven to 180C. Line an 11” by 4” loaf pan with parchment paper
- In a bowl, combine flour and baking powder
- In a separate bowl, beat butter and sugar until the mixture is light and fluffy.
- Add eggs, one at a time, and beat well after each addition. Beat in the vanilla.
- Whisk in the milk.
- In three batches, gently fold in the dry ingredients into the wet ingredients without over-mixing. Make sure that the batter does not have any flour pockets. Fold in the cherries.
- Pour the batter into the prepared loaf tin.
- To make the crumble, whisk oats and flour together. Using your hands, combine the cold butter into the flour-oat mixture. Sprinkle the crumb on top of the loaf.
- Bake at 180C for 30-40 minutes or until a skewer inserted into the centre comes out clean.