Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and get that parchment-lined loaf pan ready. In my large bowl, I beat the softened butter and sugar together for a good 3-4 minutes until it’s light, fluffy, and almost pale. This isn’t a step to rush! That air you’re incorporating is the foundation of a beautifully risen cake. Then, I add the eggs one at a time, beating well after each until fully combined, followed by the vanilla. The mixture should look creamy and dreamy.
Next, in a separate bowl, I whisk together the 2 cups of flour, baking powder, and salt. Now, here’s the rhythmic part I love: I add about a third of this dry mixture to the butter bowl and mix on low until just combined, then half the milk, repeating until everything is added, finishing with the dry ingredients. The batter will be thick and luxurious. In a small bowl, I toss my rinsed, halved cherries with the 2 tbsp of flour until they’re lightly dusted, then I gently fold them in with my spatula, taking care not to overwork the batter.
Finally, I spoon the lovely, speckled batter into my prepared pan, smoothing the top with the back of a spoon. It goes into the center of the preheated oven for about 60-70 minutes. I start checking at 55 minutes—a toothpick inserted into the center should come out with just a few moist crumbs. The smell at this point is absolutely divine. I let it cool in the pan for 15 minutes before using the parchment paper “handles” to lift it onto a wire rack to cool completely.
Pro Tips for Best Results
Let’s talk about butter texture, because this was a learning curve for me. “Softened” doesn’t mean melty or oily. It should be cool to the touch but yield easily when pressed. I leave mine on the counter for a good hour before starting. If you press a finger into it, it should leave a clear indent without sliding right through. This perfect state creams with the sugar to create a fluffy base that holds its structure.
I tested mixing times three different ways, and here’s what I learned the hard way: overmixing after adding the flour is the enemy of tenderness. Once you incorporate the dry ingredients, switch to a spatula and fold gently, just until the last streaks of flour disappear. It might feel under-mixed, but it’s not. A few tiny lumps are far better than developing the gluten, which leads to a tough, dense loaf.
For the most even bake and a beautiful crack-free top, I now always put a shallow pan of hot water on the rack below my loaf cake while it bakes. The extra steam in the oven gives the cake a more tender crust and helps it rise evenly. This little trick was a revelation for me and works wonders for all my loaf cakes and quick breads.
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