Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 cup plain Greek yogurt or sour cream
- 1/2 cup neutral oil, such as canola or vegetable
- 2 teaspoons vanilla extract
- 1/2 cup hot strong coffee or hot water
- 3/4 cup cherry preserves
- 1 cup pitted cherries, chopped if large
- 1 tablespoon all-purpose flour, for tossing the cherries
- Butter or nonstick spray, for the pan
Optional glaze
- Optional: 1 cup powdered sugar
- Optional: 2 to 3 tablespoons milk or cream
- Optional: 1/2 teaspoon vanilla extract
Method
Recipe by Heather Schiefelbein.
- Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with a parchment sling for easy lifting.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In a separate large bowl, whisk the eggs, yogurt or sour cream, oil, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. The batter will be thick.
- Stir in the hot coffee or hot water. The batter will loosen and look glossy.
- Toss the cherries with 1 tablespoon flour, then fold them into the batter along with the cherry preserves. Do not overmix; a few streaks of preserves are fine.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, or until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. If the top browns too quickly, tent it loosely with foil for the last 10 to 15 minutes.
- Cool the cake in the pan for 15 minutes, then lift it out and cool completely on a rack before slicing. The crumb firms as it cools, which helps the slices hold together.
- If using the glaze, whisk the powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled cake and let it set for 10 minutes.
- Top with fresh cherries just before serving, then slice with a serrated knife for the neatest edges.
Serving, useful notes and storage
Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
The finished cake should feel springy in the center, with edges that pull slightly from the pan. A few moist crumbs on the tester are ideal. If the middle still jiggles or the tester comes out coated in batter, bake for 5 more minutes and check again. Because the cake contains fruit, a fully cooled rest is important for tidy slices.