Cherry Hazelnut loaf cake

Cherry is one my favourite fruits in the world, I can eat any thing and every thing that is made with CHERRY.

Here is one my favourite recipes that I kept it for a long time and now would like to share it with you. Enjoy!

Cherry Hazelnut Loaf Cake

Ingredients: 

- 125 grams (1 cup)  cane sugar
- 3 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 80 grams (6 tablespoons) butter, melted (if you use semi-salted like I do, omit the salt below)
- 60 ml (1/4 cup) plain yogurt or buttermilk *
- 200 grams (7 ounces, about 1 2/3 cups) flour *
- 100 grams (1 cup) hazelnut flour or finely ground hazelnuts (see note below to make your own)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch salt
- 350 grams (12 ounces, about 2 1/2 cups) sweet cherries, pitted (please wear an apron when you pit cherries, it is a murderously messy task; you can also use frozen cherries, no need to thaw them)

Direction:

Preheat the oven to 200°C (400°F) and grease a loaf pan (mine is 9x26 cm or 3 1/2-by-10 1/4-inch). You can line it with parchment paper instead if you prefer.

In a large mixing bowl, whisk together the sugar, eggs, and vanilla until frothy. Add the melted butter and the yogurt (or the starter, if using) and whisk again. (If using yogurt/buttermilk, the mixture may look curdled at this point; it's nothing to worry about.)

In another mixing bowl, combine the flour, ground hazelnuts, baking powder, baking soda, and salt, and stir with a whisk to remove any lump. Add the cherries and toss to coat.

Pour the flour/cherry mixture into the wet ingredients, and fold in gently with a spatula until no trace of flour remains. The batter will be thick and lumpy; don't overwork it. Pour into the prepared loaf pan, level the surface, and put into the oven to bake.

Bake at 200°C (400°F) for 15 minutes, then lower the heat to 180°C (360°F) and bake for another 30 minutes, or until a cake tester inserted in the center comes out clean. Transfer to a rack to cool for 15-20 minutes before unmolding; run a knife along the sides to loosen the cake first. Let cool completely on the rack.

Note: Hazelnut meal (finely ground hazelnuts) is a common baking ingredient in France, and is available from most supermarkets. To make your own, you'll need a food processor or blender: combine 100 grams (3/4 cup) whole hazelnuts with 2 tablespoons of the sugar that's called for in the recipe, and process in short pulses (it will be scary loud but that's okay) until finely ground