Cherry–Chocolate Chunk Loaf Cake

Position a rack in the lower third of an oven and preheat to 350°F (180°C). Spray a 9-by-5-inch (23-by-13-cm) ceramic loaf pan with nonstick cooking spray.

In a medium bowl, whisk together the 1 1/2 cups (5 3/4 oz./180 g) flour, baking powder and salt; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 1 minute. Add the sugar and beat until light and fluffy, about 3 minutes, stopping the mixer to scrape down the sides of the bowl halfway through. Add the eggs and egg yolk one at a time and beat until combined, about 30 seconds, stopping the mixer to scrape down the bowl as needed. Beat in the vanilla.

With the mixer running on medium speed, add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, and beat until combined. In a small bowl, toss the cherries with the remaining 1 Tbs. flour. Using a rubber spatula, fold the cherries and the chocolate chunks into the batter. Transfer the batter to the prepared pan and smooth the top.

Bake until a toothpick inserted into the center of the cake comes out clean, 70 to 75 minutes, tenting the pan with aluminum foil if the top begins to brown too much. Transfer the pan to a wire rack and let cool for 15 minutes. Invert the pan onto the rack, lift off the pan and let cool for at least 20 minutes more. Cut into slices and serve warm or at room temperature. Serves 10.

Williams Sonoma Test Kitchen