Save A moist, festive quick bread studded with juicy cherries and fragrant almonds is perfect for the holidays or any time you crave a simple, elegant treat.
I first baked this loaf cake for a holiday brunch, and it quickly became a family favorite with its tender crumb and bursts of cherry in each slice.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 ½ tsp
- Salt: ¼ tsp
- Unsalted butter, softened: ½ cup (115 g)
- Granulated sugar: ¾ cup (150 g)
- Large eggs: 2
- Whole milk: ½ cup (120 ml)
- Vanilla extract: 1 tsp
- Almond extract: 1 tsp
- Fresh or thawed frozen cherries, pitted and halved: 1 cup (150 g) or use well-drained maraschino cherries
- Sliced almonds: ½ cup (60 g), plus more for topping
- Optional sliced almonds for topping: 2 tbsp
- Optional coarse sugar: 2 tbsp
Instructions
- Prep pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs and extracts:
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
- Combine mixtures:
- Add half of the dry ingredients to the wet mixture; mix just until combined. Pour in milk, then add the remaining dry ingredients, stirring gently until just incorporated.
- Fold in add-ins:
- Fold in cherries and sliced almonds.
- Assemble batter:
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with extra sliced almonds and coarse sugar if desired.
- Bake:
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save Making this loaf together on Sunday mornings with my kids has become a sweet tradition, each of us taking turns folding in cherries and topping with crunchy almonds.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, rubber spatula, parchment paper, wire rack, 9x5-inch loaf pan.
Allergen Information
Contains: Wheat (gluten), eggs, milk (dairy), tree nuts (almonds), butter (dairy). Always check ingredient labels, especially for processed cherries.
Nutritional Information
Per slice: Calories: 235, Total Fat: 10 g, Carbohydrates: 32 g, Protein: 4 g (based on 10 slices).
Save This Cherry Almond Loaf Cake brings festive flavor to any gathering and makes the best afternoon treat with coffee or tea.
Recipe FAQ
- → Can I use frozen cherries in this loaf?
Yes, frozen cherries work well. Thaw and drain them well before folding into the batter to avoid excess moisture.
- → What is the best way to store the cherry almond loaf?
Store the loaf in an airtight container at room temperature for up to three days or refrigerate to keep it fresh longer.
- → Can the loaf be glazed?
Yes, a simple icing made from powdered sugar and milk can be drizzled over the cooled loaf for extra sweetness and shine.
- → Is it possible to substitute dried cherries?
Dried cherries can be used if soaked in warm water for about 10 minutes to rehydrate before adding to the batter.
- → What adds the distinctive almond flavor?
The almond extract combined with sliced almonds folded into the batter and sprinkled on top provides the rich almond aroma and crunch.