Almond Cherry Loaf (Print Version)
# Ingredients:
→ Base Layer
01 -
1/2 cup unsalted butter, melted
02 -
3/4 cup white sugar
03 -
2 large eggs
04 -
1/2 cup plain Greek yogurt or strained yogurt
05 -
1/2 cup buttermilk
06 -
1 1/2 teaspoons almond extract
07 -
1 teaspoon vanilla extract
→ Dry Mix
08 -
1 1/2 cups all-purpose flour
09 -
1 1/2 teaspoons baking powder
10 -
1/4 teaspoon salt
→ Add-ins
11 -
1 tablespoon cornstarch
12 -
1/2 cup sliced almonds
13 -
1 1/2 cups cherries, fresh or canned
→ Sweet Glaze
14 -
1/2 cup powdered sugar
15 -
1/4 teaspoon almond extract
16 -
1-2 tablespoons heavy cream
# Instructions:
01 -
Turn your oven on to 350F (177C) and preheat it. Use nonstick spray on the sides of an 8½-inch loaf pan and line the inside with parchment paper.
02 -
In a large mixing bowl, throw in the eggs, yogurt, buttermilk, sugar, butter, and both extracts (almond and vanilla). Beat the whole mixture with a medium speed mixer until the eggs blend in completely.
03 -
In another bowl, stir together the flour, baking powder, and salt. Pour this dry combination into the wet batter, then mix it on medium speed until you get a smooth consistency, about a minute.
04 -
Pit and cut the cherries into small pieces. Toss them in cornstarch so they won't sink during baking. Stir the coated cherries and almond slices into the batter, but save a bit of both for topping later. Use a spoon and gently fold everything together.
05 -
Pour your prepared batter into the loaf pan. Sprinkle the leftover cherries and almonds on top. Bake for 50-60 minutes. When a toothpick comes out clean after sticking it in the center, it's ready. Cool it on a wire rack after taking it out of the pan.
06 -
To make the glaze, whisk together powdered sugar, almond extract, and cream until it's smooth and pourable. If you want it thicker, sprinkle in a little more powdered sugar. Drizzle this over the loaf once it's completely cooled.
# Notes:
01 -
To store, wrap it tightly with plastic wrap and keep at room temperature.
02 -
You can use cherries straight from the can or fresh ones, whichever is handy.