Save A moist, festive quick bread studded with juicy cherries and fragrant almonds — perfect for the holidays or any time you crave a simple, elegant treat.
This cherry almond loaf cake quickly became a favorite in my family during holiday gatherings. We love that it’s simple but elegant enough to share with guests.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour 1 ½ tsp baking powder ¼ tsp salt
- Wet Ingredients: ½ cup (115 g) unsalted butter, softened ¾ cup (150 g) granulated sugar 2 large eggs ½ cup (120 ml) whole milk 1 tsp vanilla extract 1 tsp almond extract
- Add-ins: 1 cup (150 g) fresh or thawed frozen cherries, pitted and halved (or use well-drained maraschino cherries) ½ cup (60 g) sliced almonds, plus more for topping
- Optional Topping: 2 tbsp sliced almonds 2 tbsp coarse sugar
Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Step 3:
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Step 4:
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
- Step 5:
- Add half of the dry ingredients to the wet mixture just until combined. Pour in the milk, then add the remaining dry ingredients, stirring gently until just incorporated.
- Step 6:
- Fold in cherries and sliced almonds.
- Step 7:
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with extra sliced almonds and coarse sugar if desired.
- Step 8:
- Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Step 9:
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing.
Save This recipe brings my family together, especially during chilly holiday mornings with a cup of tea.
Serving Suggestions
Serve slices of this loaf with tea or coffee for a delightful afternoon snack or brunch addition.
Storage Tips
Store the loaf in an airtight container at room temperature for up to three days, or freeze for longer storage.
Variations
Try adding orange zest for a bright citrus note or substitute dried cherries, soaking them in warm water for 10 minutes before use.
Save This cherry almond loaf cake is an effortlessly elegant treat that’s sure to become a family favorite.
Kitchen Tips & Answers
- → What is the best type of cherries to use?
Fresh or thawed frozen pitted cherries work best for natural flavor and texture. Maraschino cherries can be used if well-drained.
- → Can I substitute any ingredients?
Dried cherries soaked in warm water for 10 minutes make a good alternative. Adding orange zest can introduce a bright citrus note.
- → How can I achieve a glazed finish?
Drizzle a simple icing made from powdered sugar and milk over the cooled loaf for an attractive glaze.
- → What are suitable serving suggestions?
This loaf pairs excellently with tea or coffee, making it a lovely choice for festive or casual occasions.
- → Are there common allergens in this loaf?
Yes. It contains wheat (gluten), eggs, milk, butter, and tree nuts (almonds), so check labels if sensitive.