Sunday, August 16, 2009

Fresh Cherry Bread

Fresh Cherry Bread

It’s so sad to think that I’ve neglected this little space of mine for well over a month. But, I can certainly explain my absence. You see…I have been preparing to embark on a journey to Mexico that will last for nine months. I received a Fulbright García-Robles scholarship for the 2009-2010 year to teach English at a Mexican university. I am insanely excited, but between working and getting everything in order before I go, I really haven’t had any time to bake:(

Pitted Cherries

However, just the other day I found a spare moment to bake this beautiful fresh cherry bread for you. I love black cherries, and it always seems that their season is too short. I guess that’s what makes them so delicious.

Pitted, Sliced Cherries

This bread is moist and buttery with the slightest hint of almond flavoring. The cherries don’t dominate the bread, but rather add a nice burst of flavor throughout.

Fresh Cherry Bread

Before cherry season comes to a close, go out and get some sweet, juicy Bing cherries and bake a loaf of this scrumptious cherry bread. It won’t disappoint. Fresh Cherry Bread

Recipe Source: Adapted from Joy the Baker’s Raspberry Almond Bread

Bread 2 cups all-purpose flour (10 oz, 285 g) 2 tsp baking powder 1 tsp baking soda ½ tsp salt ½ cup (1 stick) unsalted butter, softened 1 cup granulated sugar (7 ¼ oz, 205 g) ½ tsp pure almond extract 2 eggs 2 TBSP sour cream (1 ½ oz, 40 g) 1 cup fresh or frozen black cherries, pitted and halved (I used a Panera straw to pit the cherries)

  • Preheat oven to 325°F. Spray or grease a 9x5-inch loaf pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, using an electric mixer, cream the butter, sugar, and almond extract until light and fluffy, about 5 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. The batter will be very thick.
  • Spoon a thin layer of the batter into the bottom of the prepared pan. Press cherry halves into the batter. Continue doing this (batter, cherries, batter, cherries, batter) so that there is a total of 7 layers.
  • Bake in the center of the oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely. The center may sink slightly, but don’t worry. The bread still tastes excellent.

Makes…1 loaf (about 12 servings)

Printable Recipe

1 comment:

  1. What a beautiful post :)
    This looks like a lovely summer tea cake!