Cherry Almond Loaf

To accompany the lemon strawberry loaf on my weekend trip to visit some friends, I also found myself staring at the fresh cherries at the farmer's market. Strawberries in a bread, cherries in a bread...count me in (though I use the term "bread" loosely...I mean, c'mon...breakfast bread should be more like cake, right?!) I got the basic recipe from a blog I recently discovered and love to follow...check her out.


Ingredients
1 tube almond paste
1 cup butter, at room temperature
2 cups granulated sugar
6 large eggs
2 1/2 tsp. almond extract
3 cups flour + a few extra tbsp. (reserved)
1/4 tsp. salt
1/4 tsp. baking soda
1 cup sour cream
2 pints fresh cherries
*makes two loaves


Directions
1. Begin by pitting the cherries. You can find instructions a simply, easy way by clicking here. Make sure each is cut in half and set aside.
2. Preheat the oven to 350 degrees. Line two loaf pans with parchment paper or grease very well.
3. In a medium mixing bowl, sift together the flour, salt and baking soda. Set aside.
4. With a stand- or hand-mixer, cream together the butter, sugar and almond paste until light and fluffy, about three to four minutes.
5. Add the eggs one at a time on low speed, and mix until just incorporated.
6. Add the almond extract and half the flour mixture, and mix until just incorporated.
7. Add the sour cream and mix to combine.
8. Add the rest of the flour, and mix until just incorporated.

9. Toss the pitted, halved cherries in a couple tbsp. of flour until just coated. Stir into the batter with a spatula.
*Note: the flour ensures that the cherries will remain well-distributed throughout the loaf and won't just sink to the bottom.
10. Pour the batter evenly into the two loaf pans.

11. Bake uncovered for 40 minutes or until golden brown on top.
12. Cover lightly with foil and bake for an additional 20 minutes or until a knife inserted in the middle comes out clean.
13. Allow to cool for 10 minutes before transferring to a wire rack to cool completely.