Similar to coffeecake in flavor and texture, without the overwhelming sweetness of a traditional coffeecake, this sweet, quick bread totally made my week.
Loaded with fresh cherries and then topped with a sweet brown sugar and almond crust, the whole family found this bread irresistible. I stashed a few slices of the bread in the freezer the second time I made it and I’ve been enjoying it with my coffee all week long.
I made a batch as muffins and mini loaves earlier last week and didn’t get a single photograph. I threw together a second batch with the remaining cherries and poured the whole thing into a 10″ square pan.
Like most quick bread recipes, this recipe quite versatile and can be easily baked in whichever form you’d like.
Cherry Bread with a Brown Sugar Almond Crust
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup white sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 eggs
- ½ cup sour cream
- 1¾ cups all-purpose flour*
- ½ teaspoon kosher salt
- 1½ teaspoons baking powder
- 1 cup pitted and diced fresh cherries
- 1¼ cup brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- ¼ cup cold butter grated or cut into very small pieces
- ¼ cup all-purpose flour**
- ¼ cup brown sugar
- ⅓ cup sliced almonds
- ¼ cup brown rice flour
- Preheat the oven to 350°F. Grease muffin tins, a loaf pan or a 10" square pan. Combine the butter and sugars in a mixing bowl and beat until smooth. Add the extracts and the eggs and beat until. Add the sour cream and stir again. Stir together all of the dry ingredients in a separate bowl and add half of them to the wet ingredients. Stir the cherries into the remaining dry ingredients and toss to coat. Add the cherry/flour mixture to the other ingredients and stir gently, just until combined. Pour the batter into the prepared pan.
- Prepare the topping. Stir together the grated butter, flour and sugar. Add the almonds and then use your fingers to form a crumbly streusel. Sprinkle in small chunks all over the batter in the pan. Bake approximately 20 minutes for muffins, 28 minutes for mini loaves or 40-45 minutes for the 10″ square pan. Bake until browned around the edges and a toothpick comes out clean or with moist crumbs. Let cool before slicing. Enjoy!