Cherry Bread with a Brown Sugar Almond Crust
Servings: 12 -14 muffins or (6) small loaves or (1) 10" square cake pan
Ingredients
- 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
*Gluten-Free Alternative
- 1¼ cup brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
Topping Ingredients
- ¼ cup cold butter grated or cut into very small pieces
- ¼ cup all-purpose flour**
- ¼ cup brown sugar
- ⅓ cup sliced almonds
**Gluten-Free Alternative
- ¼ cup brown rice flour
Instructions
- 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!
Nutrition
Calories: 326kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 209mg | Potassium: 234mg | Fiber: 2g | Sugar: 20g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg