CHERRY ALMOND LOAF CAKE
The combination of cherries and almonds in this bread cake makes it a family favorite. It keeps well if wrapped in foil or stored in a box.
Ingredients
- 2 eggs
- 3/4 teaspoon baking soda
- 1/2 teaspoon of salt
- 1/2 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups all-purpose flour
- 1 1.85 oz package dry vanilla instant pudding mix
- 1 7 oz container of plain or vanilla Greek yogurt
- 15 maraschino cherries, patted dry and halved
- Slivered almonds, for garnish
Instructions
First, preheat oven to 350 ° F. Grease 9-inch loaf pan with cooking spray and set aside.
Then, in a bowl, whisk together the flour, sugar, pudding mix, baking soda and salt.
In another bowl, beat the eggs and add the yogurt, oil, vanilla extract and almond extract. Whisk until well mixed and creamy.
Pour the wet ingredients into the dry ingredients and stir until combined and smooth.
Drain the cherries and pat dry with paper towels to soak up the excess juice (to prevent bleeding from the color). Fold the cherries into the dough, being careful not to over mix.
Add the dough evenly to the prepared loaf pan, smoothing the top with a spatula.
Spread the slivered almonds on top, pressing them lightly to the surface.
Bake 38 to 40 minutes, or until a toothpick inserted in the highest point of the cake comes out clean. Let the cherry almond cake cool in the pan for a few minutes, then turn out onto a wire rack to cool completely before slicing. Happy Cooking Time.
Notes
I have found that the weight of a box of instant pudding mix can differ depending on the brand. This recipe uses a 1.85 oz pouch.
