in france or jakarta, her shadow’s the same

i made this bread a few days ago at the request of pants, who wanted something yummy to take to the office. (i also made him take most of the chocolate chip cookies i recently made, too. they were just way too tempting for me!) it’s a quick bread that is easy for the kids to help make, and has a great flavor. perfect for taking to a neighbor, the office, or just munching with a cup of tea.
cherry almond bread

1/2 cup softened butter
3/4 cup sugar
3 eggs
1 1/2 teaspoons almond extract
2 cups four
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1 1/2 cups cherries (i just used a jar of maraschino cherries and cut them up. you can also use dried cherries.)
slivered almonds (optional)

glaze:
1 cup powdered sugar
1/2 teaspoon almond extract
enough cherry juice or milk to make glaze the desired consistency. (i just used the leftover juice from the jar of maraschino cherries which made the glaze a really fun pink color.)

cream together butter and sugar. add the eggs and almond extract. alternate adding the combined dry ingredients and the sour cream. fold in cherries. sprinkle almond slivers on top if you want.

bake at 350 in a greased loaf pan till done. (you can test the middle with a fork or cake tester or do what i do – just feel it with your hand.)
let it cool in the pan for a bit, then turn it out onto a cooling rack. i usually put a piece of waxed paper under the rack and then add the glaze to the top of the bread while it’s still warm. after it’s cool, pop it in a big ziploc bag (my ideal for storing baked goods), and it will be even better the next day!

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6 thoughts on “in france or jakarta, her shadow’s the same

  1. seriously, this is borderline torture, miss baker extraordinaire. (:

    Are any of these good with substituting gf flour? and what flour would you suggest?

    I don't bake much because it's too expensive.

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  2. mb, when i substitute gluten-free flours for regular flour in baked goods, i make sure to add xanthum gum, too, which helps. i usually use a mix of rice flour, sorghum flour, and ground almond or flaxseed meal. i think i have the exact amounts for the mix on one of my previous cookie posts. but it's still not quite the same, unfortunately :)
    baking can be expensive (esp. if you use gluten-free flours – yikes!), but my baking pantry is pretty stocked right now, for some reason, so it's not been too bad.

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