If you need dessert or a sweet snack in a jiffy, this cherry almond loaf cake is definitely the way to go — you can mix up the batter in one bowl, and bake it in under an hour. Dried cranberries or dried blueberries can easily stand in for dried cherries, and any kind of nut can be used in place of almonds. The glaze is also optional, if you’d like to cut back on sugar. No matter how you spin it, this tender, tasty cake is a lovely accompaniment to a cup of tea or glass of milk.
Tip: Make cupcakes by dividing batter evenly into a 12-cup muffin tin, filling each about 3/4 of the way full. Bake until golden-brown and a toothpick inserted into the center comes out clean, about 15-20 minutes. Once cupcakes are cooled, drizzle glaze evenly over each cupcake.
Cherry Almond Loaf Cake
- 1 1/2 cups all-purpose flour, plus more for pan
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened applesauce
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup chopped dried cherries, cranberries or raisins
- 1/4 cup sliced or chopped almonds, walnuts or cashews
- 1 cup powdered sugar
- 2 tablespoons milk, dairy or non-dairy
- 1/2 teaspoon pure vanilla extract (optional)
- Preheat oven to 350°F. Grease a loaf pan with cooking spray and dust lightly with flour. Set aside.
- Whisk together flour, baking powder and baking soda in a large bowl. Create a well in the center of dry ingredients and add applesauce, sugar, oil and eggs. Mix until just combined. Fold in cherries and almonds and transfer batter to the prepared loaf pan.
- Bake until golden-brown and a toothpick inserted into the center comes out clean, about 45-50 minutes. Remove loaf from oven and let it cool in the pan for about 10-15 minutes. Transfer cake to a wire rack to cool completely.
- Meanwhile, whisk together powdered sugar, milk and vanilla until smooth. Once cake has cooled completely, drizzle with glaze. Slice and serve.
- Recipe and photo: Dish Works