Cherry Almond Loaf

Ingredients & Measurements: 
1 1/2 cups (225g) flour
2 tsp (8g) baking powder
3/4 tsp. (2g) salt
3/4 tsp. (2g) vanilla extract
1/2 tsp. Almond extract
1 cup (200g) sugar
1 cup (150g) frozen cherries cut in quarters
2 tbsp. lemon zest
1/2 cup (150g) sour cream
2 eggs 
1/2 cup (90g) vegetable oil
2 tbsp. (14g) all purpose flour

Icing
2 cups (200g) powdered sugar
2 tbsp. lemon juice
1/4 tsp. salt
1/2 tsp. (1.5g) vanilla extract
1/2 tsp. Almond extract
1/4 cup (24g) slivered almonds to garnish
1 cherry cut in half for garnish

Instructions:
Preheat the oven to 350 degrees F.
Wash, dry, and zest a lemon. Set aside. Spray a 9×5 inch loaf pan with non-stick cooking spray, set aside. 

In a medium bowl, whisk together the flour, baking soda, and salt. In another bowl combine the sugar with the lemon zest, whisk the eggs with the sugar until light in color (about 2 minutes). Whisk in the sour cream, then oil. Add the vanilla and almond extract. Fold the flour mixture into the wet mixture. Mix just until the flour is absorbed, try not to over mix. 

Cut the cherries and place in a small bowl, sprinkle the 2 tablespoons of flour onto the  cherries and mix.. Gently fold the flour coated cherry pieces into the batter, then pour batter into the prepared loaf pan. *Coating the cherries in flour will help keep them suspended in the batter as the loaf bakes, avoiding all the cherries to sink to the bottom of the loaf.

Bake until golden brown, for about 55-60 minutes. Since the cherries are frozen, they will release a bit of liquid which will cause the bake time to increase slightly. Keep checking for doneness around 50 minutes, if the center is still not set but the loaf is browning quickly, cover with foil and allow to continue to bake in 5 minute increments until the loaf is done. When you insert a skewer, there should be small crumbs, but not clumps of batter. 

Icing:
In a medium sized bowl, add the powdered sugar and salt and whisk together. Add the vanilla and almond extract and then lemon juice a little at a time until you get the consistency you desire. Spread icing all over the top of the loaf, top with slivered almonds and let set for 40 minutes before cutting. 

This loaf will keep in an airtight container for 2 days, or in the fridge for 5 days.