CHERRY-BERRY STREUSEL LOAF

Cherry-Berry Streusel Loaf image

Provided by Laurie Lenartowicz

Time 1h30m

Number Of Ingredients 22

Previous Next

STREUSEL TOPPING
1/4 c all purpose flour
3 Tbsp brown sugar
3 Tbsp butter, cut into small pieces
1/2 c coarsely chopped walnuts
CAKE BATTER
1 stick butter, melted
1/2 c brown sugar, firmly packed
2 large eggs
1 1/2 tsp vanilla extract
1/2 tsp almond extract
2/3 c sour cream, lite, fat free or regular
2 c all purpose flour
1 1/2 tsp baking powder
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 c fresh blueberries
1/2 c fresh bing cherries, pitted and coarsely chopped
ICING
3/4 c powdered sugar
2 Tbsp milk
Few dash(es) almond extract

Steps:

1. Preheat oven to 350 degrees. Place oven rack in center position. Spray a standard size loaf pan with a good baking spray or grease and flour.
2. With clean fingers, mix together the streusel topping and set aside. In a medium bowl, beat together the first six cake batter ingredients in order given. Sift together the next four dry ingredients. Stir with widen spoon into batter. Fold the fruit into the thick cake batter and spoon into the loaf pan. Batter will be quite thick.
3. Sprinkle the streusel topping onto the top of cake batter. Gently press down on the streusel to ensure sticking to cake around edges of the pan. Bake for 1 hour or until toothpick tests done. Cool for 10 minutes on a rack in the pan. Gently remove loaf from the pan USING CAUTION AS THE BERRY JUICES ARE VERY HOT! I use heatproof silicon mitts. Cool loaf for one hour, then glaze and allow to dry.
4. Prepare the glaze. Add all ingredients to small bowl and stir until glaze reaches drizzling consistency. A few more groups of milk may be added if too thick. Using a soon, drizzle glaze over cake. Allow to cool. Cover loosely and store at room temperature or in refrigerator.