CHERRY-ALMOND STREUSEL BREAD

"Sweet, ripe cherries add a fresh tang and combine beautifully with the earthy flavors of oats and almond. This streusel bread is similar to a crumb cake but is baked in loaf pans instead of the traditional cake pan."

FOR THE STREUSEL:
1/4 cup packed light brown sugar
1/4 cup old-fashioned rolled oats
1/4 cup crumbled almond paste
1/4 teaspoon ground cardamom
2 tablespoons butter, softened
FOR THE BREAD:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup buttermilk
1/2 teaspoon almond extract
1 cup pitted halved sweet cherries

Heat oven to 375 degrees F. Grease two (7 1/2x4-inch) loaf pans. Line bottom and sides with parchment paper. Grease paper.

TO MAKE THE STREUSEL:
In small bowl, stir together all streusel ingredients except 2 tablespoons butter. Add 2 tablespoons butter and work with fingertips until streusel is well-blended and moist. Set aside.

TO MAKE THE BREAD:
In medium bowl, stir together flour, baking powder, baking soda, salt and 1/2 teaspoon cardamom.

In large bowl, beat 1/2 cup butter at medium speed until smooth. Add sugar; beat 3 minutes or until light and fluffy. Add egg, mixing until combined.

In glass liquid measuring cup, stir together buttermilk and almond extract. At low speed, add flour mixture alternately with buttermilk, mixing until batter is evenly moistened. Gently stir in cherries. Spoon into pan. Sprinkle streusel over top; press gently into batter.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.

Yield: 2 loaves
From: Silver Celebration in Syracuse, Sandy McClure
Source: Cooking Pleasures magazine, June/July 2000