This is borrowed from Everyday Food and I pretty much made them just for the heck of it. They’re lovely, but quite dense, so I think that next time I might try baking them in round cake pans and serving them in wedges.
Cherry Pecan Streusel Loaves
1/3 c. EACH flour AND brown sugar
1/2 c. chopped pecans
3 T. cold butter
Use a pastry cutter to combine all in a small bowl and then put the streusel in the freezer until you’re ready to use it.
2 1/2 c. flour
1 1/2 t. baking powder
1/2 t. EACH salt AND baking soda
1/2 c. butter, melted AND 1 1/2 c. sugar
1 c. sour cream AND 2 eggs AND 1 t. vanilla
1 1/2 c. dried cherries, chopped if they’re big (cranberries would work, but tart is better)
1 c. chopped pecans
Preheat the oven to 350 and grease 6 mini-loaf pans (2 cup capacity, 5 3/4 x 3). In a small bowl, whisk together the flour, baking powder, salt and baking soda and set aside.
In a large bowl (or your electric mixer), whisk together the melted butter and sugar and then whisk in the sour cream, eggs and vanilla. Mix in the flour mixture until all is moistened and then fold in the cherries and pecans.
Divide the batter evenly among the 6 prepared pans (I actually weighed them), and make sure the batter is pushed to the corners – then place them all onto a large baking sheet. Bake for 15 minutes, then remove them from the oven and quickly and evenly sprinkle the streusel over the tops of all, and try to pat the streusel into the batter a bit. Return to the oven for another 20 to 20 minutes, using a toothpick in the middle to test them.
Allow the loaves to cool in their pans for 10 minutes before turning them out onto a rack, streusel side up, to cool. Enjoy straight away or wrap well and freeze for a treat later on.
- Category: Loaves, Cherry, Pecan