Ingredients

• 2 cups all-purpose flour (10 oz, 285 g)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar (7 1/4 oz, 205 g)
• 1/2 tsp pure almond extract
• 2 eggs
• 2 TBSP sour cream (1 1/2 oz, 40 g)
• 1 cup fresh or frozen black cherries, pitted and halved

Directions

1. Preheat oven to 325°F. Spray or grease a 9×5-inch loaf pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, using an electric mixer, cream the butter, sugar, and almond extract until light and fluffy, about 5 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. The batter will be very thick.

4. Spoon a thin layer of the batter into the bottom of the prepared pan. Press cherry halves into the batter. Continue doing this (batter, cherries, batter, cherries, batter) so that there is a total of 7 layers.

5. Bake in the center of the oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely. The center may sink slightly, but don’t worry. The bread still tastes excellent.

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