Cherry Berry Streusel Loaf Recipes

CHERRY-BERRY STREUSEL LOAF

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.

CHEERY CHERRY LOAF

Steps:

• Drain red cherries, reserving liquid; add water, if needed, to liquid to equal 1/3 cup. Cut up cherries; set cherries and liquid aside. , In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk, butter and cherry liquid; stir into dry ingredients just until combined. Fold in the red and green cherries, pecans and orange zest. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.

CHERRY-BERRY STREUSEL BARS

Steps:

• Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix cookie mix, melted butter and egg until thick dough forms. Press dough evenly in pan.
• Spread preserves over cookie dough layer. Sprinkle granola evenly over preserves.
• Bake 30 to 35 minutes or just until cookie layer is set. Cool completely, about 1 hour.
• Cut into 4 rows by 3 rows to make 12 bars, or 4 rows by 4 rows to make 16 bars. Gently remove bars from pan; place on cooling rack or serving platter.
• In small bowl, stir together powdered sugar and whipping cream until thin icing forms. Pour icing into small resealable food-storage plastic bag; seal bag. Cut off 1 bottom corner of bag; drizzle icing over bars. Top each with a few fresh berries. Let icing set before serving. If not serving immediately, cover tightly and store in refrigerator until serving time.

BLUEBERRY STREUSEL LOAF CAKE

Steps:

• Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.
• Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.
• Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.
• Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.
• Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.
• Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.
• Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it's browning too quickly.
• Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.

DRIED CHERRY OR CRANBERRY LOAF

Steps:

• Place cherries (or cranberries) in a container with a very tight fitting lid.
• Pour liqueur and hot water over the cherries, seal the lid tightly, and shake to coat cherries well with the liquid.
• Set aside 3 hours or overnight so cherries will absorb the liquid.
• Preheat oven to 350 F (or 325 F for a pan with a black surface).
• Grease a loaf pan and lightly dust with plain dry breadcrumbs, shaking out excess.
• Sift together the flour, baking powder, and the salt.
• In another bowl, cream the butter and the cream cheese until smooth.
• Add the sugars, and the finely grated lemon zest and beat until well combined and pale yellow.
• Beat in eggs, one at a time.
• Add the flour mixture, beating on low speed, just until the flour is combined.
• Stir in the cherries and any liquid still in the soaking container.
• Pour batter into the pan and smooth top with a rubber spatula.
• Bake in the center of the oven for 45-60 minutes- or until a toothpick insterted in the center tests clean, checking as early as 40 minutes into the baking time- if it is getting too brown, cover loosely with foil and continue baking until the toothpick tests done.
• Expect the top of the loaf to crack.
• Let cool in the pan 15 minutes, then remove from pan and set onto a wire rack to cool completely.
• Wrap in plastic and let set overnight before slicing.
• For extra decadence, drizzle a little more liqueur over the crack before wrapping in plastic- don't pour too much or you'll soak the bread.

MINI CHERRY-PECAN STREUSEL LOAVES

Steps:

• Preheat oven to 350 degrees. Butter and flour six mini loaf pans (each 5 3/4 by 3 inches, with a 2-cup capacity). Make streusel topping: In a bowl, mix streusel ingredients with fingertips until moist clumps form. Place in freezer.
• Make cherry-pecan batter: In a medium bowl, whisk flour, baking powder, salt, and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs, and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
• Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven, and quickly sprinkle loaves with streusel topping.
• Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.

CHERRY LOAF CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line with baking parchment. Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, followed by the vanilla and almond extract (if using).
• Toss the cherries with 2 tbsp of the flour in a bowl. Tip the rest of the flour, the ground almonds, baking powder and a pinch of salt into the bowl with the sugar and eggs, and mix until just combined. Fold in the cherries and any remaining flour in the bowl. Spoon into the prepared tin and smooth over the top.
• Bake for 50-55 mins, or until a skewer inserted in the middle comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Serve as it is, or mix the icing sugar with the extract and enough milk to make a thick but pourable consistency. Drizzle over the loaf cake, and scatter over the flaked almonds to serve.

CHERRY LOAF

Steps:

• In a bowl, beat butter and sugar until creamy. Add the egg, almond extract and vanilla while beating. Add cherries and the juices. Beat to combine everything.
• Put flour in a small bowl. Add baking powder and salt. Add to the mixture of cherries. Stir just enough to wet the dry ingredients. Pour the dough in a greased loaf pan. Cook in the oven at 350 F for about 45 minutes or until a toothpick inserted in it comes out dry. Cut in 8 slices.

CHERRY-BERRY STREUSEL PIE

Steps:

• Preheat oven to 400 degrees.
• FILLING: Combine sugar, cornstarch and salt in a mixing bowl.
• Drain cherries, pouring 1/4 cup of the juice into a small bowl or measuring cup. Set the cherries aside. Add almond extract and vanilla to the juice in the cup.
• Add the liquid to the dry ingredients in the mixing bowl and mix well. Add the butter and use the back of a fork to smoosh it up into smaller pieces that will spread themselves around the mixture.
• Stir in the cherries and let the mixture stand for 15 minutes. While it's sitting there, taunting you, make the streusel:.
• STREUSEL: Combine all dry ingredients in a bowl, then add the butter and vanilla. Cut the butter into the dry ingredients with a pastry blender or two knives until mixture looks crumbly - like a bowl of gravel. (Bad analogy. Sorry.) Set the streusel aside. *Note to self: Next time, make the streusel with cold butter and the food processor, do it ahead of time, and store it in the refrigerator. That way, you can stand around and watch the cherries in that bowl and won't miss out on any of the action.*.
• Back to the FILLING: Stir the blueberry pie filling into the cherries.
• Pour filling into pie crust and sprinkle the streusel as evenly as possible over the top. Bake for 50 to 55 minutes.
• Note: if you decide to go make it without the pie crust, less baking time is required. It will be done when it's bubbly and the streusel is browned - 40-45 minutes.