This cherry almond loaf cake is made with dry pudding mix for an ultra moist, vanilla and almond flavored loaf cake. Sliced maraschino cherries and slivered almonds round out this crowd-pleasing dessert.
I have no idea what to call this. Except maybe “delicious”.
This cherry almond loaf cake is moister than just a bread, even though it’s very loosely based on a banana bread recipe. It’s in loaf form and there’s no butter so it wasn’t traditionally sponge cake-like (although the texture would have you fooled). My dad thought it was pineapple upside-down cake (which he’s a big fan of)…the only thing being there’s no pineapple. On Sunday it was referred to it as “that thing you made yesterday”, and on Monday it turned into “that thing you made over the weekend”.
Whatever it is, it’s three days old and it’s still ultra moist. There’s just a tiny slice left, but I bet you a cappuccino it won’t be dried out tomorrow. That is, if it sticks around long enough to see tomorrow in the first place.
So where does all this moistness come from? My new favorite ingredient to bake with – instant pudding mix – and a 7-oz container of Greek yogurt. I used a 1.85-oz box of instant vanilla pudding mix in this cherry almond loaf cake, and that, combined with the Greek yogurt, instantly transforms a baked good that looks like a bread into a moist, spongy cake.
You don’t exactly need the maraschino cherries, but if you’re as big a fan as I am of those bright red suckers, you’re going to love them in this loaf. They sometimes sink down in the loaf as it bakes, so I’d suggest cutting them in half or into quarters before folding into the batter.
- 1 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1.85-oz. pkg dry instant vanilla pudding mix
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 7 oz container Greek yogurt, plain or vanilla
- 1/2 cup vegetable or canola oil
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 15 maraschino cherries, patted dry and halved
- Slivered almonds, for topping
- Preheat oven to 350°F. Grease a 9" loaf pan with cooking spray and set aside.
- In a bowl, whisk together flour, sugar, pudding mix, baking soda, and salt.
- In a separate bowl, beat eggs and add yogurt, canola oil, vanilla extract, and almond extract. Whisk until well combined and creamy.
- Pour wet ingredients into dry, and stir until combined and smooth.
- Drain cherries and blot with paper towel to soak up excess juice (to prevent color bleeding). Fold cherries into batter, taking care not to overmix.
- Add batter to prepared loaf pan evenly, smoothing top with a spatula.
- Scatter slivered almonds over top, lightly pressing them to the surface.
- Bake 38-40 minutes, or until a tester inserted into the highest point of the cake comes out clean. Let cherry almond loaf cake cool in the pan for a few minutes, then turn out onto wire rack to cool completely.
Recipe very loosely adapted from Taste of Home