I do some strolling myself during the days, too. I often go up to the library to check out a book or two, and pass one of the neighborhood markets on the way home. A few days ago, I stopped by on my way home from the library, and I saw a beautifully unexpected sight; sour cherries! They are well past their prime; they usually show up for about two weeks in June or July. I have read about them in several blogs this summer, and have been intrigued by descriptions of this incredibly tart fruit and how if I see some, I must buy them! I grabbed two very full quart baskets and came home with my bounty.
Cherry Almond Bread
1 cup wheat flour
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon almond extract
1 Tablespoon orange cognac
zest of one lemon or orange
2 tablespoons sour cream
1 tablespoon buttermilk (or sour cream)
1 cup pitted sour (tart) cherries
1/2-3/4 cup sliced almonds
Sift together the first eight ingredients in a small bowl. Take two tablespoons of this dry mixture and toss with the cherries and almonds.
Cream the butter and sugars in a medium bowl with hand mixer. Beat in the eggs, one at the time. Mix in the extract, cognac and zest. Mix in the dry ingredients alternately wiht the buttermilk and sour cream.
Using a spatula, fold in the cherries and almonds.
Bake for 1 hour at 350°. Allow to cool for 10 minutes in the pan, and then allow to cool completely on a cooling rack.