This bread is a wonderful combination of sweet/tart/crunch. You can use all-purpose flour if you like; I prefer the mix of whole wheat/all-purpose flour.
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 with 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.
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I switched the flour amount and added a splash of kefir. Absolutely delicious!!!
Although the flavor of this is really good, it came out very dry and it barely rose at all. If I try this again, I’ll switch the amounts of each flour and see if that helps.
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Breads
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Breads
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