Sour cherries are one of my favorite fruits to bake with as the sweet tartness of their flavor is what I call a “true” cherry taste – especially in a pie. I always keep a bag of frozen sour cherries so I can have that wonderful flavor any time of the year.
This time of year, in the winter, I kind of live on apples, pears and oranges for my fruit snacks. I have been missing the taste of summer berries and got out my frozen cherries to decide what to make. This recipe is a real treat – light, fruity, delicious and will delight all your guests ( even those that don’t have to avoid Gluten) with its unique flavor. It is very easy to make – no mixer needed.
You do want to defrost the 1 1/4 cups frozen sour cherries ( pits removed) a couple of hours before and set them in a strainer to let the juice drain off.
1 1/4 cup frozen Sour Cherries ( pitted, thawed, drained, gently dabbed dry with paper towel and sprinkled with 1 tablespoon of the flour blend just before stirring into batter). If you are lucky enough to have fresh Sour Cherries, than you just need to pit them.
1/2 cup chopped Pecans or Walnuts
Heat oven to 350 degrees and oil loaf pan or small Bundt pan.
In a cup, mix the milk with the lemon juice and set aside for a few minutes.
In medium bowl whisk together the oil, sugar, eggs, vanilla and almond extract.
In a small bowl mix the flour and baking powder together well.
Mix the flour in stages into the egg mixture, alternating with the milk. Mix well after each addition. Stir in the nuts. Fold in the cherries and pour into baking pan. Mixture will be a little loose.
Bake until center springs back when pressed gently and top is golden brown- about 35-50 minutes, depending on your oven and baking pan.
This recipe comes out quite nice in a loaf shape as well!
Turn out onto rack and cool before slicing.
Enjoy with powdered sugar or freshly whipped cream.