• 6servings
  • 55minutes
  • 962calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1/2 cup packed light brown sugar

  3. 1/2 cup coarsely chopped pecans

  4. 4 tablespoons cold unsalted butter , cut in small pieces

  5. 1/2 cup unsalted butter , melted

  6. 2 1/2 cups all-purpose flour

  7. 1 1/2 teaspoons baking powder

  8. 3/4 teaspoon salt

  9. 1/2 teaspoon baking soda

  10. 1 1/2 cups granulated sugar

  11. 1 cup low-fat sour cream

  12. 2 large eggs

  13. 1/2 teaspoon vanilla extract

  14. 1 1/2 cups dried cherries

  15. 1 cup coarsely chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F Butter and flour six mini loaf pans (each 5 3/4 by 3 inches). Make streussel topping: in a bowl, mix streusel ingredients with fingertips until most clumps form. Place in freezer.

  2. Make cherry-pecan batter: In a medium bowl, mix 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.

  3. 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.

  4. 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.


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