Maraschino cherries and chopped apples speckle this sweet bread along with a ribbon of cinnamon sugar through the center. There’s a dusting of cinnamon sugar on top too that caramelizes and gets crackly as it bakes.
Almost everything I cook brings up a memory or two. Sleepovers at Grandma’s house meant I could pop maraschino cherries into my mouth at will. She always had a jar of them in her refrigerator door and we never did. I’d frequently sneak away to the fridge where she’d find me with my fingers stuck in her cherry jar. The forbidden fruit.
I’m betting back then they were made with real sugar rather than corn syrup. Le sigh.
If you’ve ever eaten those deep-fried fritters at the bakery that come in all sorts of fruity flavors like apple, cherry and blueberry then you already know what this bread tastes like. Completely moreish. Tender and moist, with tidbits of fruit in every bite, it just about melts in your mouth.
I fully intended to glaze it but when I saw how lovely the cinnamon top baked up I changed my mind. It doesn’t need it but if you want to add one you can whisk 1/2 cup confectioners’ sugar with a little milk and drizzle it on top.
- ⅓ cup white sugar
- 1 teaspoon ground cinnamon
- ⅔ cup white sugar
- ½ cup butter, at room temperature
- 2 eggs
- 1 + ½ teaspoons vanilla extract
- 1 + ½ cups all-purpose flour
- 1 + ¾ teaspoons baking powder
- ½ cup milk
- 1 apple, peeled and chopped
- ½ cup maraschino cherries, drained, blotted with a paper towel and chopped
- Preheat oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan.
- In a small bowl mix the sugar and cinnamon for the filling together.
- In a large bowl cream the sugar and butter together on medium speed 2 - 3 minutes.
- Beat in the eggs, one at a time then beat in the vanilla extract.
- In a separate bowl whisk the flour and baking powder together. Stir it by hand into the butter mixture then stir in the milk.
- Stir in the apples and cherries.
- Spoon a little more than half the batter into the pan and spread it out evenly. (It may look like you don't have enough batter but it will rise as it bakes.) Sprinkle half the cinnamon sugar over it.
- Top with the remaining batter and sprinkle the rest of the cinnamon sugar over it.
- Bake 45 - 55 minutes until a toothpick comes out clean from center. Cool on wire rack 30 minutes then turn out onto a platter and cool completely.
- To serve slice gently with a serrated knife. Store tightly covered in a cool, dry place up to 5 days.
©Copyright 2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved