Wrap these little cakes as holiday gifts -- they're wonderful treats on a cold winter afternoon.

Everyday Food, December 2005

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Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
2 hrs
Yield:
Makes 6
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Ingredients

For the Batter
For the Streusel

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter and flour six mini loaf pans (each 5 3/4 by 3 inches, with a 2-cup capacity). Make streusel topping: In a bowl, mix streusel ingredients with fingertips until moist clumps form. Place in freezer.

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  • Make cherry-pecan batter: In a medium bowl, whisk 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.

  • 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.

  • 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.

Cook's Notes

Storing: Wrapped in plastic, the loaves will keep 3 to 4 days at room temperature, and up to 3 months in the freezer.

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Reviews (11)

22 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
02/18/2011
Delicious. Easy. Smells awesome while baking. I made these for gifts and everyone commented back on how wonderful these tasted. I left off the struesel topping.
Rating: Unrated
06/12/2009
This recipe is worth buying the mini-loaf pans if you don't already have them.
Rating: Unrated
12/15/2008
I made these last year for Christmas gifts, but they never made it! My family and I ended up eating all of them! We will definitely try again this year, but make extra for us to enjoy. This is a great recipe.
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Rating: Unrated
11/15/2008
I used this recipe to make 6 jumbo muffins instead. They tasted wonderful! I replaced the granulated sugar with splenda, swapped out the sour cream for 1 cup of plain nonfat yogurt, used only 1 cup of dried cherries (the extra half a cup is unnecessary), and used 1/4 cup melted butter and 1/4 cup applesauce in the muffin batter instead of a full 1/2 cup melted butter. I also reduced the streusel topping by half (I did not need all of it for the muffins). Slightly healthier and OH-SO-GOOD!
Rating: Unrated
08/17/2008
I just make these and they taste great, but I thought there was way to much dry fruit (I used cranberries). Also, next time I'll fine chop the pecans for the topping and batter.
Rating: Unrated
08/17/2008
I just make these and they taste great, but I thought there was way to much dry fruit (I used cranberries). Also, next time I'll fine chop the pecans for the topping and batter.
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Rating: Unrated
08/17/2008
I just make these and they taste great, but I thought there was way to much dry fruit (I used cranberries). Also, next time I'll fine chop the pecans for the topping and batter.
Rating: Unrated
07/22/2008
I baked them in cupcake tins, about 18 cupcakes total!!! Just great!!! To get a reacher flavor out of them, warm them up in the electric oven for a few seconds. They even freeze perfect!
Rating: Unrated
04/28/2008
This bread is perfect to give away as gifts. I didn't like the dried cherries though because it ended up being slightly bitter. Take out the cherries and it's an awesome pecan streusel bread. Especially the topping!!!
Rating: Unrated
01/06/2008
I gave this to my close friends over the holidays and they RAVED! I bought mini ceramic loaf pans at Michaels, covered them with wrap, and red
Rating: Unrated
12/03/2007
Would I be able to freeze this loaf? Would I have to omit the streusel topping?
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