# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (240 g)
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened (115 g)
06 - 1 cup granulated sugar (200 g)
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon almond extract
10 - 1/2 cup whole milk or buttermilk (120 ml)
→ Add-ins
11 - 1 cup fresh or frozen pitted cherries, halved (150 g)
12 - 1/2 cup sliced or slivered almonds (60 g)
13 - 2 tablespoons all-purpose flour (for tossing cherries)
→ Topping (optional)
14 - 2 tablespoons sliced almonds
15 - 1 tablespoon coarse sugar
# How To Make It:
01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Toss cherries with 2 tablespoons flour to prevent sinking; set aside.
04 - Using a mixer, beat butter and sugar until light and fluffy, about 2 to 3 minutes.
05 - Beat in eggs one at a time, then mix in vanilla and almond extracts.
06 - Add dry ingredients to wet mixture in two parts, alternating with milk, mixing until just combined without overmixing.
07 - Gently fold floured cherries and sliced almonds into the batter using a spatula.
08 - Pour batter into prepared pan; sprinkle with optional sliced almonds and coarse sugar.
09 - Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
10 - Let cool in pan for 10 minutes before transferring to a wire rack to cool completely; slice before serving.
