1large eggroom temperature (50 grams without a shell)
2TablespoonsAmaretto liqueur*read tips for substitute
2cupscherriespitted and halved (approx 250 grams)
For the glaze (optional):
1 ½cuppowdered sugar
2Tablespoonshot milk or water
1Tablespoonoil
2teaspoonsAmarettomore if you want a stronger flavor, but lower the amount of milk/water
Instructions
Preheat the oven to 350°F (180°C) and place the rack in the lower third of the oven. Grease an 8 ½ x 4 ½ inch (22x12 cm) loaf pan and line it with parchment paper
Whisk flour, baking powder, and salt in a medium bowl.
In a large bowl using an electric mixer on medium-high speed beat butter, cream cheese, and sugar until creamy, about 2-3 minutes.
Add in egg and amaretto, beat for one minute.
Using a rubber spatula or a wooden spoon fold in the dry ingredients until JUST combined. Do not overmix.
Gently fold in cherries.
Pour the batter into the prepared pan and bake for 55-70 minutes, or until a skewer comes clean out of the center. After 40 minutes cover the cake loosely with aluminum foil to prevent the top from getting too dark. Check toothpick test at 50 minutes mark.
Let cool in the pan for 10 minutes, then gently lift the cake out of the pan and transfer to the cooling rack to cool completely.
Sprinkle with powdered sugar before serving or make a glaze.
Glaze:
In a small bowl combine all ingredients until smooth. Add more powdered sugar if you want a thicker glaze. Pour over cooled cake.
Notes
If Amaretto is not your thing, you can substitute it with 2 teaspoons vanilla extract (Don’t worry about the difference in the amount of liquid, it's small and will not affect the texture of the cake).
Keep the cake in a well-sealed container at room temperature for up to 2-3 days, or keep it in the fridge for up to 1 week. The cake freezes well (without the glaze) for up to 2 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.