Rasberry Almond Bread

I have an "I don't cook disclaimer." I boiled my first egg at 23. I'm loud and proud about my culinary disability.

But cooking is starting to sneak up on me, the wily thing. I actually like occasionally making something and having it turn out edible. And if it's not only edible, but tasty? You'd think I was the first person to ever turn on her oven and dare sling a pan inside, I am THAT proud.

I made Joy the Baker's Raspberry Almond Bread and nearly died of happiness. Check out her website - even if cooking's not your thing, she's funny. And I love a funny cook.

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 cup sugar

1/2 teaspoon pure almond extract

2 eggs

2 Tablespoons sour cream

1 cup crushed fresh raspberries or strawberries or blueberries

1/3 cup toasted slivered almonds

Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers.

Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.

Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely.

Joy the Baker - Just in case you missed the link the first time I posted it. The English Major in me won't let me copy and paste a recipe without making sure I have properly cited it. I'm not sure what the MLA handbook would have to say about citing in blogs, so work with me here people.

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