Chaos Cake Cherry Soda Loaf
A delightful twist on traditional recipes that merges the nostalgic flavors of cherry soda with a comforting loaf texture, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can use gluten-free flour as a substitute
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.75 cup unsalted butter, softened Can be substituted with plant-based options for dairy-free
- 1 cup granulated sugar
- 2 large eggs Can be substituted with flaxseed meal mixed with water for a vegan option
- 1 teaspoon vanilla extract
- 0.5 cup cherry soda Free to experiment with other fruit-flavored sodas
- 0.5 cup sour cream Can be substituted with dairy-free yogurt
- 2 tablespoons unsalted butter, melted
- 0.5 cup chopped maraschino cherries, drained and patted dry Or use fresh cherries
Topping
- 1 cup crushed vanilla sandwich cookies
- 0.5 cup powdered sugar For the glaze
- 2-3 teaspoons cherry soda For the glaze
Instructions
Preparation
- Gather all ingredients, ensuring everything is at room temperature for optimal mixing.
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan and optionally line with parchment paper.
Mixing and Baking
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a larger bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- Gradually add half of the dry ingredients, then the cherry soda and sour cream, and finish with the remaining dry ingredients, mixing gently.
- Fold in the chopped maraschino cherries.
- Combine the crushed cookies with the melted butter.
- Pour half the batter into the loaf pan, sprinkle with half of the cookie mixture, then add the rest of the batter and top with the remaining cookies.
- Bake for 45 to 55 minutes, or until a toothpick comes out clean. If the top browns too quickly, tent with aluminum foil.
Cooling and Glazing
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack.
- Whisk together the powdered sugar and cherry soda for the glaze and drizzle it over the cooled loaf.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This loaf can also be frozen for up to three months.