I am always so excited when summer comes around and fresh fruits abound at the farmer's market. Somehow, we never seem to use them up and wind up throwing fruit away. I came up with this bread in order to use up leftover bing cherries and blueberries. The streusel topping is filled with walnuts giving this bread a nice crunch. If you choose to drizzle the top with icing, be sure to include a few drops of almond extract which compliments the berries nicely.
1Preheat oven to 350 degrees. Place oven rack in center position. Spray a standard size loaf pan with a good baking spray or grease and flour.
2With clean fingers, mix together the streusel topping and set aside.
In a medium bowl, beat together the first six cake batter ingredients in order given.
Sift together the next four dry ingredients. Stir with widen spoon into batter. Fold the fruit into the thick cake batter and spoon into the loaf pan. Batter will be quite thick.
3Sprinkle the streusel topping onto the top of cake batter. Gently press down on the streusel to ensure sticking to cake around edges of the pan. Bake for 1 hour or until toothpick tests done. Cool for 10 minutes on a rack in the pan. Gently remove loaf from the pan USING CAUTION AS THE BERRY JUICES ARE VERY HOT! I use heatproof silicon mitts. Cool loaf for one hour, then glaze and allow to dry.
4Prepare the glaze. Add all ingredients to small bowl and stir until glaze reaches drizzling consistency. A few more groups of milk may be added if too thick. Using a soon, drizzle glaze over cake.
Allow to cool. Cover loosely and store at room temperature or in refrigerator.