• Preparation Time 10 minutes
  • Baking Time 75 minutes
  • Makes 16 servings
  • Freezing Excellent

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Ingredients

  • 2 pkgs Robin Hood® Cinnamon Swirl Quick Bread Mix
  • 1 cup chopped almonds
  • 1 cup unflavoured yogurt or sour cream
  • ½ cup water
  • 1/3 cup Crisco® Vegetable or Canola Oil
  • 4 eggs
  • 3 cups pitted cherries, coarsely chopped
  • 1 cup white chocolate chips

Serving Size: 16 servings

Directions

Serving Size: 16 servings

  • Preheat oven to 350°F (180°C). Grease a 10” (25 cm) tube pan.
  • Combine both small packets of cinnamon swirl mix from the Quick Bread packages in small bowl. Mix in chopped almonds. Set aside.
  • Toss ¼ cup (50 mL) Quick Bread Mix with cherries.
  • Place both packages of Quick Bread Mix, yogurt, water, oil and eggs in a large mixing bowl. Using a hand held whisk or wooden spoon, beat until batter is combined. Stir in cherries.
  • Spread about 3 cups (750 mL) batter into prepared pan. Sprinkle with white chocolate chips. Set aside ½ cup (125 mL) cinnamon swirl mixture and sprinkle with remaining swirl mixture. Top with remaining batter and sprinkle with remaining swirl mixture.
  • Bake in preheated oven 70 to 75 minute or until toothpick inserted in center of cake comes out clean. Cool in pan on wire cooling rack for at least 30 minutes.

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