Sour Cream Cherry Coffee Cake
Source:
The Main Corpse by Diane Mott DavidsonMakes 2 (8-inch) cakes
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 cup fat-free sour cream
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp pure vanilla extract
1 tbsp lemon zest -- finely chopped
1/2 cup cherry preserves
Preheat oven to 350F. Butter two 8-inch-square cake pans.
In a large mixer bowl, beat butter with sugar until well combined. Add eggs one at a time and beat well. Add sour cream and mix thoroughly.
In a small bowl, mix together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture. Batter will be stiff. Stir in the vanilla, zest, and cherry preserves. Spread batter in pans.
Bake 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.
