Sour Cream Cherry Coffee Cake
Yield
2 cakesPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter, unsalted
|
|
| 1 | cup |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 1 | cup |
sour cream, non-fat
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
lemon zest
finely |
|
| ½ | cup |
cherry preserves
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter, unsalted
|
|
| 237 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 237 | ml |
sour cream, non-fat
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
lemon zest
finely |
|
| 118 | ml |
cherry preserves
|
* |
Directions
Preheat oven to 350'F.
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. Makes 2 cakes.
