Search
by Ingredient

Sour Cream Cherry Coffee Cake

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Nish

YIELD

2 cakes

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

½ 118
1 237
CUP ML SUGAR
granulated
2 2
LARGE LARGE EGGS
1 237
2 473
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
1 5
TEASPOON ML VANILLA EXTRACT
1 15
TABLESPOON ML LEMON ZEST
finely
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 745 40% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 190mg 63%
Sodium 349mg 15%
Total Carbohydrate 34g 34%
Dietary Fiber 2g 7%
Sugars g
Protein 23g
Vitamin A 21% Vitamin C 4%
Calcium 12% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe