Sour cream cherry coffee cake

2 Cakes

Ingredients

Quantity Ingredient
½ cup Unsalted butter
1 cup Granulated sugar
2 larges Eggs
1 cup Fat-free sour cream
2 cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
1 teaspoon Pure vanilla extract
1 tablespoon Lemon zest; finely chopped
½ cup 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.

Source: "The Main Corpse", a culinary mystery, by Diane Mott Davidson

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