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