Cherry Sour Cream Coffee Cake by frick

[BakerAunt]

Cherry Sour Cream Coffeecake
Submitted by frick on August 15, 2009 at 7:43 pm
Source: Diane Mott Davidson (in one of her mysteries).

Note: I added more preserves as well as extra cherries. Also, regarding the method, I see no reason vanilla and zest can’t be added to the butter creamed mixture, stirring the preserves in at the end to avoid obliterating the cherries.

¼ pound unsalted butter
1 cup granulated sugar
2 large eggs
1 cup sour cream (called for fat-free but regular works just fine)
2 cups AP flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 tsp. vanilla extract
1 Tbsp. finely chopped lemon zest
½ cup best quality cherry preserves

Preheat oven to 350. Butter two 8-inch square cake pans.

In a large mixer bowl, beat butter and sugar until well combined. Add eggs one at a time and beat well. Add sour cream and mix thoroughly.

In a separate bowl, mix together 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 20-30 minutes, or until a toothpick inserted in the center comes out clean. Makes 2 cakes.

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