Sour Cream Cherry Coffee Cake |
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Ingredients1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 cup fat-free sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon finely chopped lemon zest
1/2 cup best quality cherry preserves
1 cup granulated sugar
2 large eggs
1 cup fat-free sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon finely chopped lemon zest
1/2 cup best quality cherry preserves
ProceduresPreheat oven to 350 degrees 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 the flour, baking powder, baking soda and salt. Add dry ingredients to the butter mixture. Batter will be stiff.
Stir in vanilla, zest and cherry preserves. Spread batter in pans. Bake 20 to 30 minutes or until wooden pick inserted in the center comes out clean.
Makes 2 cakes.
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 the flour, baking powder, baking soda and salt. Add dry ingredients to the butter mixture. Batter will be stiff.
Stir in vanilla, zest and cherry preserves. Spread batter in pans. Bake 20 to 30 minutes or until wooden pick inserted in the center comes out clean.
Makes 2 cakes.
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