Sour Cream Cherry
Coffee Cake
¼ pound (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 cup fat-free sour cream
2 cups all-purpose flour (High altitude: add 2 tablespoons)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon finely chopped lemon zest
½ cup best quality cherry preserves
Preheat oven to 350°. Butter 2 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
