Tuesday, March 31, 2015
Sour Cream Cherry Coffee Cake
1 stick unsalted butter
1 cup sugar
2 large eggs
1 cup fat free sour cream
2 cups flour High Altitude ass 2T
1t baking soda
1t baking bpowder
1T lemon zest
1/4 t salt
1/2 best quality cherry preserves
Preheat oven to 350. Butter two 8" square pans. In large bowl, beat butter with sugar until well combined. Add eggs one at a time, beat well. Add sour cream and mix well. In small bowl, mix flour, powder, soda and salt. Add dry ingredients to the butter mixture. Batter will be stiff. Stir in vanilla, zest and cherry preserves. Spread in pans. Bake 20-30 mins.
Though the recipe calls for baking in two square pans, I am not sure why and the recipe never mentioned how to put the two together. Maybe one was to eat at home and the other to give away. I ended up using a tube pan and baked as a coffee cake for some amount of time. I wasn't sure of the time baked this way so I just tested it for doneness.
I also did not use fat free sour cream and I really can't imagine my grandmother choosing that either. I used the full fat variety. I also was not sure how much to stir in the pereserves and ended up just incorporated pretty fully into the batter. The cake is very moist and tasty. It does not have a strong cherry flavor and the recipe just calls for 1/2 cherry preserves and I am not sure 1/2 of what. I ended up using about 1/2 cup and think if more were added, the batter might have been too wet. I also do like the fact the high altitude adjustment was included in this recipe that my grandmother wrote down, because I guess you just never know.
This recipe seems to be credited to D.M.D. - but I don't know who that is.