Sour Cream Cherry Coffee Cake(Mom M Recipe #7)

Today was my grandmother's birthday and she would have been 89. I really should be making the angel food cake with the birthday person's choice of either chocolate or pink whipped cream. It was the birthday cake at almost everyone's birthday party (except mine because I did not like it). But instead I pulled out this recipe for Sour Cream Cherry Coffee Cake. I remember making a recipe like this one but with cherry pie filling and not preserves so I was curious about the 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

1T vanilla

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.

Comments

Sizzlers (Mom M and Papa Recipe #3 )

I am absolutely positive that these will not taste exactly the same even though I am using the recipe written out in my grandmother's hand. They will not taste the same because my Papa did not get the little sizzler steaks from the Publix butcher where he worked after my grandparent's retired to Florida. They will not taste the same because I am not making them on my grandparent's little gas grill. They will not taste the same because I never found out what "lemon juice (?)" means. They will not taste the same because my grandmother did not make them and my grandfather did not grill them. They will not taste the same because I can only hear in my mind, my grandmother saying "Well, these turned out pretty good". And mostly they will not taste the same because I am not eating them at the table with my "Mom and Papa". But I will have the memories. ...

Don't Waffle about your favorite recipe (Down a Sourdough Rabbit Hole #3)

I tried two different waffle recipes, One was using an overnight sponge and one was mixed 1/2 hour before making. The 1st time I made the overnight sponge recipe, I thought thye were really good but the the next few times, they were ok. I saw this quicker recipe without the overnight wait and gave it a try. I think I like the quicker version better. They seem to hold up better if sharing them and if eating over the next few days. This may already be a known idea, but reheating the waffles using the waffle iron the next day makes them turn out like you just made them. I also experimented with some whipped butters. I made a maple with maple syrup, a raspberry with raspberry jam and a lemon with a bit of lemon juice and zest. The raspberry was the biggest hit. Here are the two recipes I tried: Overnight Sponge Waffles And here is the 30 minute version 30 Minute Waffles My opinion is that the overnight ones seems a bit lighter, but the 30 minute ones were tastier and easier....

4th of July Honey Drops (Mom M Recipe #5)

It has been a little hot for baking lately so there has been a little hiatus in trying recipes from the box. I got some great honey from the farmers market a couple of weeks ago and had been wondering what I was going to use it in. Then I saw this recipe in the box for Honey Drops. I don't recall having these before, but the recipe looks well used so they must have been made a time or two. The recipe makes a nice dough that is easy to roll into balls for baking. Though I was not sure that this was the prescribed method since this like many of the recipes listed only ingredients and no directions. But they baked up just right. You have to make the balls on the smaller side since you are putting them together in sandwich fashion. I suppose you could make a giant sandwich cookie, but I prefer the smaller size. Sin...

My Grandmother's Recipe Box

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