Sour Cream Cherry Coffee Cake

READY IN: 50mins
Recipe by beakerwill

Found this one in one of Ms. Davidson's excellent books.. Most tasty :o)

Top Review by Denise Nachtigal

This was really good! I made it as written, with the only change being that I didn't add any lemon zest (didn't have any). Also, I had to bump up the cooking time by about 10 minutes but that could be due to having and old oven and trying to cook 2 things at the same time just confuses it I guess. :) Thanks for posting this recipe. My family ate up one of the pans yesterday, and it was nice to have the second one handy this morning for a fast breakfast. I'll definately be making this one agian.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 fareheight.
  2. Butter 2 8-inch cake pans (square or round, either works),and set aside.
  3. In a large bowl ( mixing bowl, if you have one ), cream butter and sugar together until well mixed. Add eggs one at a time,beating well.Add sour cream, and mix well.
  4. In a small bowl, mix the flour,baking powder,baking soda,and salt together.
  5. Add the dry ingredients to the butter mix, and mix well.the batter will be stiff.
  6. Stir in the vanilla, lemon zest, and cherry preserves.
  7. Spread batter evenly in the pans, and place in oven.
  8. Bake 20-30 mins, or until a toothpick comes stuck into the center comes out clean.
  9. When cooled, a confectioners sugar & lemon juice icing goes very well. Enjoy.

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