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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 & 1/2 cups granulated sugar
2 large eggs, at room temperature
1 cup sour cream
1 teaspoon vanilla extract
3/4 cup black cherry jam
confectioners' sugar
Instructions
Preheat oven to 350. Grease and flour a 10-inch Bundt pan.
Whisk together flour, baking powder, and salt. Set aside.
Beat butter until light and creamy. Add sugar and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in sour cream and vanilla, beating until smooth. Gradually add flour mixture, mixing just until blended.
Transfer 1/2 cup of batter to a small bowl. Stir in jam, mixing well. Set aside.
Pour remaining batter into prepared pan and smooth top. Make a 1-inch trough in the center of the batter all the way around the pan. Spoon batter/jam mixture into trough, spreading evenly.
Bake for 1 hour, or until a pick inserted into the center comes out clean and the cake begins pulling away from the edges of the pan.
Cool cake in pan for about 15 minutes. Then, invert onto a wire rack to cool completely.
Dust with confectioners' sugar before serving.
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Black Cherry Sour Cream Coffee Cake
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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 & 1/2 cups granulated sugar
2 large eggs, at room temperature
1 cup sour cream
1 teaspoon vanilla extract
3/4 cup black cherry jam
confectioners' sugar
Instructions
Preheat oven to 350. Grease and flour a 10-inch Bundt pan.
Whisk together flour, baking powder, and salt. Set aside.
Beat butter until light and creamy. Add sugar and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in sour cream and vanilla, beating until smooth. Gradually add flour mixture, mixing just until blended.
Transfer 1/2 cup of batter to a small bowl. Stir in jam, mixing well. Set aside.
Pour remaining batter into prepared pan and smooth top. Make a 1-inch trough in the center of the batter all the way around the pan. Spoon batter/jam mixture into trough, spreading evenly.
Bake for 1 hour, or until a pick inserted into the center comes out clean and the cake begins pulling away from the edges of the pan.
Cool cake in pan for about 15 minutes. Then, invert onto a wire rack to cool completely.
Dust with confectioners' sugar before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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