Sour Cream Cherry Coffee Cake

1/4 cup (1 stick) unsalted butter

1 cup sugar

2 large eggs

1 cup fat-free sour cream

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 tsp. pure vanilla extract

1 tbs. finely chopped lemon zest

1/2 cup best quality cherry preserves

Preheat oven to 350 degrees.

Butter two 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 the flour, baking powder, baking soda and salt. Add dry ingredients to the butter mixture. Batter will be stiff. Stir in vanilla, zest and cherry preserves. Spread batter in pans.

Bake 20 to 30 minutes or until toothpicks inserted in the center comes out clean.

Makes 2 cakes.