CHEF JEFF — ONE BYTE AT A TIME: Sour Cream Cherry Coffeecake

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Best-selling crime fiction writer Diane Mott Davidson will have a new cookbook out this spring, “Fatally Flaky,” which has recipes to die for, including the following.

Sour Cream Cherry Coffeecake

¼ pound unsalted butter

1 cup sugar

2 large eggs

1 cup fat-free sour cream

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon vanilla

1 tablespoon finely chopped lemon zest

½ cup cherry preserves

Preheat oven to 350 degrees. Butter 2 8-inch square cake pans. In large mixer bowl, beat butter with sugar until well combined. Add eggs one at a time. Beat well. Add sour cream. Mix thoroughly. In small bowl, mix together flour, baking powder, baking soda and salt. Add dry ingredients to butter mixture. Blend in vanilla and lemon zest thoroughly. Stir in cherry preserves, so batter is streaky, not pink. Spread batter in pans. Bake 20 to 30 minutes (15 to 20 minutes for muffins).

Yield: 2 cakes or 24 muffins.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, sour cream cherry coffeecake, features, food, recipes, coffeecakes