---------- Recipe via Meal-Master (tm) v8.05

     Title: Sour Cream Cherry Coffee Cake
Categories: Brunch, Cheesecakes, Fruits
     Yield: 2 Cakes

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
   1/4 lb Unsalted butter
     1 c  Granulated sugar
     2 lg Eggs
     1 c  Fat-free sour cream
     2 c  All-purpose flour
     1 ts Baking powder
     1 ts Baking soda
   1/4 ts Salt
     1 ts Pure vanilla extract
     1 tb Lemon zest; chop fine
   1/2 c  Best quality cherry preserve

 Preheat oven to 350°. Butter two 8" square cake pans. In a large mixer
 bowl, beat butter with sugar until well combined. Add eggs 1 at a time and
 beat well. Add sour cream and mix thoroughly. In a small bowl, mix together
 the flour, baking powder, baking soda and salt. Add the dry ingredients to
 the butter mixture. Batter will be stiff. Stir in the vanilla, zest and
 preserves. Spread batter in pans. Bake 20-30 minutes or until an inserted
 toothpick comes out clean.

 Source: The Main Corpse, by Diane Mott Davidson.

 MM Waldine Van Geffen [email protected].

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