- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 cup unsalted butter, softened
- 1-1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup sour cream
- 1 tsp. vanilla extract
- 3/4 cup black cherry jam (see below)
- Confectioner's sugar
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
Whisk together flour, baking powder, and salt. Set aside.
Beat butter until light and cream. 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 preserves, 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.
Cook cake in pan about 15 minutes. Then, invert onto a wire rack to cool completely. The batter/jam mixture will sink to the bottom of the cake.
Dust with confectioners' sugar before serving.
Black Cherry Jam
5 cups bing cherries, pitted and halved (about 1 pound)
2 cups sugar
1/4 cup water
1/3 cup fresh lemon juice
1-1/2 tsp. fruit pectin
Combine cherries, sugar and water and bring to a boil.
Boil 5 minutes and add lemon juice.
Return to a vigourous boil for 10 minutes.
Add pectin and boil hard one minute.
Remove from heat and let cool completely.
Makes 3 pints.
Cooks Note: Jam should be boiled to 220 degrees.
~Recipe adapted from bakeorbreak