Black Cherry Sour Cream Coffee Cake

Step 1

Preheat oven to 350°. Grease and flour a 10-inch Bundt pan.

Step 2

Whisk together flour, baking powder, and salt. Set aside.

Step 3

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.

Step 4

Transfer 1/2 cup of batter to a small bowl. Stir in jam, mixing well. Set aside.

Step 5

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.

Step 6

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.

Step 7

Cool cake in pan for about 15 minutes. Then, invert onto a wire rack to cool completely.

Step 8

Dust with confectioners' sugar before serving.