Lemon Sour Cherry Coffeecake

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Perfect for brunch. Dried cranberries could be substituted for the cherries.

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Steps

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Preheat oven to 325f lightly oil a 12-cup bundt pan.

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Place dried cherries in a medium bowl and cover with hot tap water.

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Let soak and plump for 10 minutes , then drain.

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Sift flour , baking powder , baking soda and salt into a medium bowl.

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In large bowl combine butter , sugar and lemon zest with electric mixer.

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Mix until smooth and pale in color , about 5 minutes.

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Add eggs , one at a time , fully incorporating each egg into batter.

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Add the lemon juice.

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Mix well.

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Alternately add small amounts of the flour mixture and the yogurt to the batter , mixing with a wooden spoon just until all dry ingredients are incorporated into the batter.

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Gently fold the cherries into the batter , taking care not to over mix.

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Pour batter into the prepared bundt pan , filling two thirds of the pan.

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Bake on center rack of oven for 1 hour , or until the top is golden brown and center of cake is done.

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Let cool in the pan on a wire rack for at least 20 minutes.

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Loosen the sides of the cake with a s.

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Ingredients

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dried tart cherries, all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, lemon zest, eggs, fresh lemon juice, plain yogurt, powdered sugar