CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away.
Over the years 
Home made treats are appreciated by everyone. This coffeecake can be made very quickly and with ingredients that you have in your pantry. Best of all this can be frozen and served later.
1/4 lb. butter
1 cup sugar
2 eggs
1 cup fat-free sour cream
2 cups flour
1 tsp. baking powder
1 tsp baking soda
1/4 tsp. salt
1 tsp. vanilla
1 tablespoon lemon zest
1/2 cup cherry preserves
Preheat oven to 350 degrees. Butter two 8 inch square cake pans. In a large mixer bowl, beat butter with sugar until well blended. Add eggs, one at a time and beat well. Add sour cream and mix thoroughly. In a small bowl, mix together 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 cherry preserves. Spread batter in pans. Bake 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.
