1/2 pound (2 sticks) unsalted butter, at room temperature, plus additional for the pan
1 1/2 Cups granulated sugar
2 large eggs, at room temperature
1 Cup sour cream
1 teaspoon vanilla extract
3/4 Cup Stonewall Kitchen Black Cherry Jam
1 tablespoon confectioners’ sugar
Preheat oven to 350 degree F. Butter and flour a 10-inch Bundt pan.
Sift together the flour, baking powder, and salt in a medium bowl.
Using an electric mixer on high speed beat the butter in a large mixing bowl until light and creamy. Add the sugar and beat until fluffy. Beat in the eggs, one at a time making sure the egg is incorporated before adding the second one.
Add the sour cream and the vanilla and beat until the mixture is smooth. Turn the mixer on low and add the flour mixture, and mix until just incorporated.
Transfer 1/2 cup of the batter to a small mixing bowl and set aside. Pour the remaining batter into the prepared Bundt pan and smooth the top. Make a 1-inch trough in the center of the batter all the way around the pan. Add 3/4 cup of the Stonewall Kitchen Black Cherry Jam to the reserved 1/2 cup batter and mix well. Spoon the black cherry batter evenly into the trough.
Bake for 1 hour or until the cake begins to pull away from the edges of the pan and a skewer inserted into the center of the cake comes out clean.
Cool the cake 15 minutes, then invert and remove the cake onto a wire rack. Cool the cake completely.
Dust the top of the coffee cake with confectioner’s sugar after plating on a serving dish.