Cherry and Sour Cream Coffeecake or Cupcake.

Fluffy and moist....delicioussss. 
Everyone at home loved it. I need to bake one more...

Preheat oven to 350F. Grease and flour a 8 to 10-inch  tube cake pan.

2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup sour cream or plain yogurt
2 eggs
1 tablespoon vanilla extract
3/4 cup extra virgin olive oil
1/2 cup cherry preserves
 Powdered sugar to dust the cake.

Stir the dry ingredients in a bowl.  
In a separate bowl beat the eggs and sugar on medium speed until a little  light and fluffy.
Add sour cream, oil and vanilla extract and continue to beat.
Slowly add the flour mixture and beat on lower speed until smooth and if necessary scraping the sides of the bowl.

Pour half the batter into prepared pan.
With a teaspoon gently spread the cherry preserves on top of batter.
Pour in the remaining batter on top.
Bake until golden or toothpick inserted in cake comes out clean. About 45 minutes.
Let cool briefly in the pan, turn it into serving plate and dust with powdered sugar.

For 12 cupcakes;
Line muffin pans with cake cups. Fill each cup with a little batter, a little preserve and more batter. Total 3/4 full.  Bake 20-25 minutes. Dust with powdered sugar.    Enjoy.