Dried Cherry Coffee Cake

This was okay, but I think next time I won't use dried fruit. Fresh or canned fruit would be way better. Maybe this weekend I'll work on a rhubarb coffee cake, even though my rhubarb is the green kind and not the red kind.

Dried Cherry Coffee Cake

2 cups brown sugar
1 cup dried cherries, chopped
2 tsp cinnamon

Batter:
1/2 cup butter, soft
1 cup granulated sugar
2 eggs
2 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups sour cream

In a small bowl, combine the brown sugar, cherries, and cinnamon; set aside. In a large bowl, beat the butter and sugar until crumbly. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, and salt. Add the flour mixture and sour cream to the butter mixture, beating just until combined.

Spread half the batter evenly into a sprayed 13x9" baking pan. Sprinkle with half of the reserved sugar and cherry mixture. Repeat layers; cut through batter with a knife to swirl.

Bake at 350 degrees F for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes on a wire rack. Cut and serve.