Raspberry Ripple Coffee Cake

3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup lightly salted butter
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 1/2 cups granulated sugar
3 eggs
1 cup sour cream
Zest of 1 lemon, finely grated
2/3 cup seedless raspberry preserves
1 tablespoon raspberry vinegar

Preheat oven to 375 degrees F. Grease a Bundt pan.

Sift flour, baking powder and baking soda together and set aside.

With electric mixer, cream butter, vanilla extract and lemon juice until light and fluffy. Add sugar slowly, beating at high speed for 3 minutes.

Add eggs, one at a time, beating until batter is smooth after each addition. Beat for 2 minutes at high speed after addition of last egg. On lowest speed, alternate 3 additions of dry ingredients with 2 additions of sour cream, beating just until smooth after each addition.

In small bowl, combine lemon zest, preserves and vinegar.

Spread thin layer of batter in bottom of Bundt pan. Spread with thin layer of preserves, keeping preserves away from edges of pan in a sort of channel in center of batter. Top bottom layer of batter and preserves with another thin layer, alternating layering process and ending with batter. To help spread batter, place several small spoonsful around pan, then spread with back of spoon. Bake 50 minutes or until tester comes out clean.

Cool in pan for 15 minutes; unmold and cool completely. Dust with confectioners' sugar.

Serves 10 to 12.