1/2 cup butter
2/3 cup granulated sugar
1/2 cup seedless raspberry preserves
1/4 cup dairy sour cream
2 eggs
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

Cream butter and sugar in large bowl. Mix in preserves. Blend well. Add sour cream and eggs. Beat well. Blend together flour, baking soda, cinnamon and salt. Add gradually to first mixture, beating well. Pour batter into greased 8-inch square microwave-safe dish. Microwave on full power for 4 to 5 minutes or until top springs back when pressed with finger. Cool. Frost with Raspberry Frosting.

Raspberry Frosting
2 tablespoons butter
2 cups confectioners' sugar, divided
1 teaspoon vanilla extract
1/4 cup seedless raspberry preserves

Combine butter, 1 cup confectioners' sugar, vanilla extract and preserves. Blend well. Add remaining 1 cup confectioners' sugar and stir until smooth. Spread on cake.