Quick Cherry Crumb Cake
An all-purpose buttermilk baking mix makes quick work of this yummy cherry cake with a crunchy crumb topping. Enjoy this simple cake in the morning with coffee, or later in the day as dessert with a scoop of vanilla ice cream.
2 cups buttermilk baking mix
1/2 cup granulated sugar
1 teaspoon grated lemon peel
3/4 cup diary sour cream
2 tablespoons melted butter or margarine
1 large egg, beaten
1 1/2 cups pitted and halved fresh Northwest sweet cherries - divided use
1/2 cup all-purpose flour
3 tablespoons brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons butter or margarine, softened
1/4 cup chopped walnuts
- For Cake: Mix baking mix, sugar and lemon peel. Combine sour cream, melted butter and egg; mix well. Add sour cream mixture to baking mix mixture and stir only until moistened. Fold in 1/2 cup cherries. Pour into greased and floured 8-inch square baking pan.
- Sprinkle remaining cherries and Streusel Topping over batter.
- Bake in a preheated oven at 375°F (190°C) for 35 to 40 minutes or until wooden pick inserted near center comes out clean.
- For Streusel Topping: Combine flour, brown sugar, cinnamon and salt. Mix in butter with a fork. Add walnuts and mix well. Makes about 1 cup.
Makes 9 servings.
Nutritional Information Per Serving (1/9 of recipe): 341 Cal., 5.1 g pro., 16.6 g fat (44% Cal. from fat), 42.8 g carb., 52 mg chol., 1.6 g fiber. 488 mg sodium.
Recipe provided courtesy of Washington State Fruit Commision.