Quick Cherry Crumb Cake


450g buttermilk baking mix
113g sugar
1 teaspoon grated lemon peel
177ml sour cream
2 tablespoons melted butter or margarine
1 egg, beaten
340g pitted and halved Northwest fresh sweet cherries, divided
Streusel Topping


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 227g cherries. Pour into oiled and floured 8-inch square baking pan. Sprinkle remaining cherries and Streusel Topping over batter. Bake at 190°c 35 to 40 minutes or until wooden pick inserted near centre comes out clean.

9 servings

Quick Cherry Crumb Cake