2 cups buttermilk baking mix
1/2 cup sugar
1 teaspoon grated lemon peel
3/4 cup diary sour cream
2 tablespoons melted butter or margarine
1 egg, beaten
1 1/2 cups pitted and halved fresh Northwest sweet cherries, divided
1/2 cup flour
3 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons butter or margarine (softened)
1/2 cup chopped walnuts (optional)
Makes 9 servings
Preheat oven to 375 degrees F.
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 oiled and floured 8-inch square baking pan.
Sprinkle remaining cherries and Streusel Topping over batter.
Bake for 35 to 40 minutes or until wooden pick inserted near center comes out clean.
Cherry Streusel Topping:
Combine 1/2 cup flour, 3 tablespoons packed brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt.
Mix in 3 tablespoons softened butter or margarine with a fork.
Add 1/4 cup chopped walnuts and mix well.
Makes about 1 cup.
Per Serving: 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.