lemon zest

Quick Cherry Crumb Cake



  • 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


  1. Preheat oven to 375 degrees F.

  2. Mix baking mix, sugar and lemon peel.

  3. Combine sour cream, melted butter and egg; mix well.

  4. Add sour cream mixture to baking mix mixture and stir only until moistened.

  5. Fold in 1/2 cup cherries.

  6. Pour into oiled and floured 8-inch square baking pan.

  7. Sprinkle remaining cherries and Streusel Topping over batter.

  8. Bake for 35 to 40 minutes or until wooden pick inserted near center comes out clean. 

Cherry Streusel Topping: 

  1. Combine 1/2 cup flour, 3 tablespoons packed brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt.

  2. Mix in 3 tablespoons softened butter or margarine with a fork.

  3. Add 1/4 cup chopped walnuts and mix well.

  4. Makes about 1 cup.

Nutritional Information

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.

Bing Cherry Thumbprint Cookies


Thumbprint cookies are just what the name implies, a cookie with a thumbprint in the middle which is filled will delicious homemade cherry filling.


Bing Cherry Jam:

  • 1 pound fresh California Bing cherries, washed and pitted (about 2 cups)

  • 1/8 cup water

  • 1 teaspoon lemon juice

  • 1 teaspoon grated lemon zest

  • 1 cup sugar

Cookie Dough:

  • 1 cup (2 sticks) unsalted butter, softened

  • ¾ cup sugar

  • 1 egg

  • 1 teaspoon vanilla or almond extract

  • 2 cups flour


Makes 2 to 3 dozen cookies


Preheat oven to 350◦ F.

For jam: Combine cherries and water in a small pot and simmer over low heat until fruit is tender, about 10 minutes. Add lemon juice, zest, and sugar and stir gently until sugar dissolves. Bring to a boil and boil rapidly for 10 minutes, stirring on occasion, until thick and syrupy. Pour into a shallow bowl and cool, or alternately refrigerate until jam is set. This can be made a day ahead.

For cookies: Beat butter and sugar with an electric mixer until creamy. Beat in egg and vanilla or almond extract. Add flour and mix until just combined. Form dough into 1-inch balls and arrange on an ungreased cookie sheet. Using your thumb, make an impression in the center of each ball. Fill each cookie with cherry jam making sure each has a cherry in the center. Bake for 12-15 minutes, until the dough is set and lightly browned on bottom. Remove from pan and cool on a wire rack.

Note: For more uniform cookies, refrigerate the dough for 30 minutes before forming into balls.

Nutritional Information (per cookie)

Calories-140; protein-1.25 grams; carbohydrates.-19.68 grams; fat-6.48grams; saturated fat-3.91 grams; mono-saturated fat-1.87 grams

Source: www.calcherry.com