Thursday, June 23, 2011

Lemon Crumb Cake

I can't take credit for this recipe, it came from the Taste of Home collection.  I thought it was really good and worth passing along to all of you.  I hope you enjoy it also.

Lemon Crumb Cake

  • 2 cups buttermilk

  • 1 cup sugar

  • 2 eggs

  • 2 tablespoons butter, melted

  • 2 teaspoons vanilla extract

  • 3 cups all-purpose flour

  • 1-1/4 teaspoons baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 can (15-3/4 ounces) lemon pie filling


  • 1 cup all-purpose flour

  • 2/3 cup sugar

  • 1/3 cup cold butter, cubed

  • 1/4 cup sliced almonds, toasted

  • Reduced-fat vanilla ice cream, optional


    • In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.
    • In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
    • Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield: 20 servings.

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