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.
2 cups buttermilk
1 cup sugar
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
|Lemon Crumb Cake|
- 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.