LEMON CRUMB CAKE

Lemon Crumb Cake image

Try this light, lip-smacking, lemony cake for any springtime brunch or dinner. -Katie Wollgast, Florissant, Missouri

Provided by Taste of Home

Time 50m

Yield 20 servings.

Number Of Ingredients 16

Ingredients

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
TOPPING:
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

Steps:

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 13x9-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 in the center comes out clean. , Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired.

Nutrition Facts : Calories 295 calories, Fat 7g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 255mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.

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