Lemon Crumb Cake Recipe
20 Servings / Prep: 20 min. Bake: 30 min. + cooling
Ingredients:
2 cups buttermilk
1 cup sugar
2 eggs
2 tablespoons butter, melted
2 teaspoons vanilla extract
3 cups all-purpose flour
1-¼ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 can (15-¾ ounces) lemon pie filling
Topping:
1 cup all-purpose flour
2/3 cup sugar
1/3 cup cold butter, cubed
¼ cup sliced almonds, toasted
Reduced-fat vanilla ice cream, optional
Directions:
In a large bowl, beat the first five ingredients until well blended, 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 tablespoonfuls over batter.
In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350 degrees F 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.
Nutrition Facts: 1 piece (calculated without ice cream) equals 295 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.
