Lemon Crumb Cake Recipe
By littlefish
Try this light, lip-smacking, meony cake for any springtime brunch or dinner. Katie Wollgast - Florissant, Missouri
- 20
Ingredients
- TOPPING:
- 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
- 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
Preparation
Step 1
Directions
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.