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Lemon Crumb Cake

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

20 ServingsPrep: 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
1-1/4 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

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

2 of 2

Lemon Crumb Cake (continued)

Directions (continued)

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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.