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This cake is soooo yummy! I used it as a coffee cake for Sunday morning coffee hour, but it would also be wonderful as a dessert served with a little ice cream on the side.
Yum!
hugs,
peg
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 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.
Recipe source: http://www.tasteofhome.com/recipes/Lemon-Crumb-Cake
Yum!
hugs,
peg
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 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.
Recipe source: http://www.tasteofhome.com/recipes/Lemon-Crumb-Cake