I had the pleasure of spending my Easter holiday with my in-laws this past week. And although I missed some of my family's traditions, my sister-in-law let me loose in her kitchen and we made a couple new traditions. This lemon crumb cake was for our Easter supper.
Lemon Crumb Cake
from Healthy Cooking April/May 2010
2 c buttermilk
1 c sugar
2 T butter, melted
2 tsp. vanilla
3 c all-purpose flour
1-1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 can (15-3/4) oz. lemon pie filling
1 c all-purpose flour
2/3 c sugar
1/3 c cold butter
1/4 c sliced almonds, toasted
Reduced-fat vanilla ice cream, optional
1. 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.
2. 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.
3. Cool for 10 min on a wire rack. Serve warm with ice cream if desired.
Nutrition facts: yields 20 servings; 1 piece (w/o ice cream) = 295 cal, 7 g fat (3 g saturated fat), 62 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.