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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 20 |
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Try this light, lip-smacking, lemony cake for any springtime brunch or dinner. Ingredients:
2 cups buttermilk |
1 cup sugar |
2 eggs |
2 tablespoons butter, melted |
2 teaspoons vanilla extract |
3 cups king arthur unbleached 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 king arthur unbleached 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:
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 minutes on a wire rack. Serve warm with ice cream if desired. Yield: 20 servings.
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