Lemon Crumb Cake

2 c. buttermilk **

1 c. sugar

2 eggs

2 Tbsp. butter, melted

2 tsp. vanilla extract

3 c. flour

1 1/4 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1 (15 3/4 oz.) can lemon pie filling

TOPPING:

1 c. flour

2/3 c. sugar

1/3 c. cold butter

1/4 c. sliced almonds, toasted

In a large bowl, beat buttermilk, sugar, eggs, butter & vanilla until well blended. Combine flour, baking powder, salt & baking soda; slowly beat in until blended. Pour into greased 9x13" pan. Drop pie filling by teaspoonfuls over batter. In a small bowl, combine flour & sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350 degrees for 30-35 min. Cool for 10 min. on wire rack. Serve warm.

** If you don't have buttermilk, you can make your own. Pour 1 Tbsp. of lemon juice (or vinegar) into a 1 c. measuring cup & fill the rest of the way with milk. Let it set for a minute, then add to the recipe. **

I found this recipe in Taste of Home's Healthy Cooking magazine. Though I'm not sure that it technically qualifies under the "healthy" category. But it sure was yummy! I am & will always be addicted to chocolate, but I am gradually falling more in love with other flavors.