Lemon Crumb Cake

Name: Lemon Crumb Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 20
Cuisine: Global
Ingredients: 23 grams sliced almonds, toasted; 1 teaspoons baking powder; 1 teaspoons baking soda; 76 grams cold butter, cubed; 480 milliliters buttermilk; 2 eggs; 125 grams all-purpose flour; 425 grams can lemon pie filling; 20 servings Reduced-fat vanilla ice cream, optional; 1 teaspoon salt; 133 grams sugar; 2 teaspoons vanilla extract

The recipe Lemon Crumb Cake can be made in about 50 minutes. This recipe makes 20 servings with 270 calories, 6g of protein, and 9g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have salt, baking powder, baking soda, and a few other ingredients on hand, you can make it. It works well as a breakfast.

Instructions

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.

Ingredients you will need

Baking Soda

Buttermilk

All Purpose Flour

Salt

Equipment you will use

Bowl

Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.

Ingredients you will need

Cooking Spray

Pie Filling

Equipment you will use

Baking Pan

In a small bowl, combine flour and sugar.

Ingredients you will need

All Purpose Flour

Sugar

Equipment you will use

Bowl

Cut in butter until crumbly. Stir in almonds; sprinkle over batter.

Ingredients you will need

Almonds

Butter

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Equipment you will use

Toothpicks

Oven

Cool for 10 minutes on a wire rack.

Equipment you will use

Wire Rack

Serve warm with ice cream if desired.

Ingredients you will need

Ice Cream

Equipment

Ingredients

Servings:

23grams

sliced almonds, toasted 1teaspoons

baking powder 1teaspoons

baking soda 76grams

cold butter, cubed 480milliliters

buttermilk 2

eggs 125grams

all-purpose flour 425grams

can lemon pie filling 20servings

Reduced-fat vanilla ice cream, optional 1teaspoon

salt 133grams

sugar 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Crumb Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "