This recipe is from Taste of Home's healthy cooking magazine. I had planned to make it for Easter, but didn't end up making it until last night since we had so much candy from Easter.
I had some trouples with this cake. It took way longer to cook than the instructions said. Then I let DH check for doneness, and it ended up out of the oven too soon - not entirely his fault however, we had added more lemon topping than it called for. The first time it came out, the edges were ok, and we ate some, but as we got to the middle it was too doughy. At that time, I thought it was ok, but would have been better and easier just to make a yellow cake mix for the bottom. However, after cooking it longer, it got a spongier texture (Odd because it was really light and airy before. I guess some of the lemon topping cooked in - who knows.) It was better that way. The original recipe called for all sugar. I used 1/2 sugar, 1/2 splenda, and will type it up the way I made it.
Ingredients
I had some trouples with this cake. It took way longer to cook than the instructions said. Then I let DH check for doneness, and it ended up out of the oven too soon - not entirely his fault however, we had added more lemon topping than it called for. The first time it came out, the edges were ok, and we ate some, but as we got to the middle it was too doughy. At that time, I thought it was ok, but would have been better and easier just to make a yellow cake mix for the bottom. However, after cooking it longer, it got a spongier texture (Odd because it was really light and airy before. I guess some of the lemon topping cooked in - who knows.) It was better that way. The original recipe called for all sugar. I used 1/2 sugar, 1/2 splenda, and will type it up the way I made it.
Ingredients
- 2 cups buttermilk
- 1/2 cup sugar
- 1/2 cup splenda
- 2 eggs
- 2 Tablespoons butter, melted
- 2 teaspoons vanilla
- 3 cups flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 can lemon pie filling (original recipe said 15 3/4 oz. Mine was 21 oz)
Topping Ingredients
- 1 cup flour
- 1/3 cup sugar
- 1/3 cup splenda
- 1/3 cup cold butter
- 1/4 cup almonds
Directions
- Beat first 5 ingredients in a large bowl until well blended. In a small bowl, combine dry ingredients. Gradually beat into buttermilk mixture until blended. Pour into greased 9X13 pan. Drop pie filling by teaspoonfulls all over batter
- For topping: In a small bowl, combine flour, sugar and splenda. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350 for (Recipe says 30-35 minutes - we did 35-40, took it out, and put it back in for another 15-20 - It had cooled a bit in between, but I would say total cooking time would be) 45 min - 1 hour or until toothpick inserted in center comes out clean.
- Cool for 10 minutes. Serve warm with vanilla ice cream if desired.
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