Lemon Crumb Cake Recipe

20 Servings / Prep: 20 min. Bake: 30 min. + cooling

Ingredients:

• 2 cups buttermilk
• 1 cup sugar
• 2 eggs
• 2 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 3 cups 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 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, 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 tablespoonfuls 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 degrees F 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.

Nutrition Facts: 1 piece (calculated without ice cream) equals 295 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.

Duncan Hines Recipe: Spring Blossom Cake

Hands-On Time: 30 minutes / Total Time: 1 hour and 30 minutes

Servings: Makes 12 to 16 servings

Recipe Description: Spring proves to be the most delicious season of them all with this sumptuous Spring Blossom Cake. Enjoy a garden of flavors with Duncan Hines French Vanilla Cake mix, luscious lemon curd and Spring Fun Frosters.

Ingredients:

• 1 pkg Duncan Hines Moist Deluxe French Vanilla Cake Mix
• 1 1/3 cups water
• 1/3 cup vegetable oil
• 3 large eggs
• 12 drops blue food coloring
• 8 drops yellow food coloring
• 3/4 cup lemon curd
• 1 tub Duncan Hines Creamy Home-style Classic Vanilla Frosting
• fresh lemon peels or slices

Baking Instructions:

1. Preheat oven to 350 degrees F. Grease and flour two 8- or 9-inch round pans.
2. Combine cake mix, water, oil and eggs in large bowl. Beat at low speed with electric mixer until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Divide batter in half (approximately 2 1/4 cups each). Blend blue food coloring into one portion, or until desired shade is reached. Blend yellow food coloring into the other portion, or until desired shade is reached. Pour blue batter in one pan and yellow batter in the other.
3. Bake and cool cakes according to package directions.
4. To assemble, place blue cake layer on serving plate. Spread lemon curd on top of layer. Top with yellow cake layer. Spread frosting on top and sides of cake. Decorate with candies. Garnish with fresh lemon peels or slices is desired.