Lemon Crumb Cake

from Taste of Home's "Healthy Cooking"

Lemon Crumb Cake: serves 20 ( 5 points)

2 c. lowfat buttermilk
1 c. sugar
2 eggs
2 T. light butter, melted
2 tsp. vanilla
3 c. flour
1-1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 can ( 15.75 oz) lemon pie filling

Topping:
1 c. flour
2/3 c. sugar
1/3 c. light stick butter
1/4 c. sliced almonds

IN a large bowl, beat the first five ingredients until well blended.
In a small bowl, combient he flour, baking powder, salt and baking soda; gradually beat into the buttermilk mixture until blended. Pour into a 13 x 9 pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.
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 teh center comes out clean. Cool for 10 minutes. Serve warm or at room temp.