Lemon Crumb Cake

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Lemon Crumb Cake

1  3/4  cups  flour
2  tsp  baking powder
1  tsp cinnamon
5  tbsp butter, softened
3/4  cup  sugar
2  eggs
1  tsp  vanilla
1/2  cup  milk
1  (21 oz.) can  lemon pie filling
1/2  cup  flour
1/4  cup  sugar
1  tsp  cinnamon
4  tbsp butter, softened
1  tsp  water

For cake:  In medium bowl, combine flour, baking powder, and cinnamon, set aside.

In a large bowl, beat butter and 3/4 cup sugar at high speed until creamy.  Blend in eggs and vanilla.  On low speed, gradually add flour mixture alternate with milk until well combined.  Spread the batter into a greased, 9-inch springform pan.

For filling:  Spoon lemon pie filling over batter.  Bake at 350º for 40 minutes.

For topping:  While cake is baking, make streusel topping by combining flour, remaining sugar, and cinnamon.  Cut in butter until mixture resembles coarse crumbs.   Stir in water.

Remove cake from oven and sprinkle streusel topping on the the top of the half baked cake.  Return cake to oven and bake 15 to 20 minutes more or until toothpick inserted in center comes out clean.

Cool in pan or on wire rack for 25 minutes.  Remove outside ring of pan; serve warm.

Makes 8 servings.

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