Lemon Crumb Cake

Lemon Crumb Cake 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 vanilla ice cream, optional 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. Pour into a 13x9-in. baking 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 in the center comes out clean. Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired.