2 C. buttermilk
1 C. sugar
2 eggs
2 T. butter, melted
2 t. vanilla extract
3 C. all-purpose flour
1-1/4 t. baking powder
1 t. salt
1/2 t. baking soda
1 can (15-3/4 oz) lemon pie filling
Topping:
1 C. all-purpose flour
2/3 C. sugar
1/3 C. cold butter
1/4 C. sliced almonds, toasted
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 baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.
In a small bowl, combine flour and sugar for topping. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350 F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes on a wire rack. Serve warm.