Ingredients

• 1 pie filling recipe
• 1/2 cup/125 mL cup butter, softened
• 1 cup/250 mL sour cream
• 1 cup/250 mL sugar
• 2 eggs
• 1 tsp/5 mL Watkins Pure Vanilla Extract
• 1/2 tsp/2.5 mL baking soda
• 2 cups/500 mL all-purpose flour
• 1-1/2 tsp/7.5 mL baking powder
• 1/2 tsp/2.5 mL salt, if desired
• 1/2 cup/125 mL all-purpose flour
• 1/2 cup/125 mL sugar
• 1/4 cup/60 mL cold butter
• 1 tsp/5 mL Watkins Pure Ground Cinnamon
• 1/2 cup/125 mL chopped nuts

Directions

Prepare lemon pie filling according to recipe on label; cool. Combine next 6 ingredients in a bowl. Sift together the 2 cups/500 mL flour, baking powder, and salt; stir into vanilla mixture. Spread half the dough in a greased and floured 13 x 9-inch/32 x 22-cm baking pan; spread lemon pie filling over dough. Top with remaining dough. Mix the remaining ingredients until mixture resembles crumbs. Sprinkle cake with crumb mixture. Bake at 350°F/180°C for 45 minutes or until the top is golden brown. Cool to room temperature or chill, if desired.