Lemon Coffeecake
1 1/4 cups granulated sugar, divided
3/4 cup vegetable oil
4 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (15 3/4 ounce) can lemon pie filling
1 1/2 teaspoons ground cinnamon
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.
In a mixing bowl, combine 1 cup of the sugar and the oil; mix well. Add eggs; beat until light and lemon-colored.
Combine flour, baking powder and salt; add to the egg mixture and mix well. Pour half into the prepared baking dish. Spread pie filling over batter. Top with remaining batter.
Combine cinnamon and remaining sugar; sprinkle over the top. Bake for 30 minutes or until a wooden pick comes out clean. Cool on a wire rack.
Yield: 12 to 16 servings
1 1/4 cups granulated sugar, divided
3/4 cup vegetable oil
4 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (15 3/4 ounce) can lemon pie filling
1 1/2 teaspoons ground cinnamon
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.
In a mixing bowl, combine 1 cup of the sugar and the oil; mix well. Add eggs; beat until light and lemon-colored.
Combine flour, baking powder and salt; add to the egg mixture and mix well. Pour half into the prepared baking dish. Spread pie filling over batter. Top with remaining batter.
Combine cinnamon and remaining sugar; sprinkle over the top. Bake for 30 minutes or until a wooden pick comes out clean. Cool on a wire rack.
Yield: 12 to 16 servings
