LEMON PIE COFFEE CAKE

INGREDIENTS:

1 1/4 Cups sugar, divided
3/4 C. vegetable oil
4 eggs
1/2 tsp. vanilla
2 Cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1-15 oz. can of lemon pie filling

DIRECTIONS:

Preheat oven to 350°. Spray a 13×9″ or 11 3/4 x 7 1/2″ baking dish and set aside. In a stand mixing bowl, combine 1 cup sugar, oil, and vanilla; mix well. Add eggs; beat until lightly lemon-colored. In a mixing bowl, combine the flour, baking powder, and salt. With the mixer on low, add the flour mixture and mix until just combined. Give it a final stir by hand to make sure the flour isn’t stuck at the bottom of the bowl. Pour half of the batter into the prepared pan. Carefully top with the pie filling, smooth to the edges with the back of a large spoon. Pour the rest of the batter over the top of the pie filling. Sprinkle the remaining 1/4 cup sugar over the top of the cake, then bake for 30-40 minutes, until the top is golden brown. Cool on a wire rack in the pan. Best served cool