Overnight Lemon Country Coffee Cake

By á-24734

Ingredients

• Coffee Cake:
• 1/2 Cup Margarine, softened
• 1 Cup Sugar
• 2 (6 oz.) Containers Yoplait Original Lemon Burst Yogurt
• 2 tsp. Grated Lemon Peel
• 2 1/3 Cups Flour
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. Salt
• 1/4 tsp. Baking Soda
• Topping:
• 3/4 Cup Brown Sugar, firmly packed
• 3/4 Cup Chopped Pecans
• 1/2 tsp. Nutmeg

Preparation

Step 1

Spray bottom only of 13" x 9" pan with nonstick cooking spray. In large bowl, combine margarine and sugar; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add yogurt and lemon peel; beat well. Add flour, baking powder, salt and baking soda; beat at low speed until smooth. Spread batter in sprayed pan. Cover and refrigerate 8 hours or overnight. In small resealable plastic bag, combine brown sugar, pecans, and nutmeg; mix well. Refrigerate. When ready to bake, let coffee cake stand at room temperature while heating oven to 350 degrees. Uncover coffee cake, sprinkle with topping. Bake at 350 degrees for 30-40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm. 15 servings. Note: to bake coffee cake immediately, sprinkle with topping; bake at 350 for 25-30 minutes.