Overnight Lemon Country Coffee Cake

By west757

Assembling coffee cake the night before allows you to enjoy oven-fresh sweet bread in the morning...without waking at the crack of dawn!

Ingredients

• 1/2 cup butter or margarine, softened
• 1 cup granulated sugar
• 2 eggs
• 2 containers (6 oz each) Yoplait® Original
• lemon burst yogurt
• 2 teaspoons grated lemon peel
• 2 1/3 cups Gold Medal® all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup packed brown sugar
• 3/4 cup chopped pecans
• 1/2 teaspoon ground nutmeg

Details

Servings 15
Adapted from bettycrocker.com

Preparation

Step 1

1. Spray bottom only of 13x9-inch pan with cooking spray. Beat butter and granulated sugar with electric mixer on low speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon peel, flour, baking powder, salt and baking soda; beat on low speed until smooth. Spread batter in pan. Cover and refrigerate at least 8 hours but no longer than 16 hours.
2. In small resealable plastic bag, mix brown sugar, pecans and nutmeg. Refrigerate.
3. When ready to bake, let coffee cake stand at room temperature while heating oven to 350°F. Uncover coffee cake; sprinkle with brown sugar mixture.
4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.