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Overnight Lemon Country Coffee Cake

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Overnight Lemon Country Coffee Cake
  • Prep Time 15 min
  • Total Time 9 hr 10 min
  • Servings 15
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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 yogurt lemon burst
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

Directions

  • 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.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

You can bake the coffee cake right away. Just sprinkle it with the topping, and reduce the baking time to 25 to 30 minutes.

Serve with sliced honeydew and cantaloupe.

Make an orange version of this coffee cake with orange yogurt and grated orange peel.

Nutrition Information 
No nutrition information available for this recipe
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