Assembling coffee cake the night before allows you to enjoy oven-fresh sweet bread in the morning...without waking at the crack of dawn!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 9h10m
Yield 15
Number Of Ingredients 12
Steps:
- 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.
- In small resealable plastic bag, mix brown sugar, pecans and nutmeg. Refrigerate.
- 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.
- Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g
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