OVERNIGHT LEMON COUNTRY COFFEE CAKE

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Overnight Lemon Country Coffee Cake image

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

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

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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