Assembling coffee cake the night before allows you to enjoy oven-fresh sweet bread in the morning...without waking at the crack of dawn!
Overnight Lemon Country Coffee Cake
- Prep Time 15 min
- Total 9 hr 10 min
- Servings 15
- Ingredients 12
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
Make With
Gold Medal Flour
Instructions
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Step1Spray 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.
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Step2In small resealable plastic bag, mix brown sugar, pecans and nutmeg. Refrigerate.
-
Step3When ready to bake, let coffee cake stand at room temperature while heating oven to 350°F. Uncover coffee cake; sprinkle with brown sugar mixture.
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Step4Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 100
- Trans Fat
- 0g
% Daily Value*:
- Vitamin A
- 6%
- 6%
Exchanges:
FreeCarbohydrate Choice
3Tips from the Betty Crocker Kitchens
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