Overnight Lemon Country Coffee Cake

 

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

• 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.