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Overnight Lemon Country Coffee Cake

Assembling coffee cake the night before allows you to enjoy oven-fresh sweet bread in the morning...without waking at the crack of dawn!

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( 209 Ratings)

209 Ratings

5 Stars 18%

4 Stars 33%

3 Stars 33%

2 Stars 12%

1 Stars 4%

Member Reviews ( 6 )
33352d2e-bb7b-4318-a1d8-d4e5f47e93a6
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  • Prep Time 15 min
  • Total Time 9 hr 10 min
  • Servings 15

Ingredients

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

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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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
220mg
220%;
Total Carbohydrate
44g
44%
(Dietary Fiber
1g
1%
  Sugars
28g
28%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
8%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!
1 - 3 of 6 Reviews View All
Posted 7/16/2012 5:36:15 PM REPORT ABUSE R_K said:
Rating:
could not find lemon yogurt but used vanilla with lemon juice and it turned out great!! loved it and will definitely make again!
This reply was: Helpful  Inspiring
Posted 3/24/2012 12:27:59 PM REPORT ABUSE Lesg said:
Rating:
This was wonderful. I didn't make it the night before. I used Key Lime yogart and I think you can just us any flavor.
This reply was: Helpful  Inspiring
Posted 3/22/2012 12:19:03 PM REPORT ABUSE cookinearly said:
Rating:
I have made this four times for bake sale and it has been a hot item each time
This reply was: Helpful  Inspiring
1 - 3 of 6 Reviews View All

© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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