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Overnight Lemon Country Coffee Cake
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Prep Time:
15 minutes
Total Time:
9 hours 10 minutes
Prep coffee cake night before for freshly baked treat without early wake-up.
Ingredients:
  • 1 cup granulated sugar
  • 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
Instructions:
  • Grease the bottom of a 13x9-inch pan with cooking spray. Use an electric mixer on low speed to beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in yogurt, lemon peel, flour, baking powder, salt, and baking soda until smooth. Spread the batter in the pan, cover, and refrigerate for at least 8 hours but no longer than 16 hours.
  • Combine brown sugar, pecans, and nutmeg in a small resealable plastic bag and chill in the refrigerator.
  • Before baking, allow the coffee cake to reach room temperature as you preheat the oven to 350°F. Remove the cover from the cake and generously sprinkle it with the brown sugar mixture.
  • Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before serving warm.

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