Overnight Lemon Country Coffee Cake

Prep Time:15 Mins | Total Time:9 Hrs 10 Mins | Makes:15 Servings

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

1/2 cup (125 mL) butter or margarine, softened

1 cup (250 mL) granulated sugar

2 eggs

2 containers (170 g each) lemon flavoured yogurt (1 1/2 cups/375 mL)

2 tsp (5 mL) grated lemon peel

2 1/3 cups (575 mL) all-purpose flour

1 1/2 tsp (7 mL) baking powder

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) baking soda

3/4 cup (175 mL) packed brown sugar

3/4 cup (175 mL) chopped pecans

1/2 tsp (2 mL) ground nutmeg

Spray bottom only of 13x9-inch pan with nonstick 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 350ºF. Uncover coffee cake; sprinkle with brown sugar mixture.
Bake 30 to 40 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes. Serve warm.

Tip: 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: Serve with sliced honeydew melon and cantaloupe.
Variation : Make an orange version of this coffee cake with orange yogurt and grated orange peel.

1 Serving: Calories 300; ( Calories from Fat 100 ); Total Fat 11g ( Saturated Fat 4g , Trans Fat 0g ) ; Cholesterol 45mg; Sodium 220mg; Total Carbohydrate 44g ( Dietary Fiber 1g , Sugars 28g ); Protein 4g