April 21, 2017
Breakfast, Desserts, Cakes,
13x9 Sheet, Dairy, North American, Budget-Friendly, Kid Pleaser, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Electric Mixer, Oven Bake, Vegetarian, Flour, Sugar, Yogurt, Kosher Dairy more
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"This is out of my cookbook called Cook with Lis, her family and friends. Cook time does not include refrigeration time."
Spray bottom only of 13X9-inch pan with cooking spray. Beat butter and 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. In small resealable plastic bag, mix brown sugar, pecans and nutmeg, refrigerate. When ready to bake, let coffee cake set at room temperature while heating oven to 350°F. Uncover cake; sprinkle with brown sugar mixture. Bake 30 to 40 minutes or until center comes out clean with a toothpick. Cool 15 minutes. Serve warm.
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Wow, what an amazing recipe Teresa. I've never made a cake like this before. Where have I been hiding, it was so quick and easy to throw together. The cake was wonderful, light, tender, moist and delicious with a subtle lemon flavor. I loved the addition of the nuts. Thank you for sharing this lovely recipe. Made FYC tag game.
I have made this twice now and it turns out perfectly! I used raspberry yogurt the first time and raspberry/strawberry the second time. This is a very interesting way to make a coffee cake. The texture is lovely when warmed (which is a must). I used walnuts as I forgot to buy pecans. I make this early in the morning and bake it off when I serve dinner. Thanks Teresa for this delicious keeper! Made for Billboard Recipe Tag.