Overnight Lemon Country Coffee Cake
Recipe: #25971
April 21, 2017
Categories: Breakfast, Desserts, Cakes, Brunch, Mothers Day, Oven Bake, Vegetarian, Flour, Sugar, Yogurt, Kosher Dairy, more
"This is out of my cookbook called Cook with Lis, her family and friends. Cook time does not include refrigeration time."
Ingredients
Nutritional
- Serving Size: 1 (108.6 g)
- Calories 338.5
- Total Fat - 13.8 g
- Saturated Fat - 5.6 g
- Cholesterol - 55.1 mg
- Sodium - 250.6 mg
- Total Carbohydrate - 51.5 g
- Dietary Fiber - 2.1 g
- Sugars - 30.2 g
- Protein - 4.7 g
- Calcium - 66.2 mg
- Iron - 0.9 mg
- Vitamin C - 15.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Tips
- Electric mixer