Overnight Lemon Country Coffee Cake

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.