Overnight Lemon Country Coffee Cake

Prep time: 15min
Start to finish: 9 hrs, 10 min
Serves: 15

Coffee Cake:
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
2 containers (6oz ea) lemon burst yogurt
2 tsp grated lemon peel
2-1/3 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda

Topping:
3/4 cup firmly packed brown sugar
3/4 cup chopped pecans
1/2 tsp nutmeg

Spray bottom only of 13x9" pan with cooking spray. In large bowl, combine butter and granulated sugar; beat with electric mixer on medium speed unti light and fluffy. Add eggs 1 at a time, beating well after each addition. Add yogurt and lemon peel; beat well.
Add flour, baking powder, salt and baking soda; beat at low speed until smooth. Spread batter in sprayed pan. Cover; refrigerate 8 hours or over night.
In small resealable plastic bag, combine brown sugar, pecans and nutmeg; mix well. Refrigerate.
When ready to bake, let coffee cake stand at room temperature while heating oven to 350°F. Uncover coffee cake; sprinkle with topping.
Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.


Cooks Note:
To bake coffee cake immediately, sprinkle with topping; bake at 350° F for 25-30 minutes.