Overnight Lemon Country Coffeecake
1/2 cup softened butter
1 cup sugar
2 eggs
12 ounces lemon yogurt
2 teaspoons grated lemon peel
2 1/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup brown sugar
3/4 cup chopped pecans
1/2 teaspoon nutmeg
Spray bottom of 9x13 inch baking dish. Combine butter and sugar and beat
till fluffy. Add eggs one at a time, beating well after each addition. Add
yogurt and peel. Add flour, baking powder, salt and baking soda. Beat till
smooth. Spread batter in prepared pan. Cover and chill 8 hours or overnight.
Combine sugar, nuts and nutmeg. When ready to bake, let stand at room
temperature while heating oven to 350°F. Sprinkle cake with topping. Bake 30-40
minutes till toothpick inserted in center comes out clean. Cool 15 minutes.
Serve warm.
Note:
This can be baked without overnight refrigerating. Sprinkle with topping
immediately and bake 25-30 minutes. When refrigerating overnight, do not
sprinkle cake with topping prior to refrigerating. The topping will sink into
the cake overnight.
Each serving: 300 calories, 4 g protein, 45 g carbohydrates, 11 g fat (2
g saturated), 1 g fiber, 30 mg cholesterol, 240 mg sodium
source is SandyOh
God Bless
Marla
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