We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Overnight Lemon Country Coffee Cake

(3)
  3 reviews
  • 15 min prep time
  • 9 hr 10 min total time
  • 12 ingredients
  • 15 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Homemade flavor without a lot of fuss! Assemble in 15 minutes, then bake right away or wait ’til later.

Ingredients

Coffee Cake

1/2
cup margarine or butter, softened
1
cup granulated sugar
2
eggs
2
containers (6 oz each) Yoplait® original lemon burst yogurt
2
teaspoons grated lemon peel
2 1/3
cups all-purpose flour
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1/4
teaspoon baking soda

Topping

3/4
cup firmly packed brown sugar
3/4
cup chopped pecans
1/2
teaspoon nutmeg

Steps

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

Expert Tips

*To bake coffee cake immediately, sprinkle with topping; bake at 350°F. for 25 to 30 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
2g
10%
Trans Fat
2g
2%
Cholesterol
30mg
10%
Sodium
250mg
10%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
5%
Sugars
27g
27%
Protein
5g
5%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved