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.
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.*
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 at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.