Great coffee cake you can prepare ahead, then bake fresh in the morning
1.Spray bottom only of 13x9-inch pan with cooking spray. Beat butter and granulated 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 hours.
2.In small resealable plastic bag, mix brown sugar, pecans and nutmeg. Refrigerate.
3.When ready to bake, let coffee cake stand at room temperature while heating oven to 350?F. Uncover coffee cake; sprinkle with brown sugar mixture.
4.Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.
If you want to bake right away, reduce baking time to 25-30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 385 | ||
Calories from Fat: 141 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 50.1mg | 15 % | |
Sodium 127.9mg | 4 % | |
Potassium 137.5mg | 4 % | |
Total Carbohydrate 56.5g | 17 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 54.8g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 385
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