Lemon Coffee Cake

  • Cooking spray
  • 1/4 c. margarine, softened
  • 1/2 c. sugar
  • 1 egg
  • 3/4 c. lemon yogurt
  • 1 tsp. lemon peel
  • 1 1/4 c. flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. baking soda
  • 2/3 c. packed brown sugar
  • 2/3 c. chopped pecans
  • 1/4 tsp. ground nutmeg

Preheat the oven to 350 degrees. Spray the bottom of 8-inch square baking pan with cooking spray. Set aside.

In a large bowl, mix the margarine and sugar; beat until light and fluffy. Add the egg and beat well. Add the yogurt and lemon peel and beat until well combined.

Add the flour, baking powder, salt and baking soda. Beat the batter at the low speed of a mixer until smooth. Spread the batter in the prepared pan.

Combine the remaining ingredients and sprinkle over the cake batter. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

If desired, the cake can be refrigerated overnight before baking. To do this, cover the cake and refrigerate it and wait until morning to add the crumble topping. Bake the cake for 25-35 minutes or until a toothpick inserted in the center comes out clean.

  • Yields: 1 coffee cake
  • Preparation Time: about 1 hour (plus refrigerating time, if desired)
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