I am a huge fan of coffee cakes, and I make them often. This cake is moist, fluffy and lemony, the pecan brown sugar crumble topping adds to the crunch - great tasting and perfect for summer!
1 cup all-purpose flour 1/4 cup butter softened 1/2 cup granulated sugar 1 egg 3/4 cup yogurt 1 tbsp fresh lemon juice 3/4 tsp baking powder 1/4 tsp salt 1/8 tsp baking soda 1/3 cup packed brown sugar 1/4 cup chopped pecans 1/4 tsp ground nutmeg
In a bowl, combine brown sugar, pecans and nutmeg. Keep aside.
Spray bottom of 13x9-inch pan with cooking spray. Line with parchment paper. Beat butter and granulated sugar with electric mixer on low speed until light and fluffy. Add egg and beat well. Add yogurt, lemon juice, flour, baking powder, salt and baking soda. Beat on low speed until smooth. Spread batter in pan. Sprinkle with brown sugar mixture.
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Cut into slices and serve warm.