Country Lemon Coffee Cake

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. granulated sugar
1 c. milk
1 c. packed brown sugar, divided
2 large eggs
2 tsp. ground cinnamon, divided
Zest of 1 lemon
3/4 c. butter, melted
1/2 c. chopped pecans
1 tsp. lemon extract

In large bowl combine flour, baking powder, baking soda, salt, sugar, 1/2 cup brown sugar, one teaspoon cinnamon, butter, milk extract, zest and eggs. Beat until well combined; pour into 9-inch by 13-inch baking dish sprayed with cooking spray and floured. Cover and chill at least eight hours or overnight. In small bowl combine remaining brown sugar and cinnamon with pecans. Sprinkle over chilled batter and bake in preheated 350° oven 30-35 minutes or until toothpick inserted in center comes out clean. Cut and serve warm. Serves 12.

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