Strawberry Jam Coffee Cake - cooking recipe

Ingredients

Cake
1 (8 ounce) package cream cheese, softened
1/2 cup butter
3/4 cup sugar
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Filling
1 (18 ounce) jar strawberry preserves
1 tablespoon lemon juice
Topping
1/2 cup pecans, chopped
1/4 cup brown sugar, firmly packed

Preparation

Beat cream cheese and butter at medium speed of an electric mixer until creamy; gradually add 3/4 cup sugar, beating well. Combine eggs, milk, and vanilla; add to the cream cheese mixture. Beat well.
Combine the flour and next 3 ingredients; add to the cream cheese mixture, mixing at low speed until blended.
Spoon half of the batter into a greased and floured 13x9x2 inch pan. Combine the strawberry preserves and lemon juice; spread over the batter in the pan. Dollop the remaining batter over the strawberry mixture.
Combine the pecans and brown sugar; sprinkle over the batter in the pan.
Bake at 350 degrees for 35 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 15 minutes before serving. Cut into squares to serve.