Strawberry Jam Coffee Cake

Sometimes I just want something other than bacon and eggs for breakfast.

• Ready In: 50 mins
• Serves: 15

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

Directions

1. 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.
2. Combine the flour and next 3 ingredients; add to the cream cheese mixture, mixing at low speed until blended.
3. 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.
4. Combine the pecans and brown sugar; sprinkle over the batter in the pan.
5. 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.