Name: Strawberry Jam Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 15 serving(s)
Ingredients: 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; 1 (18 ounce) jar strawberry preserves; 1 tablespoon lemon juice; 1/2 cup pecans, chopped; 1/4 cup brown sugar, firmly packed

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Recipe by breezermom

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Strawberry Jam Coffee Cake created by KateL

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

Ready In:: 50mins
Serves:
Units:

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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

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.

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RECIPE MADE WITH LOVE BY

@breezermom

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@breezermom

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

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review by cannonmonkey

9/25/2016

So good! This is in my husband's top 5 favorite things I've ever made. I've made this twice and modified the batter a bit the second time. Like another reviewer, I had difficulties spreading the batter due to thickness so I used 1/2 cup of milk the second time to make the batter more manageable.

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review by Lucky in Bayview

4/26/2014

Very good! I did have some trouble getting the batter to spread. I used toasted lightly salted pecans from Trader Joe's and I thought they really added.I'm looking froward to trying this tomorrow morning with coffee. Thanks for sharing the recipe.

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photo by KateL

4/23/2014

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photo by KateL

4/23/2014

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review by KateL

4/23/2014

An instant favorite at our home! DH can't stop talking about how much he loves this particular coffeecake. Using a 13x9-inch pan, half the batter just barely covered the bottom of the pan, and I had to play with the top half for coverage. The topping covered almost all of the coffeecake. So next time, I might increase the batter and the topping mixture to make it easier on me. (DH would be upset if I made a smaller coffeecake instead!) Made for Spring Photo Tag.

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