Strawberry Jam Coffee Cake

• 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

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.

cake, cream cheese, butter, sugar, eggs, milk, vanilla, flour, baking powder, baking soda, salt, filling, strawberry preserves, lemon juice, topping, pecans, brown sugar

Taken from www.food.com/recipe/strawberry-jam-coffee-cake-510828 (may not work)