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Strawberry Coffeecake 1 (8-ounce) package cream cheese, softened 1/2 cup butter or margarine, softened 3/4 cup sugar 1/4 cup milk 2 eggs 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 chopped pecans 1/4 cup firmly packed light brown sugar Cream first 2 ingredients; gradually add 3/4 cup sugar, beating until fluffy. Add milk, eggs, and vanilla; beat well. Combine flour, baking powder, soda, and salt; add to creamed mixture, and beat until blended. (Batter will be stiff.) Spread half of batter in a greased and floured 13 by 9 by 2 inch baking pan. Combine preserves and lemon juice; spread over batter in pan. Dot remain ing batter evenly over preserves. Combine pecans and brown sugar; sprinkle over top. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in the center comes out clean. Makes about15 servings. |
Recipe courtesy of Nana's Kitchen :o)
http://freepages.genealogy.rootsweb.com/~karencassell/
Graphics graciously provided by Helena at Graphic Garden.