This was wonderful! A light cake with a smear of jam in the middle. For my taste, next time I'm going with Smucker's Low Sugar Preserves (less sweet, more fruit-forward flavor) but overall, this was a keeper.
Strawberry Jam Coffee Cake
From Southern Living's Ultimate Cookbook
A ripple of strawberry preserves flows through this cream cheese coffee cake.
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
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 baking salt
1 (18-ounce) jar strawberry preserves (see note above)
1 tablespoon fresh lemon juice
1/2 cup chopped pecans
1/4 cup firmly packed brown sugar
Beat the cream cheese and butter at medium speeed with an electric mixter until creamy; gradually add 3/4 cup sugar, beating well. Combine eggs, milk, and vanilla; add to cream cheese mixture. Beat well.
Combine flour and next 3 ingredients; add to cream cheese mixture, mixing at low speed until blended. Spoon half of the batter into a greased and floured 13 x 9-inch pan.
Combine strawberry preserves and lemon juice; spread over batter in the pan. Dollop remaining batter over strawberry mixture. Combine pecans and brown sugar; sprinkle over batter in pan.
Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes. Cut into squares to serve. Yield: 15 servings.
Strawberry Jam Coffee Cake
From Southern Living's Ultimate Cookbook
A ripple of strawberry preserves flows through this cream cheese coffee cake.
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
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 baking salt
1 (18-ounce) jar strawberry preserves (see note above)
1 tablespoon fresh lemon juice
1/2 cup chopped pecans
1/4 cup firmly packed brown sugar
Beat the cream cheese and butter at medium speeed with an electric mixter until creamy; gradually add 3/4 cup sugar, beating well. Combine eggs, milk, and vanilla; add to cream cheese mixture. Beat well.
Combine flour and next 3 ingredients; add to cream cheese mixture, mixing at low speed until blended. Spoon half of the batter into a greased and floured 13 x 9-inch pan.
Combine strawberry preserves and lemon juice; spread over batter in the pan. Dollop remaining batter over strawberry mixture. Combine pecans and brown sugar; sprinkle over batter in pan.
Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes. Cut into squares to serve. Yield: 15 servings.