- 9
Ingredients
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup butter, softened
- 1/4 cup firmly packed brown sugar
- 2 large eggs, lightly beaten
- 1/4 cup milk
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 (18 oz.) jar orange marmalade or other preserves
- 1/2 cup chopped pecans
- 1/4 cup firmly packed brown sugar
- 1 tablespoon flour
- 1 tablespoon butter, melted
- 3/4 up sifted powdered sugar
- 1 tablespoon milk
Preparation
Step 1
Beat cream cheese and 1/2 cup butter at medium speed until creamy; gradually add 3/4 cup brown sugar, beating well. Combine eggs, 1/4 cup milk and vanilla; add to cream cheese mixture. Beat well.
Combine 2 cups flour, baking powder and salt; add to cream cheese mixture, beating at low speed until blended.
Spoon half of batter into a greased and floured 9 x 13-inch pan. Stir marmalade. Spread over batter in pan. Dollop the remaining batter over marmalade. Combine pecans and next 3 ingredients, stirring well. Sprinkle over batter in pan.
Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes.
Combine powdered sugar and 1 tablespoon milk; stir well. Drizzle over coffee cake. Cut into squares to serve.