Orange Marmalade Coffee Cake

By McLean

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

Details

Servings 9

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.