Strawberry Jam Coffee Cake

Strawberry Jam Coffee Cake Cake 1 (8 ounce) packages 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) jars strawberry preserves 1 tablespoon lemon juice Topping 1/2 cup pecans, chopped 1/4 cup brown sugar, firmly packed 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. Combine the flour and next 3 ingredients; add to the cream cheese mixture, mixing at low speed until blended. 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. Combine the pecans and brown sugar; sprinkle over the batter in the pan. 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