Strawberry Coffeecake II recipe

8 ounces cream cheese, softened
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (16 ounce) jar strawberry jam
1 tablespoon lemon juice
1/2 cup chopped hazel nuts
2 tablespoons firmly packed brown sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F.

In large mixing bowl, beat cream cheese, butter, and sugar until fluffy. Add eggs, milk and vanilla extract. Mix well.

Stir together flour, baking powder, baking soda, and salt. Add to cheese mixture. Beat until smooth (batter will be stiff). Spread half the batter into well greased and floured 13 x 9-inch baking pan. Stir together jam and lemon juice. Spread over batter. Spoon remaining batter in small amounts over jam. Combine nuts, cinnamon, and brown sugar. Sprinkle evenly over the top. Bake 35 to 40 minutes or until golden. Serve warm.

Serves: 12 to 15