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• 1 8-ounce package cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 3/4 cup sugar
• 1/4 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2-1/4 cups strawberry preserves (or one 18-ounce jar)
• 1 tablespoon fresh lemon juice
• 1/2 cup chopped pecans
• 1/4 cup firmly packed light brown sugar

Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.

With an electric mixer, cream together the cream cheese and butter. Gradually add the sugar, and beat until light and fluffy. Add the milk, eggs and vanilla, mixing well.

In a separate bowl, stir together the flour, baking powder, baking soda and salt. Add dry ingredients, a little at a time, to creamed mixture, beating until blended. Batter will be stiff.

Spread half of batter evenly in prepared baking dish. Combine preserves and lemon juice and spread evenly over batter in pan. Dot remaining batter evenly over preserves. Combine the chopped pecans and brown sugar, and sprinkle over top.

Bake in preheated oven for 40 minutes, or until cake tester comes out clean when inserted in center of cake. Makes 15 servings.

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