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All That Jam

As things get busy with Summer coming up, treat yourself to this tasty Strawberry Coffee Cake. I just make it in an old 9 x 13 pan, and it makes a lot! Make one for Mother's Day!

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Strawberry Coffee Cake

Mixing mashed fresh strawberries with the preserves make this coffee cake taste all strawberry jammy. Makes a large coffee cake that's great for serving lots of guests, or potlucks.

  • 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
  • ½ pound fresh strawberries
  • 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
  1. Preheat oven to 350°F.
  2. Grease and flour a 9x13-inch baking dish.
  3. With a pastry blender, mash the strawberries in a mixing bowl, and set aside.
  4. With an electric mixer, cream together the cream cheese and butter.
  5. Gradually add the sugar, and beat until light and fluffy.
  6. Add the milk, eggs and vanilla, mixing well.
  7. In a separate bowl, stir together the flour, baking powder, baking soda and salt.
  8. Add dry ingredients, a little at a time, to creamed mixture, beating until blended. Batter will be stiff.
  9. Spread half of batter evenly in prepared baking dish.
  10. Combine preserves and lemon juice with the mashed strawberries. Spread mixture evenly over batter in pan.
  11. Dot remaining batter evenly over preserves.
  12. Combine the chopped pecans and brown sugar, and sprinkle over top.
  13. Bake in preheated oven for 40 minutes, or until cake tester comes out clean when inserted in center of cake.

The serving dishes in our photograph are Fiesta dinnerware.

Kitchen tools you'll need: 9x13 Baking Dish, Electric Mixer, Mixing Bowls, Rubber Spatula, Pastry Blender

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