Strawberry-and-Cream Cheese Swirl Coffee Cake
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Ingredients
- ½ (8-oz) block ⅓-less-fat cream cheese, softened
- ¼ cup butter, softened
- ¾ cup sugar
- 1 large egg
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- 2 Tbsp 1% low-fat milk
- ½ tsp pure vanilla extract
- ¼ cup strawberry jam
- ¼ cup chopped pecans
- 2 Tbsp cold butter, cut into small pieces
Instructions
- Preheat oven to 350°F.
- Beat cream cheese and butter at medium speed with an electric mixer until creamy.
- Gradually add ½ cup sugar, and beat until light and fluffy. Add egg, beating just until blended.
- Whisk together ¾ cup flour, baking powder, baking soda and salt.
- Add half of flour mixture to cream cheese mixture, and beat at low speed just until blended.
- Add milk, and beat just until blended. Beat in remaining flour mixture. Stir in vanilla.
- Spread batter in a 9-inch square pan coated with cooking spray. Dollop jam over batter, and swirl with a knife.
- Stir together remaining ¼ cup flour, ¼ cup sugar, and pecans. Cut in 2 Tbsp cold butter until mixture resembles small peas, using a pastry blender or two forks. Sprinkle over batter.
- Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
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