1/2 cup butter or margarine 8 oz. pkg. cream cheese 1 1/4 cups sugar 2 eggs 1 tsp. baking powder 1 tsp. vanilla 1/2 tsp. baking soda 1/2 tsp. salt 2 cups flour 1/2 to 3/4 cup milk TOPPING: 1/2 cup brown sugar 1/2 flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cup butter or margarine 1 cup coarsely chopped pecans (optional)
Procedure
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Blend butter or margarine with cream cheese. Add sugar and beat until fluffy. Blend in eggs, baking
powder, baking soda, vanilla, and salt. Mix in half the flour and then the milk. Blend in remaining flour.
Combine all topping ingredients, except pecans. Cut in butter or margarine until particles are fine. Spread half the cake batter in a 9x13 inch pan, greased on the bottom. Sprinkle half of topping mixture over
batter. Add remaining batter. Then the rest of topping mixture. Sprinkle on pecans, if desired. Place in a
350° oven for 40-45 minutes. Serve warm. Cake settles when removed from oven.
NOTE: If lighter coffee cake is desired, use only one-half cup of milk.
