Strawberry Walnut Breakfast Cake

8 oz. cream cheese, softened
1/2 cup margarine, softened
3/4 cup sugar
1/4 cup milk
2 eggs, beaten
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
18-oz. strawberry preserves
1/2 cup chopped walnuts
1/2 cup brown sugar, packed

Combine cream cheese, margarine & sugar in a large bowl; beat until light and fluffy. Add milk, eggs and vanilla; mix well and set aside. Stir together flour, baking powder, baking soda and salt; add to cream cheese mixture and blend until smooth and batter is stiff. Spread half the batter evenly in a greased and floured 9x13 pan; spread preserves over batter. Add remaining batter in dollops over preserves. Sprinkle with walnuts and brown sugar. Bake at 350 degrees for 40 minutes. Cut into squares; remove from pan while hot. Serve warm or let cool on a wire rack. Makes 12 servings.

This is another recipe I found in my Gooseberry Patch casseroles cookbook. I usually make some type of hot breakfast on Saturday mornings since Tyler doesn't really like having cold cereal every morning, so I decided to give this recipe a try. Surprisingly, it was really good. I didn't add any walnuts because I don't like adding nuts into anything that I bake, but it was still really good & our kids asked for more when they were finished! :)