Cream Cheese Pecan Coffee Cake

I made this to take to Sunday School last week. It was very good and I loved that it was made in a jelly roll pan. The picture isn't too good, but everyone like it.

Cream Cheese Pecan Coffee Cake

1 cup softened butter or margarine

8 ounces softened cream cheese

2½ cups sugar

4 eggs

2 teaspoons vanilla

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt
4 cups flour
2 cups milk

Topping:

1 cup brown sugar

1 c flour

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 c firm cool butter

2 cups chopped pecans

Preheat oven to 350 degrees. Grease a jelly roll pan or large cookie sheet with edges.

Mix butter, cream cheese, and sugar. Add eggs and vanilla and mix well. Add baking powder, baking soda, and salt; stir. Add flour and milk alternately to cream cheese mixture, stirring until well blended. Pour and spread on prepared pan.

To make topping, combine brown sugar, flour, cinnamon, nutmeg, butter, and pecans and cut together with pastry cutter. Sprinkle evenly over batter and bake for 25-30 minutes or until toothpick inserted in center comes out dry and top is lightly browned.

Cool on rack and cut in squares to serve.