GOOD MORNING COFFEE CAKE
2 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
3/4 teaspoon salt
3/4 cup butter or margarine, softened
2 teaspoons baking powder
3/4 cup milk
2 eggs
1 teaspoon vanilla
1 (3 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
2 teaspoons ground cinnamon, divided
1 (29 ounce) can sliced peaches, well drained 
and chopped or 1 (21 ounce) can apple pie filling 
(I like the peaches best)
1 cup chopped pecans, divided
1/3 cup firmly packed brown sugar

Preheat oven to 350 degrees.  Butter a 9 x 13-inch baking dish.  In large bowl, combine flour, sugar, and salt.  Add butter or margarine and beat with an electric mixer until fine crumbs form. Reserve 1 cup of the crumb mixture.  To remaining crumb mixture, add baking powder, then milk, eggs and vanilla.  Beat on medium speed for 2 minutes. Spread into prepared pan..  Bake 25 minutes or until set.  Meanwhile, in a small bowl, beat cream cheese until fluffy.  gradually beat in condensed milk.  Stir in lemon juice, then the drained and chopped peaches or apple pie filling, 1/2 cup nuts and 1 teaspoon cinnamon; set aside.  In medium bowl, combine reserved crumb mixture, 1/2 cup nuts, 1 teaspoon cinnamon and the brown sugar.  Spread cream cheese mixture evenly over partially baked cake.  Sprinkle with crumb mixture.  Continue baking 35 minutes longer or until set.  Serve warm. (Reheats well in regular oven or in microwave.) Enjoy!