Lemon Cream Cheese Coffeecake

1/2 cup butter
1 package (8 ounces) cream cheese
1 1/4 cups sugar
2 eggs
1/4 teaspoon McCormick� Ground Mace
(OR 1/4 teaspoon McCormick� Ground Nutmeg )
2 teaspoons McCormick� Pure Lemon Extract
1 3/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk

Topping:
1/2 cup sugar
1/4 cup flour
2 teaspoons McCormick� Pumpkin Pie Spice
1/4 cup butter

1. Preheat oven to 350�F. Cream together butter and cream cheese. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, mixing well. Stir in mace and lemon extract.

2. Sift flour with baking powder, soda and salt. Add alternately with milk to butter mixture. Pour into a greased and floured 9x13x2-inch baking pan.

3. Combine topping ingredients until crumbly. Sprinkle over batter. Bake 35 minutes or until done. Cool. Cut into 2 x 3-inch pieces.