8 ounces cream cheese, softened
¼ cup granulated sugar
1 large egg
2½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 large eggs
½ cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
1½ cups coarsely chopped strawberries
Preheat the oven to 350°F (180°C) with a rack set in the middle position. Spray a 9-by-5-by-3-inch (23-by-13-by-8-centimeter) loaf pan with cooking spray. Set aside.
Make the filling
In the mixing bowl of the stand mixer fitted with the flat beater attachment, beat cream cheese on medium (5–6) speed until smooth. Scraping down the bowl as needed, add granulated sugar and egg. Reduce the speed to medium-low (3–4) and continue beating until well blended. Transfer the filling to a small bowl. Set aside.
Make the batter
In another small bowl, combine flour, granulated sugar, baking powder, salt, and baking soda. Set aside. In the mixing bowl of the stand mixer fitted with the flat beater attachment, beat eggs, sour cream, vegetable oil, and vanilla extract on medium-low (3–4) speed until blended. Reduce the speed to low (1–2). Add the flour mixture and beat just until the ingredients come together. Remove the mixing bowl from the mixer and, using a spatula, fold in strawberries.
Spoon about half of the strawberry batter into the prepared loaf pan. Spread the filling over the batter. Carefully spoon tablespoons of the remaining batter over the filling and spread to make a smooth layer.
Bake for 40 minutes. Loosely tent with foil; bake until the loaf is browned and a cake tester comes out clean, 30–35 minutes more.
Let the loaf cool in the pan on a wire rack for 10 minutes. Remove the loaf from the pan and let cool completely. Refrigerate leftovers.
Line the pan with parchment paper to easily remove the loaf. Allow parchment to extend beyond the pan’s edges, grasp, and lift out.
YIELD Makes 1 Loaf
Recipe provided by Sub-Zero, Wolf and Cove
Article originally appeared in March 2022