jam-filled Cream Cheese Pound Cake Loaf

This dense, flavorful pound cake loaf is perfect with coffee or tea, and makes a delicious addition to brunch. And - hint, hint - it's a perfect cake to make for Mom on her special day this weekend. Best of all, it is surprisingly easy to make. You may already have the ingredients in your kitchen.

This recipe, slightly adapted from the book Bake From Scratch, makes two 8.5" x 4.5" loaves. As a small family, we usually halve the recipe. If you have a good scale, we recommend that you weigh the ingredients. That way you're assured of a good loaf. 

The recipe also has you make your own strawberry preserves filling. We used a purchased mixed berry jam in ours (our favorite is an all-natural French jam). If you use jam you bought, choose one that is a looser style, not a jelly for best results. We also added a simple glaze to the top and decorated with a few dried raspberries we had on hand. It's just as delicious naked!

We highly recommend that you read through this recipe before you make it. The mixing instructions are a little different than normal. ​You should always do this, but we have to confess - we often don't! 

​We'll post a VIDEO soon!

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ingredients

• 1 cup (227g) unsalted butter, softened to room temperature
• 8 ounces (225g) cream cheese, softened
• 3 cups (600g) granulated sugar
• 1 Tablespoon (13g) vanilla extract
• 6 large eggs (300g), room temperature
• 3-1/2 cups (438g) all-purpose flour
• 1/2 teaspoon (1.5g) kosher salt
• 1/4 teaspoon (1.25g) baking powder
• 1 cup (240g) heavy whipping cream
• 1 cup preserves of your choice (homemade recipe is below)

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directions

1. Heat oven to 325F (170C). Butter and flour 2  8.5 inch by 4.5 inch loaf pans. Line with parchment paper, allowing the ends to hang over the sides  of the pans. Butter and flour the papers.
2. In your stand mixer, fitted with SideSwipe or your flat beater, beat butter and cream cheese on medium speed until creamy.
3. Add sugar and vanilla; beat until fluffy (2 minutes with SideSwipe, 3-4 mins with standard paddle).
4. Add eggs, one at a time, beating until well incorporated.
5. In a medium bowl, whisk together flour, salt and baking powder. 
6. With mixer on lowest speed, add a small portion of the dry ingredients, then add a small portion of the whipping cream. Mix until just barely combined after each addition. Continue this alternating pattern. We recommend that you stop the mixer to make each addition to avoid "flour clouds" caused when the dry ingredients hit moving beaters. The final addition should be just the dry ingredients.
7. Transfer half the batter to a medium bowl and set aside.
8. Spoon one-third of the remaining batter into one prepared pan. Spread 1/4 cup (67g) jam onto batter. Repeat with one more layer of batter, then jam, then a final layer of the remaining 1/3 of the batter.
9. Using a wooden skewer, gently swirl the batter. Repeat procedure with the second loaf.
10. Tap pans gently on the counter a couple of times to release air bubbles.
11. Bake until a wooden pick inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Let cool in the pans for 10 minutes. Remove from pans and let cool completely on wire racks.

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strawberry sauce - optional

• 1/2 pound (225g) fresh strawberries, hulled
• 2 Tablespoons (30g) water
• 1 Tablespoon (8g) cornstarch
• 3 Tablespoons (36g) granulated sugar

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1. In the work bowl of a food processor, pulse strawberries until smooth, about 1 minute.
2. In a small bowl, whisk together water and cornstarch until smooth.
3. In a medium saucepan, stir together pureed strawberries and sugar over medium-high heat. Whisk in cornstarch mixture. Bring to a boil. Cook, stirring constantly, until thickened, about 1 minute.

Will yield about 1 cup.