Strawberry Cream Cheese Loaf Cake

For the loaf cake:

• 1 cup plus 5 tablespoons butter, very soft
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3 large eggs, room temperature
• 1/3 cup plus 5 tablespoons granulated sugar
• 1 1/2 teaspoons vanilla extract
• 3/4 cup strawberry jam
• Red food coloring

For the frosting:

• 6 ounces cream cheese, very soft
• 1/2 cup powdered sugar
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon fine salt

For the loaf cake:

1. Preheat oven to 340°F. Grease a 9-x-5 inch loaf pan with baking spray then line the pan with parchment paper, set aside.
2. In a large bowl mix butter with a rubber spatula until smooth and creamy, about a 1 minute or so. You want the butter to be very smooth and spreadable.
3. Sift flour, baking powder, and salt over the butter, stirring everything to combine.
4. In another bowl, use an electric mixer to whip eggs and sugar together until well combined and slightly pale, about 2 to 3 minutes.
5. Pour the egg-sugar mixture into the butter-flour mixture and use an electric mixer to beat everything together until light and fluffy.
6. Remove some of the batter and mix it with the strawberry jam.
7. Gently swirl in the jam-flavored batter, combining to get marbled, swirl effecting.
8. Pour the batter into the prepared loaf pans. Use a rubber spatula to spread the batter to the front and back of the pan creating a slight ramp.
9. Bake for 25 to 30 minutes until a toothpick inserted comes out clean with a few moist crumbs.
10. Let loaf bread rest in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
11. In a large bowl, beat cream cheese until smooth and lump free, about 1 to 2 minutes. Add in powdered sugar, vanilla, and salt.
12. Spread on top of the cooled loaf, serve, and enjoy!