• PREP. Position an oven rack in the middle of the oven and preheat oven (convention oven, no fan) 350°F / 180°C.

  Measure your ingredients and ensure that your butter, eggs, and sour cream are at room temperature.

  Generously grease a 9×5 inch loaf pan or line with parchment paper. When lining it with parchment paper, I like to leave an overhang on both sides so I can easily lift the cake later from the pan.

Make the Strawberry Fiilling

• Using a spatula, mix together the cornstarch, water, strawberries and sugar in a small saucepan. Cook over medium low heat 5-7 minutes, stirring occasionally until thickened and some of the strawberries have broken down (should be quite thick). Set aside to cool.
  13g (1¼ tbsp) cornstarch / cornflour, 15g (1 tbsp) water, 50g (¼ cup) white granulated sugar, 115g (¾ cup) chopped fresh strawberries

Make the Pecan Streusel

• In a medium-sized bowl, mix together the chopped pecans, flour, sugar, and cold butter.

  Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs.
  30g (¼ cup) chopped pecans, 31g (¼ cup) all-purpose flour, 50g (¼ cup) white granulated sugar, 28 (2 tbsp) butter

Make the Batter for the Loaf Cake

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  234g (1¾ cup + 2 tbsp all-purpose flour, 1½ tsp baking powder, ¾ tsp baking soda, ¼ tsp sea salt
• Cream. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  128g (½ cup + 1 tbsp) unsalted butter, 225g (1 cup + 2 tbsp) granulated white sugar
• Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla just until combined.
  150g (3 large eggs) eggs, 1½ tsps pure vanilla extract
• Gradually add flour mixture to creamed butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Do not overmix!
  230g (1 cup) sour cream
• Measure out ¼ cup batter and set aside for Cream Cheese Filling.

Make the Cheesecake Filling

• In a separate mixing bowl , add ¼ cup reserved batter, softened cream cheese, vanilla extract and sugar. Beat on medium high speed until smooth and creamy, about 1 minute.

  For this step, you can use a handheld mixer or a stand mixer with paddle attachment.
  225g (8 ounces) cream cheese, 60g (¼ cup) reserved loaf cake batter, 5g (1 tsp) pure vanilla extract, 50g (¼ cup) sugar

Assembly

• Here’s the fun part – layering all the four components together!

  Measure out 1 cup or about 270g of the loaf cake batter (from Step 6). We will use this batter later on to top cream cheese layer.

  Spoon the rest of the batter into the loaf pan and spread evenly. An offset spatula would be handy for spreading each layer.

  Next, spoon Strawberry Filling over batter and gently smooth, but do not touch the sides of the pan.

  Top the cheesecake layer with the Cheesecake Filling, again, not touching the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).
• Sprinkle evenly with Pecan Streusel then tap pan on counter a three times to get rid of any air bubbles.
• Bake for 60-65 minutes or until toothpick inserted comes out with a few moist crumbs (without inserting in the cheesecake filling).

  Let it cool on wire rack for 1-2 hours. Gently lift the loaf cake out of the pan using parchment paper hang. Let cool to room temperature.