- 1/2 cup all-purpose flour
- 3 large eggs
- 3/4 cup sour cream
- 1/4 cup orange juice
- 1/4 cup (1/2 stick) unsalted butter or margarine, softened
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon double-acting baking powder
- 1/4 teaspoon salt
- 1 cup (8 ounces) small-curd cottage or ricotta cheese
- 4 ounces cream cheese, softened
- 1 large egg yolk
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon juice or ground cinnamon (optional)
- Preheat the oven to 350°F (325°F if using a glass pan). Grease a 9-inch square baking pan.
- To make the batter: In a blender, food processor, or large bowl, beat together all the batter ingredients until smooth.
- To make the filling: Combine all the filling ingredients.
- Pour half of the batter into the prepared pan, drop the filling by heaping tablespoonfuls over the batter, then carefully top with the remaining batter (the layers will mix a bit). The loaf can be covered and refrigerated for up to 24 hours. Return to room temperature before baking.
- Bake until puffed and lightly browned, 50 to 60 minutes. Serve warm, accompanied with a fruit sauce or fresh fruit if desired.