Sour cream loaf cake filled with berries and peaches and pastry cream.
I have been halving the recipe and baking one 8x4 inch recipe at a time. However, since the cakes freeze so well it's probably best to just follow the directions as written and make two cakes at a time. If you don't have the small 8x4 inch pans, I think making the recipe as written and using a 9x5 inch pan would work. Just make sure the batter goes about 3/4 of the way up the pan so that it doesn't overflow. Also, the baking time will probably increase by at least 20 minutes if you bake it all in one pan.