Caramel Cream Cheese Pound (Print)

A moist, buttery pound cake with luscious swirls of cream cheese and caramel for an irresistible dessert experience.

# Ingredients:

→ Dry Ingredients

01 - 130 grams all purpose flour
02 - 4 grams baking powder
03 - 2 grams salt

→ Wet Ingredients

04 - 113 grams unsalted butter, softened
05 - 200 grams granulated sugar
06 - 2 large eggs
07 - 5 milliliters vanilla extract
08 - 120 milliliters milk
09 - 115 grams cream cheese, softened
10 - 60 milliliters caramel sauce

→ Optional Substitutions

11 - Whole wheat flour as a substitute for all purpose flour
12 - Maple syrup in place of caramel sauce
13 - Plant-based butter and cream cheese for vegan preparation

# Directions:

01 - Preheat oven to 175°C and thoroughly grease a 23 x 13 cm loaf pan.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly blended.
03 - In a separate bowl, beat unsalted butter with granulated sugar until pale and fluffy, about 3-4 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Add the flour mixture to butter mixture alternately with milk, beginning and ending with flour, mixing until just combined.
06 - In a clean bowl, beat cream cheese until smooth, then blend in caramel sauce until fully incorporated.
07 - Pour half of the cake batter into prepared pan. Spoon the cream cheese mixture over the batter, then cover with remaining batter. Use a knife to create swirls throughout.
08 - Bake for 50–60 minutes, or until a toothpick inserted into the centre emerges clean.
09 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

# Notes:

01 - For the best swirl effect, ensure the cream cheese mixture is soft but not runny.
02 - This cake stays fresh for up to 3 days when stored in an airtight container at room temperature.