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.