Caramel Cream Cheese Pound Cake (Print Version)
Soft pound cake swirled with caramel and cream cheese delivers a buttery, melt-in-your-mouth 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
# Instructions:
01 -
Preheat oven to 175°C and grease a 23 x 13 cm loaf pan.
02 -
In a medium bowl, whisk flour, baking powder, and salt until evenly blended.
03 -
In a separate bowl, beat unsalted butter with granulated sugar until pale and fluffy.
04 -
Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract.
05 -
Add flour mixture to butter mixture alternately with milk, mixing until just combined.
06 -
In a clean bowl, beat cream cheese until smooth, then blend in caramel sauce.
07 -
Pour half of the cake batter into prepared pan. Spoon cream cheese mixture over, then cover with remaining batter. Use a knife to swirl.
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.
# Notes:
01 -
Bring all refrigerated ingredients to room temperature to ensure even batter consistency and optimal rise.