Crack in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
Step 5: Combine the wet and dry
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix — the batter should be thick but smooth.
Step 6: Layer with caramel
Divide about ¼ of the batter between the two prepared pans. Drizzle about ¼ cup of caramel topping over each, then use a butter knife to gently swirl it into the batter. Top with the remaining batter, dividing it evenly between both pans. If you want extra indulgence, drizzle a little more caramel on top and swirl lightly again.
Step 7: Bake
Place the pans in the oven and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. If the tops start browning too quickly, loosely cover with foil for the last 10 minutes.
Step 8: Cool and serve
Let the loaves cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. Slice thick pieces, serve with a hot cup of coffee or tea, and enjoy the rich swirl of cream cheese and caramel in every bite.
