Step 6: Bake to Perfection
Bake for 55-65 minutes, or until the top is golden brown and a toothpick inserted into the bread part (avoiding the cream cheese swirl) comes out clean. The cream cheese layer will remain moist.
If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
Let the bread cool in the pan on a wire rack for at least 30 minutes.
Step 7: Create the Caramel Glaze
While the bread is cooling, make the glaze. In a small saucepan over medium heat, melt the butter.
Whisk in the brown sugar and heavy cream. Bring to a gentle boil, then reduce the heat and let it simmer for 1 minute, whisking constantly.
Remove from heat and whisk in the vanilla extract and salt. Let it cool and thicken slightly for 5 minutes.
Step 8: The Grand Finale
Use the parchment paper overhang to lift the cooled bread out of the pan and onto a serving platter.
Poke a few holes in the top of the bread with a skewer. Slowly pour the warm caramel glaze over the top, allowing it to drip down the sides and seep into the holes.
Let the glaze set for 10-15 minutes before slicing. Serve and witness the magic.
Chef’s Notes: Tips for a Flawless Loaf
Room Temperature is CRUCIAL: Ensuring your cream cheese, butter, eggs, and sour cream are at room temperature is non-negotiable. It allows for a smooth, evenly mixed batter and prevents overmixing.
Don’t Over-Swirl: A few elegant swirls are all you need. If you over-mix, you’ll lose the distinct marbled layers and end up with a muddled batter.
The Sour Cream Secret: The high fat content in sour cream (or Greek yogurt) guarantees an incredibly moist and tender crumb that stays that way for days.
Cooling is Key: Letting the bread cool before glazing is important. If you glaze it while it’s too hot, the glaze will just melt and slide right off.
Frequently Asked Questions (FAQ)
Q: Can I use a caramel sauce from a jar?
A: You can for a shortcut, but the flavor of a homemade caramel glaze is far superior and thicker, making it perfect for pouring and setting. If using jarred sauce, warm it slightly for easier pouring.
Q: How do I store this bread?
A: Because of the cream cheese layer, it must be stored in the refrigerator. Cover it tightly with plastic wrap or keep it in an airtight container. It will stay fresh for up to 5 days.
Q: Can I freeze it?
A: Yes, but it’s best frozen without the glaze. Wrap the cooled, unglazed bread tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge and make the fresh caramel glaze before serving.
Q: My cream cheese layer sank. What happened?
A: This can happen if the cream cheese filling is too liquidy or if the bread batter is too thin. Make sure your cream cheese is full-fat and truly at room temperature, and don’t over-mix the batter.
