Salted caramel loaf cake

Method

1. Heat the oven to 160°C fan/gas 4. With an electric mixer, cream together the butter and sugar until pale and fluffy. Add the vanilla extract, then add the eggs, one at a time, beating in until fully incorporated. Fold in the flour with a large metal spoon, then finally fold in most of the choc salted caramel pieces.
2. Spoon two thirds of the mixture into the loaf tin, then add dollops of the salted caramel sauce and ripple it through the batter. Spoon the rest of the cake batter into the tin, then smooth the top and bake for 50 minutes.
3. Once the sponge is well risen and feels springy to the touch, put the tin on a wire rack to cool. After 10 minutes, remove the sponge from the tin and cool completely (see Make Ahead).
4. To make the icing: use a balloon whisk or spatula to beat the cream cheese with the soft brown sugar until smooth and well combined, then spoon and swirl it evenly over the top of the cake. Decorate the top with the remaining choc salted caramel pieces.