Cream Cheese Pound Cake with Chocolate and Apricot

Almost forgot the cream cheese until I was about to put it in the oven, but still turned out fine!

Cream Cheese Pound Cake with Chocolate and Apricot
from Christina Marsigliese

For one eight-inch long cake:
1 cup (142g) all-purpose flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
7 tbsp (100g) unsalted butter, room temperature
100g cream cheese, room temperature
2/3 cup (135g) caster sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
zest of a lemon (optional)
70g dark chocolate, chopped
60g chopped dried apricots

  1. Preheat oven to 350°F/180°C. Line a 22×11-cm rectangular loaf pan with parchment paper.
  2. In a large bowl, sift together the flour, baking powder, baking soda and salt; set aside.
  3. In a medium mixing bowl beat the butter and sugar on high speed using an electric mixer until light and fluffy, about 2 minutes. Beat in vanilla. Add the cream cheese and beat until very light and airy. Beat in eggs, one at a time, mixing well after each addition until silky and creamy.
  4. Add the flour mixture and fold in just until incorporated. Gently fold in chopped chocolate and apricots. Spoon batter into the prepared pan and smooth the top.
  5. Bake until a skewer inserted into the center comes out clean, 40-45 mins. Keep an eye on it and don’t let it over-bake. Transfer pan to a wire rack and let cool in pan for about 20 minutes. Remove cake from the pan and cool completely.

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