Description
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake combines the rich, creamy texture of a classic cream cheese pound cake with the warm, spicy flavors of cinnamon and the crunch of pecans. Swirled with a cinnamon sugar and pecan mixture and finished with a decadent caramel drizzle, this dessert is perfect for holiday gatherings or any special occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 8 oz cream cheese, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Swirl Mixtures
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup butter, melted
- 1 cup chopped pecans
For Serving
- Caramel sauce (for drizzling)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Set this mixture aside for later use.
- Cream Butter, Sugar, and Cream Cheese: In a large bowl, beat the softened butter, granulated sugar, and cream cheese together until the mixture is smooth and creamy, which should take about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix the batter just until combined to avoid overmixing.
- Prepare Swirl Mixtures: In a small bowl, mix the brown sugar and ground cinnamon for the cinnamon swirl. In another small bowl, combine the melted butter and chopped pecans.
- Layer and Swirl Batter: Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter, followed by half of the pecan and melted butter mixture. Use a knife to gently swirl the cinnamon sugar and pecan mixture into the batter. Pour the remaining batter over top and repeat the sprinkling and swirling process with the remaining cinnamon sugar and pecans.
- Bake the Cake: Bake the cake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before removing it.
- Cool and Serve: Transfer the cake to a wire rack to cool completely. Once cooled, drizzle the cake generously with caramel sauce. Slice and enjoy this rich, flavorful dessert.
Notes
- Be careful not to overmix the batter to keep the pound cake tender and moist.
- Ensure all ingredients, especially the butter and cream cheese, are softened to room temperature for easier mixing.
- If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- The caramel sauce can be store-bought or homemade, depending on your preference.
- Use a toothpick or cake tester to check doneness; if it comes out with wet batter, continue baking and check every 5 minutes.
