Description
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a luscious dessert that combines the rich textures of cream cheese pound cake with swirls of cinnamon sugar and crunchy pecans. Topped with a decadent caramel drizzle, this cake offers a perfect balance of sweet, buttery, and nutty flavors, making it an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Cinnamon Swirl and Topping
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup pecans, chopped
- ¼ cup butter, melted
- Caramel sauce, for drizzling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt 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 mixing bowl, beat the softened butter, granulated sugar, and cream cheese together until the mixture is smooth and creamy, about 3-4 minutes on medium speed.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, making sure each egg is fully mixed in before adding the next. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing.
- Prepare Cinnamon Sugar and Pecan Mixtures: In a small bowl, combine brown sugar and cinnamon to make the cinnamon swirl mixture. In another small bowl, mix the melted butter with chopped pecans.
- Layer and Swirl Batter: Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture, then half the pecan mixture over it. Use a knife to gently swirl these mixtures into the batter. Repeat the layering and swirling with the remaining batter and mixtures.
- Bake: Place the cake in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked but remains moist.
- Cool and Drizzle: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle generously with caramel sauce. Slice and serve this decadent cake.
Notes
- Make sure all dairy ingredients (butter and cream cheese) are softened to room temperature for easier mixing and a smoother batter.
- To evenly swirl the cinnamon sugar and pecans, use a butter knife and make gentle figure-eight motions.
- You can substitute pecans with walnuts or skip nuts entirely for a nut-free version.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake freezes well: slice before freezing and thaw at room temperature before serving.
