Description
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a rich and moist dessert that combines the classic flavors of cream cheese pound cake with a cinnamon sugar swirl and a decadent pecan caramel topping. Perfect for gatherings or as a special treat, this bundt cake offers a delicious balance of sweet, buttery, and nutty flavors with a gooey caramel glaze.
Ingredients
Scale
Cake Batter
- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
Cinnamon Swirl
- 1/2 cup light brown sugar
- 1 tbsp ground cinnamon
Pecan Caramel Topping
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, using a mixer, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light, fluffy, and well combined, which helps create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to evenly distribute the leavening agents and seasoning.
- Mix Batter: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing, which can toughen the cake.
- Prepare Cinnamon Swirl: In a small bowl, blend the light brown sugar and ground cinnamon to create the cinnamon swirl mixture.
- Assemble Cake Batter: Pour half of the batter into the prepared bundt pan, then evenly sprinkle the cinnamon swirl mixture over the top. Carefully pour the remaining batter over the swirl and gently smooth the surface with a spatula.
- Bake the Cake: Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. This ensures the cake is fully cooked but still moist.
- Cool the Cake: Let the cake cool in the bundt pan for 15 minutes, then carefully invert it onto a wire rack to cool completely, preparing it for the topping application.
- Make Pecan Caramel Topping: While the cake cools, prepare the topping by combining brown sugar, heavy cream, unsalted butter, vanilla extract, and a pinch of salt in a saucepan over medium heat. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
- Add Pecans and Finish Topping: Stir in the chopped pecans and remove the saucepan from heat to avoid burning the caramel.
- Serve: Pour the warm pecan caramel topping over the cooled cake just before serving to maintain the topping’s gooey texture and provide maximum flavor impact.
Notes
- Store the cake at room temperature in an airtight container for up to 3 days or refrigerate for 5 to 6 days to maintain freshness.
- For an extra indulgent experience, serve slices with a scoop of vanilla ice cream or a dollop of whipped cream.
- If you prefer a less sweet topping, reduce the brown sugar in the pecan caramel sauce by a tablespoon.
- The cake can be made a day ahead; just add the caramel topping before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 41g
- Sodium: 190mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
