Description
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a rich and indulgent dessert combining the classic flavors of cinnamon rolls with a moist cream cheese pound cake base. Swirled with a cinnamon sugar and pecan mixture, baked to golden perfection, and drizzled with luscious caramel sauce, it makes for an unforgettable treat perfect for special occasions or a cozy gathering.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 8 oz cream cheese, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Swirl Mixture
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, melted
- 1 cup chopped pecans
Topping
- 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 bowl, beat the softened butter, granulated sugar, and cream cheese together using a mixer on medium speed until the mixture is smooth, creamy, and well combined, approximately 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 Ingredients: Gradually add the dry ingredients to the wet ingredients in three installments, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Prepare Swirl Mixtures: In a small bowl, combine the brown sugar and cinnamon to create the cinnamon sugar mixture. In another small bowl, mix the melted butter and chopped pecans together.
- Layer and Swirl Batter: Pour half of the cake batter into the prepared pan. Evenly sprinkle half of the cinnamon sugar mixture over the batter, then sprinkle half of the pecan and butter mixture on top. Gently swirl these mixtures into the batter using a knife. Add the remaining batter and repeat the sprinkling and swirling process with the rest of the cinnamon sugar and pecan mixtures.
- Bake the Cake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for 10 minutes.
- Cool and Serve: Remove the cake from the pan and transfer it to a wire rack to cool completely. Once cooled, drizzle caramel sauce over the top. Slice and enjoy this decadent dessert!
Notes
- Ensure the butter and cream cheese are softened at room temperature for easier mixing and a smoother batter.
- Do not overmix the batter after adding the flour to keep the cake tender and light.
- Use high-quality caramel sauce for a richer flavor and smoother drizzle.
- You can toast the pecans lightly before mixing for extra crunch and flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
