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Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake Recipe

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4.2 from 29 reviews

  • Author: admin
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings 1x

Description

This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a decadent dessert combining rich cream cheese pound cake with a cinnamon pecan swirl and topped with a luscious caramel pecan glaze. Perfect for special occasions or whenever you crave a sweet, nutty treat that brings together the flavors of cinnamon rolls and caramel pecans in a moist and tender cake.

Ingredients

Scale

Cake Ingredients

  • 1½ cups unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ cup buttermilk

Cinnamon Swirl

  • 1 cup chopped pecans
  • ½ cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons melted butter

Caramel Pecan Glaze

  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • 1 cup chopped toasted pecans

Instructions

  1. Prepare the Pan and Oven: Preheat your oven to 325°F (163°C) and grease a bundt pan thoroughly to ensure easy release of the cake after baking.
  2. Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened unsalted butter, cream cheese, and granulated sugar together until the mixture is light, fluffy, and well combined. This step ensures a smooth batter and tender crumb.
  3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to incorporate fully. Then stir in the vanilla extract for flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
  5. Mix Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients, mixing gently after each addition until just combined; do not overmix to maintain cake tenderness.
  6. Prepare Cinnamon Swirl: In a small bowl, combine chopped pecans, brown sugar, ground cinnamon, and melted butter. Mix until the ingredients are well blended to create the swirl mixture.
  7. Assemble the Cake: Pour half of the pound cake batter into the prepared bundt pan. Evenly sprinkle the cinnamon pecan swirl mixture over this layer, then carefully top with the remaining batter.
  8. Create the Swirl: Using a knife, gently swirl the batter and cinnamon mixture together, creating a marbled effect without fully blending it in.
  9. Bake the Cake: Place the bundt pan in the preheated oven and bake for 70 to 80 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is cooked through.
  10. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then invert the cake onto a wire rack and let it cool completely.
  11. Make the Caramel Pecan Glaze: In a saucepan over medium heat, melt the unsalted butter with brown sugar, stirring continuously until smooth and bubbling. Remove from heat and stir in heavy cream and vanilla extract. Finally, fold in chopped toasted pecans.
  12. Glaze the Cake: Pour the warm caramel pecan glaze evenly over the cooled cake, allowing it to drizzle down the sides and soak in slightly for maximum flavor.

Notes

  • Ensure all dairy ingredients are at room temperature to avoid curdling and to achieve a smooth batter.
  • Do not overmix the batter once the flour is added to keep the pound cake tender.
  • To toast pecans, spread them on a baking sheet and bake at 350°F (177°C) for about 8 to 10 minutes, stirring occasionally, until fragrant and lightly browned.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup milk, letting it sit for 5 minutes.
  • Use a toothpick or skewer to check cake doneness; it should come out clean or with just a few moist crumbs attached.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting off too quickly.
  • Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://mettehelbak.com/pecan-caramel-cinnamon-roll-cream-cheese-pound-cake-recipe/