Introduction
Delight in the rich, buttery goodness of Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake. This decadent dessert brings together the comforting flavors of a classic cinnamon roll with the indulgent richness of pecans and cream cheese. Perfect for celebrations or simply as a delightful companion to your morning coffee or tea, this pound cake is sure to impress everyone at the table.
Ingredients
For the Cake:
– 340g unsalted butter, softened
– 226g cream cheese, softened
– 400g granulated sugar
– 6 large eggs, room temperature
– 375g all-purpose flour
– 1 ½ tsp baking powder
– ½ tsp salt
– 1 tsp vanilla extract
– ½ tsp ground cinnamon
– 120ml buttermilk (or regular milk)
– 100g chopped pecans (optional)
For the Cinnamon Swirl:
– 100g packed brown sugar
– 2 tbsp ground cinnamon
– 2 tbsp melted butter
For the Caramel Pecan Glaze:
– 113g unsalted butter
– 200g packed brown sugar
– 30ml heavy cream
– ½ tsp vanilla extract
– 100g chopped pecans, toasted
Prep Time
20 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 50 minutes
Yield
10-12 servings
Detailed Directions and Instructions
Prep the Cake
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a 9×5 loaf pan thoroughly to ensure the cake releases easily once baked.
Make the Cake Batter
In a large mixing bowl, cream the softened unsalted butter and cream cheese together until the mixture is light and fluffy, which should take about 4 to 5 minutes. Gradually add in the granulated sugar and beat until the mixture becomes smooth. Add the eggs one at a time, ensuring to mix well after each addition. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk, starting and finishing with the dry ingredients. Finally, stir in the vanilla extract and the chopped pecans, if desired.
Make the Cinnamon Swirl
In a small bowl, combine the packed brown sugar, ground cinnamon, and melted butter until you achieve a thick paste. Pour half of the cake batter into the prepared pan. Carefully swirl the cinnamon mixture into the batter using a knife or spatula, creating a delightful ribbon effect. Then, add the remaining batter on top and swirl again for an even distribution of cinnamon goodness.
Bake
Place the bundt or loaf pan in the preheated oven and bake for 1 hour and 15 to 30 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for about 10 to 15 minutes before transferring it to a wire rack to cool completely.
Make the Caramel Pecan Glaze
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add in the packed brown sugar and stir continuously until the mixture starts to bubble. Next, add the heavy cream and continue to stir for approximately 2 minutes until the glaze is smooth and glossy. Remove the pan from the heat and stir in the vanilla extract, followed by folding in the toasted pecans.
Glaze the Cake
Once the cake has completely cooled, pour the warm caramel pecan glaze generously over the top, allowing it to cascade down the sides. Let the glaze set for a few minutes before slicing the cake and serving.
Notes
Serving Ideas
This cake pairs beautifully with a hot cup of coffee or tea, making it a perfect sweet treat for breakfast or an afternoon snack.
Storage Tips
Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat, use a microwave in short bursts to warm slices without drying them out.
Customization Options
Feel free to swap in your favorite nuts, like walnuts or almonds, or add chocolate chips for an extra indulgence. Using flavored extracts, such as almond or maple, can also enhance the overall flavor.
Note on Consistency
For a denser pound cake texture, ensure your butter and cream cheese are adequately softened and fully combined for a creamy mixture.
Cook techniques
Creaming Method
This technique involves beating softened butter and cream cheese until light and fluffy. This process incorporates air into the mixture, leading to a lighter and fluffier cake.
Alternative Dry and Wet Ingredients
When mixing your dry and wet ingredients, alternate between them. Start and end with the dry ingredients. This helps maintain an even texture and prevents overmixing, ensuring a tender cake.
Cinnamon Swirling
After pouring the first layer of cake batter, create a swirl effect with the cinnamon mixture by gently running a knife or spatula through the batter. This adds a delightful cinnamon flavor throughout the cake.
Testing for Doneness
To check if your cake is done baking, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. Be mindful not to overbake as this can dry out the cake.
Making Caramel
When preparing the caramel pecan glaze, heat the ingredients over medium heat while stirring continuously to ensure the sugars dissolve properly and prevent burning. Achieving a smooth consistency is key to a perfect glaze.
Glazing Technique
Once the cake has cooled, pour the caramel glaze over the top, allowing it to drizzle down the sides for an elegant presentation. Let the glaze set before slicing for better portion control.
FAQ
Can I use a different type of nut?
Yes, you can substitute the pecans with walnuts or almonds based on your preference or dietary restrictions.
Can I replace cream cheese in the recipe?
For a lighter cake, you can use Greek yogurt or mascarpone cheese, but the texture and flavor may differ slightly.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for longer storage, but be aware that it may dry out.
Can I freeze the cake?
Yes, this pound cake can be frozen. Wrap it tightly in plastic wrap and place it in an airtight container. It can last for up to 3 months. Thaw in the refrigerator before serving.
Is it necessary to use buttermilk?
While buttermilk adds richness and moisture, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice for the same effect.
Conclusion
This Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a true indulgence that melds the delightful flavors of cinnamon rolls with the luxurious texture of pound cake. The rich cream cheese and buttery glaze elevate every bite, making it a perfect choice for special occasions or a comforting afternoon treat. Enjoy it with a steaming cup of coffee or tea as you delight in its sweetness and warmth.
More recipes suggestions and combination
Cinnamon Roll Muffins
Transform the flavors of cinnamon rolls into portable muffins, topped with a similar caramel glaze for a delightful breakfast option.
Pecan Pie Bars
Combine the flavors of pecan pie with a buttery crust and a gooey filling, topped with chocolate for an extra indulgence.
Caramel Apple Cake
Create a moist apple cake with caramel swirls and a crunchy pecan topping, perfect for fall festivals or family gatherings.
Chocolate Swirl Pound Cake
Add a rich chocolate swirl to the classic pound cake base, complemented with a chocolate glaze for an irresistible dessert.
Cream Cheese Brownies
Infuse cream cheese into fudgy brownies for a delicious marble effect, offering chocolate lovers a rich and creamy bite.
Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
Ingredients
Method
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a 9×5 loaf pan thoroughly.
- In a large mixing bowl, cream the softened butter and cream cheese together until light and fluffy.
- Gradually add in the granulated sugar and beat until smooth.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually combine the dry ingredients with the wet mixture, alternating with the buttermilk.
- Stir in vanilla extract and chopped pecans if desired.
- In a small bowl, mix brown sugar, ground cinnamon, and melted butter to make a thick paste.
- Pour half of the cake batter into the prepared pan and swirl in the cinnamon mixture.
- Add the remaining batter and swirl again.
- Bake for 1 hour and 15 to 30 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 to 15 minutes, then transfer to a wire rack.
- Melt butter in a saucepan. Stir in brown sugar until it bubbles.
- Add heavy cream and stir for about 2 minutes until smooth.
- Stir in vanilla extract and fold in toasted pecans.
- Pour the warm glaze over the cooled cake, letting it cascade down.
- Let the glaze set before slicing the cake.
