Introduction
Delight in a decadent fusion of flavors with this moist and tender pound cake. Infused with a cinnamon swirl and topped with a luscious caramel pecan glaze, this cake combines the best elements of classic desserts into one irresistible treat.
Detailed Ingredients with Measures
For the Cake:
– 340 grams unsalted butter, softened
– 225 grams cream cheese, softened
– 400 grams granulated sugar
– 6 large eggs, room temperature
– 375 grams all-purpose flour
– 1 ½ tsp baking powder
– ½ tsp salt
– 1 tsp vanilla extract
– ½ tsp ground cinnamon
– 120 ml buttermilk (or regular milk if you don’t have buttermilk)
– 1 cup chopped pecans (optional)
For the Cinnamon Swirl:
– 100 grams packed brown sugar
– 2 tbsp ground cinnamon
– 2 tbsp melted butter
For the Caramel Pecan Glaze:
– 115 grams unsalted butter
– 200 grams packed brown sugar
– 30 ml heavy cream
– ½ tsp vanilla extract
– 1 cup chopped pecans, toasted
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 12 servings
Detailed Directions and Instructions
Prep the Cake
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a 9×5 loaf pan to ensure easy release after baking.
Make the Cake Batter
In a large bowl, cream together the softened butter and cream cheese until the mixture is light and fluffy, which should take about 4–5 minutes. Gradually add the granulated sugar, beating until the mixture is smooth. Incorporate the eggs one at a time, making sure to beat well after each addition. In another bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Gradually blend the dry ingredients into the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Finally, stir in the vanilla extract, followed by the chopped pecans if you decide to use them.
Make the Cinnamon Swirl
In a small bowl, combine the packed brown sugar, ground cinnamon, and melted butter. Pour half of the prepared cake batter into the greased pan. Drizzle the cinnamon mixture over the batter and use a knife or spatula to create a swirl effect. Add the remaining batter, topping with more of the cinnamon swirl mixture, and swirl again gently.
Bake
Place the cake in the preheated oven and bake for 1 hour and 15–30 minutes. The cake is done when a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 10–15 minutes. Afterward, carefully turn it out onto a wire rack to cool completely.
Make the Caramel Pecan Glaze
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the packed brown sugar, mixing until it begins to bubble. Add the heavy cream and continue to stir constantly for about 2 minutes until the mixture is smooth and well combined. Remove from heat and add the vanilla extract, followed by folding in the toasted pecans.
Glaze the Cake
Once the pound cake has cooled completely, pour the caramel pecan glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving to ensure it adheres beautifully.
Notes
Storage Suggestions
Leftover cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The glaze might harden, but can be warmed slightly for serving if desired.
Variations
Feel free to experiment with different types of nuts or toppings such as chocolate chips or a cream cheese frosting instead of the glaze for a different flavor personality.
Baking Tip
Always ensure that your butter and cream cheese are softened beforehand to achieve a light and fluffy batter. This enhances the cake’s texture and ensures a delightful crumb.
Room Temperature Ingredients
Make sure that the eggs and buttermilk are at room temperature; this helps in proper emulsification and results in a moist cake.
Servings
This delicious pound cake yields approximately 12 servings, making it a perfect dessert for gatherings or family meals.
Cook Techniques
Creaming Method
The creaming method is crucial for achieving a light and fluffy cake. Start by beating the softened butter and cream cheese together until the mixture is smooth and airy. This incorporates air into the batter, leading to a tender crumb.
Alternating Dry and Wet Ingredients
When mixing the dry and wet ingredients, alternate adding them to the creamed mixture. Start with a portion of dry ingredients, then add some buttermilk, and continue this process. This technique helps to prevent overmixing and results in a more tender cake.
Cinnamon Swirl Technique
To create the cinnamon swirl, pour half of the batter into the pan and layer it with the cinnamon-sugar mixture. Use a knife or spatula to gently swirl the mixture into the batter, being careful not to overmix, which can cause it to blend rather than swirl.
Proper Baking Time
Baking time can vary based on your oven. Start checking for doneness at the lower end of the baking time range. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready.
Making the Caramel Glaze
To achieve a smooth caramel glaze, melt the butter first, then stir in the brown sugar until bubbles form. Adding the heavy cream gradually while stirring ensures a creamy texture. Remove from heat before incorporating the vanilla and toasted pecans.
FAQ
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but it may slightly alter the flavor of the cake. If using salted butter, you may want to omit the added salt in the recipe.
What can I substitute for buttermilk?
You can use regular milk mixed with a tablespoon of vinegar or lemon juice as a substitute for buttermilk. Let it sit for a few minutes before using in the recipe.
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 up to a week, but allow it to come to room temperature before serving for the best texture.
Can I make this cake ahead of time?
Yes, you can bake the cake ahead of time. It keeps well for a few days. You can also freeze the cake without the glaze for up to a month. Thaw it in the refrigerator and add the glaze just before serving.
Is it possible to make this cake without nuts?
Absolutely! You can omit the pecans altogether, or you can substitute them with another nut or even chocolate chips for a different flavor profile.
Conclusion
Delight in a decadent fusion of flavors with this moist and tender pound cake. Infused with a cinnamon swirl and topped with a luscious caramel pecan glaze, this cake combines the best elements of classic desserts into one irresistible treat that is sure to satisfy your sweet cravings.
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