The Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake is a delightful dessert that combines the rich flavors of cream cheese and caramel with the warm spices of cinnamon. This cake is perfect for special gatherings or a cozy family treat. With its soft texture and sweet topping, it’s bound to be a favorite among both kids and adults.
How to Make Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
Ingredients:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the softened butter and cream cheese until smooth.
- Gradually add the sugar and continue to beat until creamy.
- Add in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour and baking powder. Gradually add this to the butter mixture, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Optionally, top with a caramel glaze and pecans before serving.
How to Serve Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
This cake is best served warm, allowing its flavors to shine. You can enjoy it plain or with a drizzle of caramel glaze on top. Adding some chopped pecans gives a nice crunch and enhances the overall flavor. It pairs wonderfully with coffee or tea during afternoon gatherings or family dinners.
How to Store Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze the cake for up to three months. Just make sure to thaw it in the fridge when you’re ready to enjoy it again!
Tips to Make Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
- Ensure your butter and cream cheese are at room temperature for easier mixing.
- Don’t overmix the batter; mix until just combined for a soft texture.
- Check the cake with a toothpick towards the end of the baking time to avoid overbaking.
Variation
You can add a swirl of cinnamon sugar through the cake for an added cinnamon flavor. Just mix together some sugar and cinnamon, and fold it into the batter before pouring it into the pan.
FAQs
1. Can I use a different type of nut?
Yes, you can substitute pecans with walnuts or almonds if you prefer a different flavor.
2. What should I do if I don’t have a bundt pan?
You can use a regular cake pan; just adjust the baking time accordingly since the depth of the batter may change.
3. Can I make this cake ahead of time?
Absolutely! This cake stays moist and delicious for days, making it perfect for preparing in advance.
Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake
Ingredients
- 1 1/2 cups 3 sticks unsalted butter, softened
- 8 oz cream cheese softened
- 2 cups granulated sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the softened butter and cream cheese until smooth.
- Gradually add the sugar and continue to beat until creamy.
- Add in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour and baking powder. Gradually add this to the butter mixture, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Optionally, top with a caramel glaze and pecans before serving.
Leave a Reply