Pecan Caramel Cinnamon Pound Cake (Printable Version)
Buttery pound cake with cinnamon-pecan swirl and caramel glaze combines the best flavors of cinnamon rolls in cake form.
# Ingredients:
→ Cake Base
01 -
1.5 cups unsalted butter, softened
02 -
8 oz cream cheese, softened
03 -
2 cups granulated sugar
04 -
6 large eggs, room temperature
05 -
3 cups all-purpose flour
06 -
1.5 teaspoons baking powder
07 -
0.5 teaspoon salt
08 -
1 teaspoon vanilla extract
09 -
0.5 teaspoon ground cinnamon
10 -
0.5 cup buttermilk (or regular milk)
→ Cinnamon Swirl
11 -
1 cup chopped pecans (optional)
12 -
0.5 cup packed brown sugar
13 -
2 tablespoons ground cinnamon
14 -
2 tablespoons melted butter
→ Caramel Pecan Glaze
15 -
0.5 cup unsalted butter
16 -
1 cup packed brown sugar
17 -
2 tablespoons heavy cream
18 -
0.5 teaspoon vanilla extract
19 -
1 cup chopped pecans, toasted
# Steps:
01 -
Preheat oven to 325°F (160°C). Thoroughly grease and flour a large bundt or tube pan.
02 -
In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy (about 3-4 minutes).
03 -
Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 -
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
05 -
Add the dry mixture to the wet mixture in thirds, alternating with the buttermilk, until just combined. Avoid overmixing.
06 -
Combine brown sugar, ground cinnamon, melted butter, and chopped pecans in a small bowl.
07 -
Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon-pecan mixture evenly over the batter. Spoon the remaining batter on top and smooth the surface.
08 -
Use a knife to gently swirl the cinnamon mixture into the batter to create a marbled effect.
09 -
Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean.
10 -
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
11 -
Melt butter in a saucepan over medium heat. Add brown sugar and cook, stirring, until melted and bubbly (about 2 minutes). Stir in heavy cream and vanilla; cook 1 more minute. Remove from heat and fold in toasted pecans.
12 -
Pour the warm glaze over the cooled cake. Allow a few minutes for the glaze to set before slicing and serving.
# Notes:
01 -
For best results, ensure all refrigerated ingredients reach room temperature before mixing.
02 -
The cake can be stored in an airtight container for up to 3 days at room temperature.