Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Introduction:

If you love cinnamon rolls, pound cake, and gooey caramel, this recipe is a dream come true. This rich, buttery cake is swirled with cinnamon-sugar pecans, topped with a luscious homemade caramel sauce, and infused with the creamy tang of cream cheese. It’s perfect for brunch, holidays, or an indulgent dessert to share with friends and family.

Health Highlights:

While this dessert is a treat, it also offers a few health-related benefits when enjoyed in moderation:

• Cinnamon helps regulate blood sugar and has anti-inflammatory properties.
• Pecans are packed with healthy fats and antioxidants, which are good for heart health.
• Eggs and cream cheese add protein and essential vitamins like B12 and D.
• Butter provides energy and fat-soluble vitamins like A and E.

Ingredients:

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 8 oz (225 g) cream cheese, softened
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

For the Cinnamon Pecan Swirl:

• ½ cup dark brown sugar
• 1 ½ teaspoons ground cinnamon
• ½ cup chopped toasted pecans

For the Caramel Sauce:

• 1 cup brown sugar
• ½ cup heavy cream
• 4 tablespoons butter
• Pinch of salt (optional, for salted caramel)

Instructions:

1. Prepare the Cake Batter:

1. Preheat your oven to 325°F (170°C). Grease and flour a large bundt or pound cake pan.
2. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy (about 3–4 minutes).
3. Add sugar gradually and continue beating until light and fluffy.
4. Add eggs one at a time, mixing well after each.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture. Mix just until incorporated—don’t overbeat.

2. Add the Cinnamon Swirl:

1. In a small bowl, mix brown sugar, cinnamon, and chopped pecans.
2. Pour half the batter into your prepared pan.
3. Sprinkle the cinnamon-pecan mixture evenly over the batter.
4. Add the remaining batter on top and swirl gently with a knife to create ribbons of filling.

3. Bake:

1. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack and let cool completely.

4. Make the Caramel Sauce:

1. Combine brown sugar, heavy cream, butter, and a pinch of salt in a saucepan over medium heat.
2. Stir continuously until the mixture starts to boil, then simmer for 3–5 minutes until thickened.
3. Let the caramel cool slightly before drizzling over the cake.

Serving Suggestions:

• Drizzle the caramel sauce generously over the cooled cake and top with extra pecans if desired.
• Serve with a scoop of vanilla ice cream or a hot cup of coffee for a luxurious dessert experience.
• Store any leftovers in an airtight container in the fridge for up to 5 days.

Tips for Success:

• Make sure all ingredients are at room temperature for a smooth batter.
• Toast the pecans beforehand to bring out a deeper, nutty flavor.
• If you prefer a more subtle sweetness, reduce the sugar by ¼ cup. Potsticker Soup with Mushrooms Bok Choy