Description
A decadent cream cheese pound cake swirled with cinnamon, brown sugar, and pecans, then topped with a rich caramel pecan glaze. Perfect for holidays, celebrations, or gifting.
Ingredients
1½ cups unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ cup buttermilk
Cinnamon Swirl:
1 cup chopped pecans
½ cup packed brown sugar
2 tablespoons ground cinnamon
2 tablespoons melted butter
Caramel Pecan Glaze:
½ cup unsalted butter
1 cup packed brown sugar
2 tablespoons heavy cream
½ teaspoon vanilla extract
1 cup chopped toasted pecans
Instructions
- Preheat oven to 325°F (163°C) and grease a bundt pan thoroughly.
- In a large bowl, cream together butter, cream cheese, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Add dry ingredients to the wet mixture in thirds, alternating with buttermilk, mixing until just combined.
- In a small bowl, mix the cinnamon swirl ingredients (pecans, brown sugar, cinnamon, melted butter).
- Pour half of the cake batter into the prepared bundt pan, sprinkle evenly with the swirl mixture, and top with remaining batter.
- Gently swirl with a knife for a marbled effect.
- Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then carefully turn onto a wire rack to cool completely.
- For the glaze, melt butter and brown sugar in a saucepan over medium heat. Stir in heavy cream and vanilla extract, then fold in toasted pecans.
- Pour the warm caramel pecan glaze over the cooled cake before serving.
Notes
Grease and flour the bundt pan well to prevent sticking.
Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
Freeze slices (unglazed) wrapped in plastic and foil for up to 2 months.
Swap pecans with walnuts, hazelnuts, or omit nuts if preferred.
Homemade caramel glaze is best, but store-bought caramel can be used.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 39g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
