Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or plain Greek yogurt
• 1 tsp ground cinnamon

For the Cinnamon Roll Swirl:

• ½ cup brown sugar, packed
• 1 tbsp ground cinnamon
• ¼ cup unsalted butter, melted

For the Pecan Caramel Topping:

• 1 cup pecans, chopped
• ½ cup brown sugar, packed
• ¼ cup unsalted butter
• ¼ cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven and prepare pan:
   Preheat your oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
2. Make the cinnamon swirl mixture:
   In a small bowl, combine the brown sugar and cinnamon for the swirl. Set aside.
3. Prepare the cake batter:
   • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
   • In a large bowl, beat the butter and cream cheese together until smooth and creamy.
   • Gradually add the granulated sugar and beat until fluffy.
   • Add eggs one at a time, beating well after each addition.
   • Mix in vanilla extract.
   • Alternate adding the dry ingredients and sour cream into the butter mixture, starting and ending with dry ingredients. Mix until just combined.
4. Layer the batter and swirl:
   Pour half of the cake batter into the prepared pan.
   Sprinkle half of the cinnamon sugar mixture evenly over the batter, then drizzle half of the melted butter on top.
   Pour the remaining batter over the top, then repeat with the rest of the cinnamon sugar mixture and melted butter.
5. Create the swirl effect:
   Using a knife or skewer, gently swirl the batter to create a marbled effect.
6. Bake:
   Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too much, tent with foil.
7. Make the pecan caramel topping:
   While the cake is baking, prepare the caramel pecan topping:
   • In a saucepan over medium heat, melt butter and brown sugar, stirring constantly until sugar dissolves and mixture is bubbly.
   • Remove from heat and stir in heavy cream, vanilla extract, and salt.
   • Stir in chopped pecans.
8. Add the topping:
   When the cake is done and still warm, pour the pecan caramel topping evenly over the cake.
9. Cool and serve:
   Let the cake cool in the pan for about 20 minutes before transferring to a wire rack. Serve warm or at room temperature.

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