INGREDIENTS
For the Pound Cake:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Cinnamon Swirl:
- 1/2 cup light brown sugar, packed
- 1 tbsp ground cinnamon
For the Caramel Pecan Topping:
- 1/2 cup chopped pecans (lightly toasted if desired)
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 4 tbsp unsalted butter
- Pinch of salt
- 1/2 tsp vanilla extract
INSTRUCTIONS
- Preheat Oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- Make the Batter:
- In a large bowl, beat the butter and cream cheese until smooth and creamy.
- Add sugar and beat until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into wet ingredients until just combined.
- Prepare the Cinnamon Swirl:
- Mix brown sugar and cinnamon in a small bowl.
- Layer the Batter:
- Pour half of the cake batter into the prepared bundt pan.
- Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Spoon the remaining batter on top and smooth the surface.
- Bake:
- Bake for 75–85 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Make the Caramel Pecan Topping:
- In a saucepan, combine brown sugar, butter, heavy cream, and salt. Bring to a boil over medium heat, stirring constantly.
- Boil for 2–3 minutes until thickened slightly.
- Remove from heat and stir in vanilla and chopped pecans.
- Let cool for 5–10 minutes before spooning over the cooled cake.
- Serve and Enjoy!
- Drizzle the warm caramel pecan topping over the pound cake.
- Slice and serve with coffee or a scoop of vanilla ice cream.
Let me know if you’d like a printable version or a no-bake twist!