Pecan Caramel Cinnamon Pound Cake (Printable Version)
Dense, buttery cake layered with cinnamon, cream cheese, pecans, and a caramel drizzle.
# What You'll Need:
→ Cake
01 -
340g unsalted butter, softened
02 -
225g cream cheese, softened
03 -
550g granulated sugar
04 -
6 large eggs, at room temperature
05 -
375g all-purpose flour
06 -
1 teaspoon vanilla extract
07 -
0.5 teaspoon ground cinnamon
08 -
0.25 teaspoon salt
→ Cinnamon Swirl
09 -
1/3 cup brown sugar
10 -
2 teaspoons ground cinnamon
11 -
0.5 cup chopped pecans, plus more for topping
→ Topping
12 -
0.5 cup caramel sauce
13 -
Extra pecans, toasted (optional)
# Steps To Follow:
01 -
Preheat oven to 160°C. Thoroughly grease and flour a 10-cup bundt pan or loaf tin.
02 -
In a large mixing bowl, beat softened butter and cream cheese together until smooth and creamy, about 2–3 minutes.
03 -
Gradually add granulated sugar, beating until mixture is fluffy and light. Incorporate eggs individually, mixing well after each addition.
04 -
Mix in vanilla extract, ground cinnamon, and salt. Sift in flour gradually and blend just until incorporated; do not overmix.
05 -
Pour half of the batter into the prepared pan. Evenly sprinkle with brown sugar, ground cinnamon, and chopped pecans. Cover with remaining batter and gently swirl with a knife to achieve a cinnamon roll effect.
06 -
Bake for 70–80 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack and let cool completely.
07 -
Warm caramel sauce slightly and drizzle generously over the cooled cake. Garnish with additional toasted pecans for enhanced crunch and appearance.
# Notes and Tips:
01 -
For best results, bring all ingredients to room temperature before mixing. Allow the cake to cool completely before glazing to prevent the caramel from running off.