Description
A decadent cake that combines the flavors of cinnamon rolls with the rich texture of pound cake, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup (8 oz.) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- 1 cup brown sugar (for caramel drizzle)
- ½ cup unsalted butter (for caramel drizzle)
- ½ cup heavy cream (for caramel drizzle)
- ½ teaspoon vanilla extract (for caramel drizzle)
Instructions
- Preheat your oven to 325°F (165°C).
- In a large mixing bowl, combine the softened cream cheese and butter. Beat until light and fluffy, then gradually mix in the granulated sugar.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add this to the creamy mixture, stirring until just combined.
- Fold in the chopped pecans.
- Pour the batter into a greased bundt pan and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- While the cake cools, make the caramel drizzle by combining brown sugar and butter in a saucepan over medium heat until melted and bubbly. Carefully add heavy cream and vanilla, stirring until thickened.
- Once the cake is cool, drizzle the caramel sauce over it and let it sit for 10 minutes before serving.
Notes
For a lighter twist, you can substitute cream cheese with Greek yogurt. Leftovers can be stored in an airtight container in the fridge for up to five days.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg