Ingredients
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 3/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup melted butter
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
Directions
Preheat oven to 325°F.
Grease and flour a 10-inch bundt pan.
In a small bowl, stir together brown sugar, cinnamon, and melted butter to create the swirl mixture.
In a large mixing bowl, beat butter, cream cheese, and sugar until light and fluffy (about 5 minutes).
Add eggs one at a time, mixing well after each addition.
Whisk together flour, baking powder, and salt in a separate bowl.
Add the dry ingredients alternately with milk to the creamed mixture, beginning and ending with the flour mixture.
Stir in vanilla extract.
Pour half the batter into the prepared bundt pan.
Spoon the cinnamon swirl mixture over the batter, then lightly swirl with a knife.
Top with the remaining batter.
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
To make the glaze, melt butter in a saucepan over medium heat.
Stir in brown sugar and cream, bringing to a gentle boil for 2 minutes while stirring constantly.
Remove from heat, stir in vanilla, then whisk in powdered sugar until smooth.
Pour the warm caramel glaze over the cooled cake.
Slice and enjoy.
Frequently Asked Questions
How should I properly store leftover Caramel Cream Cheese Cinnamon Roll Pound Cake?
Store the cooled pound cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. If storing longer, wrap tightly in plastic wrap and aluminum foil before freezing for best freshness.
Can I substitute the whole milk in this pound cake recipe?
While whole milk provides the best richness, you can substitute it with an equal amount of 2% milk or buttermilk for a slightly tangier flavor. Avoid using non-fat milk as it may affect the cake's texture.
What is the best way to ensure the cinnamon swirl stays evenly distributed in the pound cake?
To ensure an even swirl, alternate layers of the batter and the brown sugar-cinnamon mixture in your greased 10-inch bundt pan, gently swirling with a knife after layering, but avoid overmixing.
