Ingredients
For the Pound Cake:
-
1 cup (2 sticks) unsalted butter, softened
-
8 oz cream cheese, softened
-
3 cups granulated sugar
-
6 large eggs, room temperature
-
1 tablespoon pure vanilla extract
-
3 cups all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon salt
-
1 cup whole milk, room temperature
For the Cinnamon Swirl Filling:
-
1/2 cup brown sugar, packed
-
2 tablespoons ground cinnamon
-
1/4 cup chopped pecans (optional, for added crunch)
For the Caramel Sauce:
-
1/2 cup unsalted butter
-
1 cup brown sugar, packed
-
1/2 cup heavy cream
-
1 teaspoon vanilla extract
-
Pinch of salt
For the Cream Cheese Glaze:
-
4 oz cream cheese, softened
-
1 cup powdered sugar
-
1–2 tablespoons milk (or heavy cream)
-
1/2 teaspoon vanilla extract
Instructions
see next page
Ingredients
For the Pound Cake:
-
1 cup (2 sticks) unsalted butter, softened
-
8 oz cream cheese, softened
-
3 cups granulated sugar
-
6 large eggs, room temperature
-
1 tablespoon pure vanilla extract
-
3 cups all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon salt
-
1 cup whole milk, room temperature
For the Cinnamon Swirl Filling:
-
1/2 cup brown sugar, packed
-
2 tablespoons ground cinnamon
-
1/4 cup chopped pecans (optional, for added crunch)
For the Caramel Sauce:
-
1/2 cup unsalted butter
-
1 cup brown sugar, packed
-
1/2 cup heavy cream
-
1 teaspoon vanilla extract
-
Pinch of salt
For the Cream Cheese Glaze:
-
4 oz cream cheese, softened
-
1 cup powdered sugar
-
1–2 tablespoons milk (or heavy cream)
-
1/2 teaspoon vanilla extract
Instructions
see next page
