Description
A decadent fusion dessert combining the rich, dense texture of a classic pound cake with the gooey, spiced filling of a cinnamon roll, all swirled with cream cheese and topped with a caramel glaze.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup caramel sauce, for drizzling
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Stir in the vanilla.
- In a small bowl, mix the brown sugar and cinnamon for the filling.
- Pour one-third of the cake batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Repeat layers, ending with the final third of cake batter.
- Bake for 75-85 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
- Drizzle the cooled cake with caramel sauce before serving.
Notes
You can customize the seasonings to taste.