Cream Cheese Pecan Pound Cake
Cream Cheese Pecan Pound Cake offers a rich, moist texture with a delightful combination of creamy cheese and crunchy pecans. Its sweet, nutty flavor makes it perfect for dessert or a special occasion treat, appealing to those who enjoy decadent baked goods with a touch of elegance.
Ingredients
Instructions
- Reserve 1/3 cup of the flour to dredge the chopped pecans.
- In a large mixing bowl, beat the butter, sugar, and cream cheese until creamy and well blended.
- Add vanilla and almond extract, then beat in the eggs one at a time, mixing well after each addition.
- Gradually add the remaining flour, mixing just until combined.
- Dredge the chopped pecans in the reserved flour and fold them into the batter.
- Pour the batter into a greased and floured bundt or loaf pan.
- Bake at 350°F (175°C) for about 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For a lighter texture, ensure your butter and cream cheese are at room temperature before mixing. You can substitute the chopped pecans with walnuts for a different flavor. If you prefer a sweeter cake, consider adding an extra 1/4 cup of sugar. For a twist, incorporate spices like cinnamon or nutmeg, reminiscent of other American recipes.
Serving Suggestions
Serve slices of cream cheese pecan pound cake with a dollop of whipped cream and a sprinkle of toasted pecans on top for added texture. It pairs beautifully with coffee or tea, making it a delightful afternoon treat. For a festive touch, serve it alongside Spiced Applesauce Raisin Bread during holiday gatherings.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and warm slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Pecan Pound Cake contains roughly 999 calories, with 22g protein, 45g carbohydrates, and 85g fat. It is an excellent source of protein (44% of the Daily Value), dietary fiber (40% of the Daily Value), and iron (32% of the Daily Value), and a good source of calcium and potassium. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese in this recipe?
Yes, you can use low-fat cream cheese as a substitute, but the cake may not be as rich and creamy. The texture might be slightly different, so ensure to mix well to achieve a smooth batter.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing or too much liquid. Make sure to mix only until combined and check your oven temperature with an oven thermometer to ensure it's accurate.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that your other ingredients, like baking powder, are also gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).