Praline Cream Cheese Pound Cake
A rich, indulgent praline cream cheese pound cake with toasted pecans, perfect for special occasions or as a decadent treat for dessert lovers.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch tube pan. Sprinkle 1/2 cup of chopped pecans in the bottom of the pan.
- Combine the all-purpose flour and salt; set aside.
- Cream the butter and softened cream cheese together until smooth.
- Gradually add the brown sugar, mixing well after each addition.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Fold in the flour mixture until just combined.
- Add 1 cup of chopped pecans and stir gently to incorporate.
- Spoon the batter into the prepared pan and bake for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
Ensure your butter and cream cheese are at room temperature for easier creaming. If you don’t have brown sugar, you can substitute with white sugar mixed with a tablespoon of molasses per cup. For a twist, add a teaspoon of cinnamon to the flour mixture for extra flavor. You can also use walnuts instead of pecans if preferred.
Serving Suggestions
This Praline Cream Cheese Pound Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve alongside fresh berries for a refreshing contrast. It makes an excellent dessert for gatherings and can be paired with coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm in the microwave for about 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Praline Cream Cheese Pound Cake contains roughly 880 calories, with 10g protein, 80g carbohydrates, and 41g fat. It is an excellent source of iron (22% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 671mg per serving (29% of the Daily Value).
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 a different type of nut in this recipe?
Yes, you can substitute the pecans with walnuts or almonds if you prefer. Just ensure to chop them to a similar size as the pecans to maintain the texture and flavor balance in the cake.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or using cold ingredients. Make sure to cream the butter and cream cheese until light and fluffy, and ensure all ingredients are at room temperature to achieve a lighter texture.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges will start to pull away from the sides of the pan, indicating it's ready to be removed from the oven.
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).