This Pecan Cream Cheese Pound Cake combines the soft richness of cream cheese with the warm crunch of toasted pecans. The result is a beautifully moist, buttery cake with nutty depth and a soft crumb.

Instructions. Prepare a 6½-inch springform pan by lining the bottom with parchment paper and wrapping the outer side of the pan in tin foil. Set aside.

Create a well in the center of dry ingredients and whisk in eggs, milk, sour cream, vanilla, and reserved 1/2 cup melted butter until combined. Stir in remaining 1/2 cup pecans. Spoon over pecan ...

1 cup granulated sugar. 1 cup light brown sugar. 1 teaspoon salt. 4 large eggs. 1 tablespoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger ...

Preparation 1. Preheat the oven to 350 F. Spray a loaf pan with cooking spray or grease it with butter. 2. Whisk together the flour, baking soda, baking powder, 1 teaspoon kosher salt, cinnamon ...

Carrot cake is one of those desserts that seemingly has it all: It's seasonless, easy to make, impossibly moist, and typically slathered in velvety cream cheese frosting, We're hard-pressed to ...