Instructions:
Preheat your oven to 325°F (about 163°C). Grease and flour a bundt pan (10‐12 cup size) or two loaf pans.
In a medium bowl whisk together the dry ingredients: flour, baking powder, and a pinch of salt.
In a large mixing bowl beat the softened butter and cream cheese together until smooth and creamy. Add granulated sugar and continue to beat until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate adding the dry mixture and some buttermilk (if using) to the butter‐cream cheese mixture, beginning and ending with the dry ingredients, mixing just until combined.
In a separate bowl prepare the cinnamon swirl by mixing brown sugar, ground cinnamon, melted butter, and optional chopped pecans or nuts.
Pour about half of the cake batter into the prepared pan, then spread or sprinkle half of the cinnamon swirl mixture over the batter. Add the remaining batter, then top with the rest of the cinnamon swirl. Use a knife or skewer to gently swirl through the batter so the cinnamon mixture forms ribbons but doesn’t fully mix in.
Bake in the preheated oven for about 70‐80 minutes (if using a bundt pan) or until a cake tester or toothpick inserted into the center comes out clean or with only a few moist crumbs.
Let the cake cool in the pan for about 15 minutes, then invert onto a wire rack and allow to cool completely.
While cake cools, prepare the caramel cream cheese glaze: beat together softened cream cheese, powdered sugar, vanilla, and enough milk (or cream) to reach desired consistency. Warm some caramel sauce (homemade or store‐bought) and combine lightly (or drizzle separately).
Once cake is cool, drizzle caramel sauce over top, then pour or spread the cream cheese glaze, allowing some to drip down the sides.
Slice and serve.
Tips for best results:
Make sure butter and cream cheese are truly softened to avoid lumps. Don’t overmix after adding flour to keep the crumb tender. Swirl the cinnamon‐sugar gently so you get visible ribbons without overmixing. Watch the cake toward the end of baking; every oven differs.
Variations: add chopped nuts (pecans, walnuts, almonds) to swirl or topping; use salted caramel for contrast; try a caramel‐pecan topping; use different extracts (almond, maple) to enhance flavor.
If you like, I can give you a full printable recipe with precise quantities, timing, and images—and nutrition info.