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Butter Pecan Cake Loaf

Irresistibly Moist Butter Pecan Cake Loaf For Sweet Moments

This Butter Pecan Cake Loaf is a delightful dessert that brings a taste of Southern nostalgia with its rich flavor and moist texture.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Glaze Setting Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Ensure it's at room temperature for the best texture.
  • 1.75 cups granulated sugar Can be substituted with coconut sugar.
  • 4 large eggs Use room temperature eggs for optimal emulsification.
  • 1 teaspoon vanilla extract Feel free to swap with almond extract.
  • 0.5 teaspoon almond extract You can omit it or add more vanilla instead.
  • 3 cups all-purpose flour Opt for a gluten-free flour blend if desired.
  • 1 teaspoon baking powder Ensure it's fresh for the best results.
  • 0.5 teaspoon baking soda Works with buttermilk for leavening.
  • 0.5 teaspoon salt Balances the sweetness.
  • 1.25 cups buttermilk Substitute with milk mixed with vinegar if needed.
  • 1 cup chopped pecans, toasted Toasting enhances aroma and flavor.
For the Glaze
  • 0.5 cup unsalted butter Use the same quality as in the cake.
  • 0.25 cup light brown sugar Adds caramelized sweetness.
  • 0.25 cup milk Adjust amount for desired consistency.
  • 1.5 cups powdered sugar, sifted Sifting avoids lumps for a smooth texture.
  • 0.5 cup chopped pecans, toasted for garnish Sprinkle on top for visual appeal.

Equipment

  • Loaf Pan
  • Mixing Bowl
  • Electric mixer
  • Whisk
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Cream butter and sugar in a bowl until light and fluffy.
  3. Incorporate eggs, vanilla extract, and almond extract.
  4. Whisk together dry ingredients in a separate bowl.
  5. Mix dry and wet ingredients alternately, beginning and ending with dry ingredients.
  6. Fold in the toasted pecans.
  7. Pour batter into the loaf pan and smooth the top.
  8. Bake for 55-65 minutes or until a skewer comes out clean.
  9. Cool in the pan for 10-15 minutes before transferring to a wire rack.
  10. Prepare the glaze by melting butter and mixing in brown sugar, milk, and vanilla, then whisk in powdered sugar.
  11. Glaze the cooled cake and sprinkle toasted pecans on top.
  12. Allow the glaze to set for 30 minutes to 1 hour before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Use room temperature ingredients for best results, don't overmix the batter, and ensure the glaze is allowed to set for a beautiful finish.

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