Description
Indulgent butter pecan cake loaf whispers southern comfort with each heavenly slice. Cream cheese icing crowns this moist, nutty dessert, promising pure bliss for anyone craving a sweet, nostalgic treat you’ll savor down to the last crumb.
Ingredients
Scale
Cake Base Ingredients:
- 2 cups granulated sugar
- 1 cup (227 grams) unsalted butter, softened
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup buttermilk (or milk + 1 tablespoon vinegar)
- 1 cup pecans, toasted and chopped
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract (optional)
Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cream Cheese Icing Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (113 grams) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and lightly dusting with flour to prevent sticking.
- Create a rich, nutty flavor by toasting pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently until they become golden and release a fragrant aroma. Remove from heat and set aside to cool.
- Using an electric mixer, cream together butter and sugar until the mixture becomes light and airy. Incorporate eggs individually, ensuring thorough mixing after each addition. Blend in vanilla and butter extracts for enhanced flavor depth.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt to eliminate potential lumps. Alternately add dry ingredients and buttermilk to the wet mixture, gently folding until just combined. Carefully fold in the toasted pecans, distributing them evenly throughout the batter.
- Transfer the batter to the prepared loaf pan, smoothing the surface with a spatula for even baking. Bake for 55-65 minutes, or until a toothpick inserted into the center emerges clean. Allow the cake to rest in the pan for 10-15 minutes before transferring to a wire rack for complete cooling.
- Prepare the cream cheese icing by whipping softened cream cheese and butter until completely smooth. Gradually incorporate powdered sugar, mixing thoroughly. Add vanilla extract and adjust consistency by introducing milk one tablespoon at a time until reaching the desired spreadable texture.
- Once the cake has cooled completely, generously spread the cream cheese icing across the top. Optionally, garnish with additional chopped pecans for extra crunch and visual appeal.
Notes
- Perfectly toast pecans by watching closely and stirring constantly to prevent burning, which releases their rich, nutty flavor and enhances the cake’s overall taste.
- Ensure butter and eggs are at room temperature for smoother mixing and a more uniform cake texture that prevents lumpy batter and promotes even baking.
- Use buttermilk for extra moisture and tenderness, creating a softer crumb that keeps the cake deliciously soft and prevents dryness.
- For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining the cake’s original texture and flavor profile.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 471
- Sugar: 44 g
- Sodium: 129 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 1.3 g
- Protein: 5 g
- Cholesterol: 80 mg