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Butter Pecan Cake Loaf

Delicious Butter Pecan Cake Loaf for Cozy Moments

Enjoy a comforting Butter Pecan Cake Loaf that's rich, moist, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Southern
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter, softened Use salted butter and reduce added salt if needed.
  • 1.75 cups Granulated Sugar Substitute with a sugar alternative if desired.
  • 4 large Eggs Use room temperature eggs for better emulsion.
  • 1 tsp Vanilla Extract Opt for pure vanilla for the best taste.
  • 0.5 tsp Almond Extract Can be omitted if unavailable or for allergies.
  • 3 cups All-Purpose Flour Whole wheat or gluten-free flour can be used.
  • 1 tsp Baking Powder Ensure it’s fresh for optimal leavening.
  • 0.5 tsp Baking Soda Essential for this recipe's rise.
  • 0.5 tsp Salt Reduce if using salted butter.
  • 1.25 cups Buttermilk Substitute with milk mixed with vinegar or lemon juice.
  • 1 cup Chopped Pecans, toasted Other nuts can be used or omitted for nut-free cakes.
For the Glaze
  • 0.5 cup Unsalted Butter Provides a rich base for the glaze.
  • 0.25 cup Light Brown Sugar Adds sweetness and depth to the glaze flavor.
  • 0.25 cup Milk Adjust to your desired thickness.
  • 1.5 cups Powdered Sugar, sifted Sifting avoids lumps.
  • 0.5 cup Chopped Pecans, for garnish Adds visual appeal and texture on top of the cake.

Equipment

  • loaf pan
  • mixing bowl
  • electric mixer
  • whisk
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Combine butter and sugar in a mixing bowl. Cream until light and fluffy.
  3. Add eggs one at a time, mixing in vanilla and almond extract.
  4. Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually add dry mixture to wet mixture, alternating with buttermilk.
  6. Fold in toasted pecans.
  7. Pour batter into prepared pan and bake for 55-65 minutes.
  8. Cool in pan for 10-15 minutes before transferring to a wire rack.
  9. Melt butter, brown sugar, and milk in saucepan for glaze. Whisk in powdered sugar.
  10. Drizzle glaze over cooled cake and sprinkle with chopped pecans.
  11. Let the glaze set before slicing the cake.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 40gProtein: 4gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, store in an airtight container at room temperature for up to 3 days. Freeze for longer preservation.

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