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Butter Pecan Cake Loaf Recipe

Butter Pecan Cake Loaf Recipe
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★★★★★

4.9 from 6 reviews

A moist and buttery Butter Pecan Cake Loaf featuring toasted pecans, a tender crumb, and a rich buttery glaze topped with crunchy pecans for an irresistible southern-inspired treat perfect for any occasion.

Ingredients

Scale

Cake

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 cup chopped pecans, toasted

Butter Pecan Glaze

  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup packed light brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 cup chopped pecans, toasted (for garnish)

Instructions

  1. Cream the Butter and Sugar: In a large bowl or stand mixer, cream together the softened butter and granulated sugar on medium speed for 3-5 minutes until light and fluffy, scraping down the bowl as needed.
  2. Incorporate the Eggs: Add eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts until evenly combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. Alternate Wet and Dry Ingredients: Gradually add dry ingredients to the wet ingredients alternating with the buttermilk, beginning and ending with dry. Mix after each addition just until combined, avoiding overmixing.
  5. Fold in the Pecans: Gently fold in the toasted chopped pecans to evenly distribute them through the batter.
  6. Prepare the Loaf Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
  7. Pour Batter into Pan: Transfer the batter to the prepared pan and spread evenly with a spatula.
  8. Bake the Cake: Bake for 55-65 minutes until a skewer inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the Cake: Let the baked cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  10. Melt the Butter (Glaze): In a small saucepan over medium heat, melt the butter for the glaze.
  11. Add Brown Sugar and Milk (Glaze): Stir in light brown sugar and milk, bringing the mixture to a simmer while stirring constantly until the sugar dissolves and the glaze is smooth, about 2-3 minutes.
  12. Remove from Heat (Glaze): Remove the pan from heat and stir in the vanilla extract.
  13. Add Powdered Sugar (Glaze): Gradually whisk in sifted powdered sugar until the glaze is smooth and creamy without lumps.
  14. Glaze the Cake: Place the fully cooled cake on a wire rack over a baking sheet. Pour the glaze over the top allowing it to drip down the sides evenly.
  15. Garnish with Pecans: Immediately sprinkle the remaining toasted chopped pecans on top of the glaze for texture and decoration.
  16. Let the Glaze Set: Allow the glaze to set completely for 30 minutes to 1 hour before slicing.
  17. Slice and Serve: Slice the loaf and serve fresh, enjoying the rich buttery pecan flavor.

Notes

  • Ensure pecans are toasted to enhance their flavor and crunch.
  • Do not overmix the batter to maintain a tender crumb.
  • Test cake doneness by inserting a wooden skewer in the center; it should come out clean or with a few moist crumbs.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting off.
  • The glaze can be stored in the refrigerator and reheated gently before use.
  • This cake is best enjoyed within 2-3 days for optimal freshness.

Nutrition

Keywords: Butter Pecan Cake, Pecan Loaf, Butter Pecan Loaf Cake, Southern Cake, Pecan Cake with Glaze, Moist Cake, Nutty Cake

Find it online: https://tastygenius.com/butter-pecan-cake-loaf-recipe/