Description
Creamy butter pecan cake loaf celebrates Southern baking traditions with rich, nutty flavors. Silky cream cheese icing completes this indulgent dessert you’ll savor slice by slice.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup pecans, toasted and chopped
- 4 large eggs
- 1 cup buttermilk (or milk with 1 tablespoon of vinegar added)
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract (optional for extra flavor)
Cream Cheese Icing Ingredients:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (to achieve desired consistency)
Instructions
- Prepare the oven to 350F (175C) and thoroughly coat a 9×5-inch loaf pan with grease and flour to prevent sticking.
- Develop rich pecan flavor by gently toasting chopped pecans in a dry skillet over medium heat for 5-7 minutes, stirring consistently until they release a warm, nutty aroma. Allow nuts to cool completely.
- Create a fluffy base by beating softened butter and granulated sugar in a large mixing bowl until the mixture becomes light and voluminous.
- Incorporate eggs individually, ensuring thorough mixing after each addition. Infuse depth with vanilla and butter extracts.
- Combine dry ingredients in a separate bowl, whisking flour, baking powder, baking soda, and salt to distribute leavening agents evenly.
- Merge wet and dry mixtures gradually, alternating with buttermilk. Mix gently to maintain cake’s tender texture, avoiding overmixing.
- Gently fold toasted pecans into batter, distributing them evenly throughout the mixture.
- Transfer batter to prepared loaf pan, smoothing the surface for uniform baking.
- Bake for 55-65 minutes until a toothpick inserted into the center emerges clean, indicating complete cooking.
- Allow cake to rest in pan for 10-15 minutes, then transfer to a wire rack for complete cooling.
- Craft smooth icing by blending softened cream cheese and butter until achieving a silky, homogeneous consistency.
- Gradually incorporate powdered sugar, mixing thoroughly. Enhance flavor with vanilla extract, adjusting texture with milk if necessary.
- Once cake has cooled completely, generously spread cream cheese icing across the top, optionally garnishing with additional chopped pecans for extra crunch and visual appeal.
Notes
- Carefully toast pecans to enhance their nutty flavor and prevent burning by stirring constantly and watching the skillet closely.
- Ensure butter and eggs are at room temperature for smoother mixing and better cake texture, helping ingredients blend more evenly.
- Avoid overmixing batter to maintain the cake’s tender crumb, stopping just when dry and wet ingredients are combined.
- Use buttermilk at room temperature to help create a softer, more moist cake with better rise and consistent texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 466
- Sugar: 34 g
- Sodium: 215 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 107 mg