Description
Butter Pecan Cake Loaf with Cream Cheese Icing brings Southern charm straight to your kitchen table. Warm, nutty pecan goodness meets silky cream cheese frosting for a delightful treat that feels like a sweet afternoon hug.
Ingredients
Scale
Main Ingredients (Cake):
- 1 cup unsalted butter (240 milliliters)
- 2 cups granulated sugar (400 grams)
- 4 large eggs
- 2 cups all-purpose flour (240 grams)
- 1 cup buttermilk (240 milliliters)
- 1 cup toasted, chopped pecans (100 grams)
Supporting Ingredients (Cake):
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Finishing Ingredients (Icing):
- 8 ounces (226 grams) cream cheese
- ½ cup unsalted butter (120 milliliters)
- 4 cups powdered sugar (480 grams)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (15–30 milliliters)
- Extra chopped pecans
Instructions
- Toast 1 cup chopped pecans in a dry skillet over medium heat for 5-7 minutes. Stir constantly until golden and fragrant. Transfer to a plate to cool completely.
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, allowing extra paper to hang over the sides for easy removal.
- Cream 1 cup softened unsalted butter with 2 cups granulated sugar using an electric mixer. Beat for 3-5 minutes until the mixture becomes light and fluffy.
- Add 4 large eggs one at a time, beating thoroughly after each addition. Mix in 1 teaspoon vanilla extract and 1 teaspoon butter extract until fully incorporated.
- Whisk 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a separate bowl to ensure even distribution.
- Gradually blend flour mixture into butter mixture, alternating with 1 cup buttermilk. Start and end with dry ingredients. Mix until just combined to maintain a tender crumb.
- Gently fold the toasted pecans into your batter, ensuring even distribution throughout.
- Transfer batter to prepared loaf pan, smoothing the top with a spatula. Bake at 350°F (175°C) for 55-65 minutes, until a toothpick inserted in the center comes out clean.
- Cover the top with aluminum foil if browning too quickly during baking to prevent burning.
- Remove from oven and let cool in the pan for 10-15 minutes. Carefully transfer to a wire rack to cool completely.
- Beat 8 ounces softened cream cheese with ½ cup softened butter until smooth. Gradually add 4 cups powdered sugar, mixing until fluffy.
- Stir 1 teaspoon vanilla extract into the icing. Add 1-2 tablespoons milk to reach desired consistency.
- Spread cream cheese icing generously over the completely cooled cake. Sprinkle additional chopped pecans on top for garnish and texture.
Notes
- Toast pecans before adding to the batter to enhance their nutty flavor and prevent them from sinking.
- Check cake doneness by inserting a toothpick in the center, which should come out with just a few moist crumbs.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Let the cream cheese come to room temperature before making the icing to ensure a smooth, lump-free texture.
- Prep Time: 20-25 minutes
- Cook Time: 55-65 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 635
- Sugar: 56 g
- Sodium: 190 mg
- Fat: 43 g
- Saturated Fat: 17 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg