Butter Pecan Cake Loaf Recipe

Introduction

The Butter Pecan Cake Loaf is a moist and flavorful dessert featuring a tender cake studded with toasted pecans and finished with a rich butter pecan glaze. Perfect for breakfast, brunch, or dessert, this loaf delivers comforting nutty sweetness in every bite.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups buttermilk
• 1 cup chopped pecans, toasted
• For the Butter Pecan Glaze:
• ½ cup (1 stick) unsalted butter
• ¼ cup packed light brown sugar
• ¼ cup milk
• 1 teaspoon vanilla extract
• 1 ½ cups powdered sugar, sifted
• ½ cup chopped pecans, toasted (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Step 2: In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Scrape down the sides as needed.
3. Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix each addition until just combined, being careful not to overmix.
6. Step 6: Gently fold in the toasted chopped pecans until evenly distributed.
7. Step 7: Pour the batter into the prepared loaf pan and spread evenly.
8. Step 8: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
9. Step 9: Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
10. Step 10: To prepare the glaze, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and milk, simmering and stirring until sugar dissolves and the mixture is smooth (about 2-3 minutes).
11. Step 11: Remove from heat and stir in the vanilla extract.
12. Step 12: Gradually whisk in the sifted powdered sugar until the glaze is smooth and creamy. Adjust the consistency by adding milk or powdered sugar as needed.
13. Step 13: Place the cooled cake on a wire rack over a baking sheet. Pour the glaze evenly over the cake, allowing it to drip down the sides.
14. Step 14: Immediately sprinkle the top with the toasted chopped pecans to garnish.
15. Step 15: Let the glaze set completely for 30 minutes to an hour before slicing and serving.

Tips & Variations

• Use room temperature ingredients for a more tender cake.
• Don’t overmix the batter to avoid a tough texture.
• Toast pecans before adding to enhance their flavor and crunch.
• Sift powdered sugar before making the glaze to prevent lumps.
• Adjust the glaze consistency by adding more milk for thinner glaze or more powdered sugar for thicker glaze.
• Add a pinch of cinnamon, nutmeg, or cloves to the batter for warm, spiced notes.
• Brown the butter in the glaze for a richer, nuttier flavor.
• Fold in chocolate chips for a chocolate pecan twist.
• Use mini loaf pans for individual servings; adjust baking time accordingly.
• Add a tablespoon of bourbon to the glaze for a boozy kick.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil, and freeze. Reheat slices gently in a microwave or oven to enjoy the cake warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the almond extract?

Yes, the almond extract adds a lovely nutty note but the cake will still be delicious without it.

How do I toast pecans?

Spread pecans in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant. Watch closely to prevent burning.

Butter Pecan Cake Loaf Recipe

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5 from 54 reviews

Moist and flavorful Butter Pecan Cake Loaf with a rich butter pecan glaze, perfect for breakfast, brunch, or dessert. This classic cake features tender crumb studded with toasted pecans and is topped with a luscious glaze and crunchy pecan garnish.

• Author: lea
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 80 minutes
• Yield: 1 loaf (9×5 inch) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups buttermilk
• 1 cup chopped pecans, toasted

For the Butter Pecan Glaze:

• ½ cup (1 stick) unsalted butter
• ¼ cup packed light brown sugar
• ¼ cup milk
• 1 teaspoon vanilla extract
• 1 ½ cups powdered sugar, sifted
• ½ cup chopped pecans, toasted (for garnish)

Instructions

1. Cream the Butter and Sugar: In a large bowl or stand mixer bowl, cream together the softened butter and granulated sugar on medium speed for 3-5 minutes until light and fluffy. Scrape down the sides of the bowl occasionally to ensure even mixing. This process is key to a tender cake.
2. Incorporate the Eggs: Add eggs one at a time, beating well after each addition to emulsify the batter and prevent curdling. After all eggs are combined, stir in vanilla and almond extracts to enhance flavor.
3. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Whisking ensures even distribution of leavening agents for proper rise.
4. Alternate Wet and Dry Ingredients: Gradually add dry ingredients to the wet mixture in thirds, alternating with the buttermilk. Begin and end with dry ingredients, mixing each addition just until combined to avoid overmixing which could toughen the cake.
5. Fold in the Pecans: Gently fold toasted chopped pecans into the batter ensuring even distribution to add nutty crunch and flavor.
6. Prepare the Loaf Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or use baking spray with flour or parchment paper to prevent sticking.
7. Pour Batter into Pan: Transfer the batter to the prepared loaf pan and spread evenly.
8. Bake the Cake: Bake for 55-65 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with aluminum foil.
9. Cool the Cake: Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack and cool completely.
10. Prepare the Butter Pecan Glaze: In a small saucepan, melt the butter over medium heat. Stir in brown sugar and milk; simmer while stirring until sugar dissolves and mixture is smooth (2-3 minutes). Remove from heat and stir in vanilla extract.
11. Add Powdered Sugar: Gradually whisk in sifted powdered sugar until smooth and creamy. Adjust consistency by adding milk tablespoon by tablespoon if too thick, or powdered sugar if too thin.
12. Glaze the Cake: Place cooled cake on a wire rack over a baking sheet. Pour glaze evenly over cake, allowing it to drip down the sides.
13. Garnish with Pecans: While glaze is still wet, sprinkle toasted pecans on top to adhere.
14. Let the Glaze Set: Allow the glaze to set completely, about 30 minutes to 1 hour, so it hardens slightly and holds the pecans in place.
15. Slice and Serve: Once set, slice the cake and serve. Enjoy this buttery, nutty treat for breakfast, brunch, or dessert.

Notes

• Use room temperature ingredients for a more tender and even batter.
• Do not overmix the batter to keep the cake light and fluffy.
• Toast pecans at 350°F (175°C) for 5-7 minutes to enhance their flavor and crunch.
• Sift powdered sugar before adding to the glaze to prevent lumps.
• Adjust glaze thickness with additional milk or powdered sugar to your liking.
• Store cake in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze the cake tightly wrapped in plastic wrap and aluminum foil.
• Variations: add cinnamon, nutmeg or cloves for warmth; brown the butter in the glaze for richer flavor; include chocolate chips in the batter; bake in mini loaf pans; add a tablespoon of bourbon to glaze.

Keywords: Butter Pecan Cake, Pecan Loaf Cake, Butter Pecan Glaze, Nutty Cake, Loaf Cake Recipe, Southern Dessert, Butter Pecan Dessert