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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.

Ingredients

Scale

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

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