Step-by-step instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a dry skillet over medium heat, toast the chopped pecans for about 5-7 minutes until golden. Set aside to cool.
3. In a large mixing bowl, cream the softened butter and granulated sugar until fluffy. Add in the eggs one at a time, mixing thoroughly after each addition. Finally, stir in the vanilla and butter extracts.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk, and mix until just combined. Gently fold in the toasted pecans.
5. Pour the batter into the greased loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
6. For the cream cheese icing, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing well. Adjust the icing’s consistency with milk if necessary.
7. Once the cake has cooled, spread the delicious cream cheese icing on top and garnish with extra pecans, if desired.
8. Slice, serve, and enjoy each bite of this delectable loaf!

Best ways to enjoy it

This Butter Pecan Cake Loaf is delightful on its own, but a few simple serving suggestions can elevate your experience. Pair it with a nice cup of coffee or tea for a cozy afternoon break. For a brunch setting, consider serving it alongside fresh fruit or a light salad to balance the richness of the cake. You can also warm a slice slightly and add a scoop of vanilla ice cream on top for an indulgent dessert.

Keeping leftovers fresh

To store your Butter Pecan Cake Loaf, place it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, consider wrapping it tightly in plastic wrap and aluminum foil, then freezing it for up to 2 months. When you’re ready to enjoy it again, simply thaw overnight in the refrigerator and allow it to come to room temperature before serving.

Helpful cooking tips

Here are some handy tips to ensure your Butter Pecan Cake Loaf turns out perfectly every time:

• Cream the butter and sugar thoroughly for at least 3-5 minutes. This helps incorporate air into the mixture, leading to a lighter, fluffier cake.
• Don’t skip the toasting step for the pecans! It enhances their flavor, making the cake all the more delicious.
• Make sure to let your cake cool completely before icing to prevent the cream cheese from melting.

Creative twists

While this Butter Pecan Cake Loaf is fantastic as is, feel free to get creative! Add chocolate chips for a delightful contrast or a hint of cinnamon for warmth. You can also experiment with different nuts, like walnuts or hazelnuts, or add a splash of bourbon or rum to the icing for an adult twist.

Your questions answered

How long does the cake take to prepare?

The total time for preparing and baking this cake is approximately 1.5 hours—the prep takes about 20-30 minutes, and baking can take up to 65 minutes.

Can I substitute buttermilk?

Yes, if you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of vinegar to a cup of milk. Let it sit for about 5 minutes before using!

Is it safe to freeze the cake?

Absolutely! Your Butter Pecan Cake Loaf can be frozen for up to 2 months. Just ensure it’s wrapped well to prevent freezer burn.

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