Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a dry skillet over medium heat, toast the chopped pecans for about 5-7 minutes, then set aside to cool.
- In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and butter extracts.
- 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. Mix until just combined, then gently fold in the toasted pecans.
- Pour the batter into the prepared pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack.
- To make the icing, beat together the cream cheese and softened butter until smooth. Gradually add the powdered sugar, mixing until well combined. If the icing is too thick, add milk a tablespoon at a time until you reach your desired consistency.
- Once the cake has cooled completely, spread the cream cheese icing over the top. Feel free to garnish with additional pecans if desired.
- Slice, serve, and enjoy every bite!
Best ways to enjoy it
This butter pecan cake loaf is delightful on its own, but you can elevate your serving game with a few simple tips. Serve it warm with a dollop of whipped cream for a comforting dessert or pair it with a scoop of vanilla ice cream for an indulgent treat. A hot cup of coffee or chai tea complements the flavors of this cake beautifully, making it a perfect afternoon pick-me-up.
Keeping leftovers fresh
To store your butter pecan cake loaf, place it in an airtight container at room temperature. It will remain fresh for up to three days. If you’d like to extend its life, wrap it in plastic wrap, then foil, and store it in the freezer for up to three months. Just thaw it at room temperature when you’re ready to enjoy it again.
Helpful cooking tips
- Toast the pecans: This step enhances their flavor, making your cake even more delicious.
- Cream it well: Ensure the butter and sugar are well-creamed; this adds air to your batter, giving the loaf a fluffy texture.
- Check for doneness: Ovens can vary. Always check with a toothpick to ensure your cake is perfectly baked.
Creative twists
Looking to customize your butter pecan cake loaf? Consider incorporating chocolate chips for a rich twist or adding spices like cinnamon and nutmeg for warmth. For a more savory profile, try swapping half the sugar for brown sugar. You can also substitute walnuts if you prefer a different nut or leave out the icing altogether for a lighter version.
Common questions
What is the prep time and cooking time?
Preparation will take about 20 minutes, while baking will take around 55-65 minutes.
Can I make this recipe gluten-free?
Absolutely! You can use a gluten-free flour blend instead of all-purpose flour.
How should I store leftovers?
Store any leftover cake in an airtight container at room temperature or freeze it for later enjoyment—just make sure to wrap it well!
With its rich flavors and delightful texture, this Butter Pecan Cake Loaf with Cream Cheese Icing is sure to become a cherished recipe in your collection. Enjoy baking it and sharing it with your loved ones!
