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Butter Pecan Cake Loaf

Butter Pecan Cake Loaf: Irresistibly Moist Southern Delight

This Butter Pecan Cake Loaf is a moist Southern delight, perfect for any occasion, offering a comforting blend of butter and toasted pecans.
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Prep Time 15 minutes
Cook Time 1 hour
Cool Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter (softened) Substitute with margarine for a dairy-free option.
  • 1 cup Granulated Sugar Consider coconut sugar for a caramel-like flavor.
  • 3 large Eggs Can use flax eggs for a vegan preparation.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for enhanced taste.
  • 1/2 teaspoon Almond Extract Omit if nut allergies are a concern.
  • 2 1/2 cups All-Purpose Flour Can be substituted with a gluten-free flour blend.
  • 1 teaspoon Baking Powder Ensure it is fresh for best results.
  • 1/2 teaspoon Baking Soda Ensure it is fresh for best results.
  • 1/4 teaspoon Salt Adjust according to dietary needs.
  • 1 cup Buttermilk Substitute with a milk and vinegar mix or dairy-free yogurt.
  • 1 cup Chopped Pecans (toasted) Walnuts or almonds can be used as alternatives.
For the Glaze
  • 1/4 cup Light Brown Sugar White sugar can work in a pinch.
  • 1 cup Powdered Sugar Remember to sift to eliminate lumps.

Equipment

  • Electric mixer
  • Mixing bowls
  • Loaf pan
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Cream the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes.
  2. Add the eggs one at a time, mixing well after each addition, then add vanilla and almond extract.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and finishing with dry ingredients.
  5. Gently fold in the toasted pecans until evenly distributed.
  6. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, then pour in the batter.
  7. Bake for 55-65 minutes, checking for doneness with a toothpick.
  8. Allow the loaf to cool in the pan for 10-15 minutes before transferring to a wire rack.
  9. To make the glaze, melt butter, stir in brown sugar and milk until smooth, then mix in vanilla and powdered sugar.
  10. Pour the glaze over the cooled loaf and let it set for 30-60 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Store your Butter Pecan Cake Loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. It can also be frozen for up to 2 months.

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