Butter Pecan Cake Loaf Recipe
A moist and rich butter pecan cake loaf with cream cheese frosting, perfect for any occasion.
Equipment
- Loaf Pan
- Baking sheet
- Electric mixer
Ingredients
- 1 1/2 cups finely chopped pecans
- 1/3 cup unsalted butter, melted
- 1/4 cup light brown sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 12 tablespoons unsalted butter, softened
- 2 eggs
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon maple extract
- 1/2 cup sour cream
- 1 cup whole milk
- 8 oz cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup buttered pecan chips for frosting
Instructions
- Preheat oven to 350°F. Grease a loaf pan and set aside.
- Toss chopped pecans with melted butter and light brown sugar. Spread on a baking sheet and toast for 6 minutes, flipping halfway. Let cool.
- Sift together flour, baking powder, and salt. Set aside.
- Cream together granulated sugar, brown sugar, and softened butter until light and fluffy. Mix in eggs and egg yolk, then add vanilla extract, maple extract, and sour cream.
- Gradually mix in the dry ingredients, alternating with milk, until smooth. Stir in the cooled toasted pecans.
- Pour batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Cream together cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until fluffy. Fold in buttered pecan chips.
- Once the loaf is cool, spread the frosting on top.
Notes
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the batter to keep the cake fluffy.
- Toasting pecans brings out their flavor and adds crunch.