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Butter Pecan Cake Loaf

Butter Pecan Cake Loaf: A Cozy Slice of Southern Bliss

Indulge in this Butter Pecan Cake Loaf, a simple yet elegant Southern treat for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Southern
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter Provides moisture and richness; substitute with margarine for a dairy-free option.
  • 1 cup granulated sugar Adds sweetness and structure; substitute with coconut sugar in moderation for a healthier twist.
  • 3 large eggs Helps bind ingredients together; flax eggs can be used as a vegan alternative.
  • 1 teaspoon vanilla extract Enhances overall flavor; almond extract can be used for a unique profile.
  • 1/2 teaspoon almond extract Gives a subtle nutty flavor; optional or replace with more vanilla.
  • 2 cups all-purpose flour Forms the base; use a gluten-free blend to make it gluten-free.
  • 1 teaspoon baking powder Essential for a fluffy cake; ensure freshness.
  • 1/2 teaspoon baking soda Essential for a fluffy cake; ensure freshness.
  • 1/4 teaspoon salt Enhances flavor; sea salt or kosher salt works well.
  • 1 cup buttermilk Adds moisture and tang; substitute with regular milk mixed with vinegar.
  • 1 cup chopped pecans, toasted Provides crunch and nutty flavor; walnuts can be substituted.
For the Glaze
  • 1/4 cup brown sugar Contributes deep flavor; light or dark works.
  • 2 tablespoons milk Adds creamy consistency; non-dairy milk is a great substitute.
  • 1 cup powdered sugar Sweetens the glaze; sift before use.

Equipment

  • mixing bowl
  • Electric Mixer
  • whisk
  • Loaf pan
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, beat butter and sugar until light and fluffy, about 3-5 minutes.
  2. Add eggs one at a time, mixing well, followed by vanilla and almond extract.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Gradually add dry ingredients to the wet mixture, alternating with buttermilk.
  5. Fold in chopped pecans until evenly distributed.
  6. Preheat oven to 350°F (175°C) and grease a loaf pan, dusting with flour.
  7. Pour batter into the loaf pan and bake for 55-65 minutes until a toothpick comes out clean.
  8. Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack.
  9. Melt butter for the glaze, stir in brown sugar and milk, whisk until smooth.
  10. Remove from heat, whisk in vanilla and powdered sugar until smooth.
  11. Pour glaze over the cooled cake and sprinkle with additional pecans.
  12. Allow glaze to set for 30 minutes to an hour before slicing.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 210mgPotassium: 100mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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