Amid the bustling pace of everyday life, there’s something magical about the aroma of Butter Pecan Cake Loaf filling your kitchen. This Southern-inspired delight brings together a soft, moist crumb that dances with the satisfying crunch of toasted pecans—a combination that’s hard to resist. Not only is it an easy baking project perfect for home chefs of all skill levels, but this cake also doubles as an exceptional treat for breakfast or dessert. Imagine serving it warm with a scoop of vanilla ice cream or alongside your morning coffee. With its comforting essence and incredible versatility, you’ll want to keep this recipe close at hand. Curious about how to create this moist masterpiece? Let’s dive in!
Why is Butter Pecan Cake Loaf a Must-Bake?
Irresistibly Moist: Each slice of this cake showcases a beautifully tender crumb that melts in your mouth, making it a delightful treat any time of day.
Nutty Texture: Enjoy the satisfying crunch of lightly toasted pecans mixed throughout, offering a wonderful contrast to the soft cake.
Easy to Make: With simple ingredients and straightforward instructions, this recipe invites everyone from novice bakers to seasoned chefs to join in the fun.
Versatile Serving Options: Savor it warm on its own, or elevate it with a scoop of ice cream or a drizzle of caramel for an indulgent dessert experience.
Southern Comfort in Every Bite: This Butter Pecan Cake Loaf embodies the essence of Southern hospitality, perfect for sharing at gatherings or simply enjoying at home.
Endless Variations: Whether you add bourbon for a twist or incorporate your favorite nuts, this recipe allows for creative adaptations to suit your taste.
Butter Pecan Cake Loaf Ingredients
For the Cake
- Unsalted Butter (1 cup, softened) – Provides richness and moisture; make sure it’s softened for easy creaming.
- Granulated Sugar (1 ¾ cups) – Sweetens the cake; for a deeper flavor, consider using brown sugar instead.
- Large Eggs (4) – Acts as a binder and adds lift; use room temperature eggs for better incorporation.
- Vanilla Extract (1 tsp) & Almond Extract (½ tsp) – Flavor enhancers that elevate the taste of your Butter Pecan Cake Loaf.
- All-Purpose Flour (3 cups) – Gives structure to the cake; avoid overmixing to maintain tenderness.
- Baking Powder (1 tsp) & Baking Soda (½ tsp) – Essential leavening agents that help the cake rise beautifully.
- Salt (½ tsp) – Balances sweetness and enhances flavors for a more wholesome taste.
- Buttermilk (1 ¼ cups) – Adds moisture and a bit of tang; can substitute with plain yogurt or milk mixed with a splash of vinegar.
- Chopped Pecans (1 cup, toasted) – Introduces crunch and a nutty flavor; toasting them brings out their rich taste.
For the Glaze
- Unsalted Butter (½ cup) – Acts as the base for the glaze, providing richness and smooth texture.
- Light Brown Sugar (¼ cup) – Adds sweetness and a deep flavor to the glaze.
- Milk (¼ cup) – Adjusts the consistency of the glaze; for a richer flavor, use cream instead.
- Powdered Sugar (1 ½ cups, sifted) – Thickens the glaze; ensures a smooth and appealing finish.
- Chopped Pecans (½ cup, for garnish) – Adds extra texture and visual appeal to your finished cake.
Step‑by‑Step Instructions for Butter Pecan Cake Loaf
Step 1: Cream Butter and Sugar
Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, combine 1 cup of softened unsalted butter and 1 ¾ cups of granulated sugar. Using an electric mixer, beat the mixture on medium speed for 3 to 5 minutes until it’s light and fluffy, appearing pale in color. This process ensures that air is incorporated into the Butter Pecan Cake Loaf, creating a tender crumb.
Step 2: Incorporate Eggs
Next, add 4 large room temperature eggs to the butter and sugar mixture, one at a time. Mix well after each addition until smooth. Then, stir in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract, blending until fully incorporated. The mixture should be creamy and well-combined, adding depth to the flavor of your cake loaf.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This dry mixture helps to create a balanced leavening effect in the Butter Pecan Cake Loaf. Once well-combined, set it aside to ensure all leavening agents are evenly distributed.
Step 4: Mix Wet and Dry Ingredients
Now it’s time to bring the wet and dry ingredients together. Gradually add the dry mixture to the butter-egg blend, alternating with 1 ¼ cups of buttermilk. Start with the dry mix, then add some buttermilk, repeating until everything is just combined. Be careful not to overmix; you want a smooth batter without any lumps, ensuring a lovely, moist loaf.
Step 5: Fold in Pecans
Gently fold in 1 cup of toasted, chopped pecans into the batter using a spatula. This step is crucial, as it incorporates the nutty flavor and crunch that characterizes the Butter Pecan Cake Loaf. Aim for even distribution without overmixing, which could deflate the batter and affect the cake’s texture.
Step 6: Prepare Pan
Grease and flour a 9×5 inch loaf pan thoroughly to prevent sticking. This ensures that your beautifully baked Butter Pecan Cake Loaf releases easily after baking. It’s helpful to tap out any excess flour, leaving just a light coating to support the rise of your cake while baking.
Step 7: Fill Pan and Bake
Pour the prepared batter into the greased loaf pan, smoothing the top with a spatula for an even bake. Place the pan in the preheated oven and bake for 55 to 65 minutes. Keep an eye out for a golden-brown top, and check for doneness by inserting a skewer in the center—it should come out clean when the cake is ready.
Step 8: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 to 15 minutes. This resting period helps the Butter Pecan Cake Loaf firm up slightly. Afterward, carefully turn it out onto a wire rack to cool completely, allowing air to circulate for the best texture.
Step 9: Make Glaze
To prepare the glaze, melt ½ cup of unsalted butter in a saucepan over medium heat. Once melted, stir in ¼ cup of light brown sugar and ¼ cup of milk, bringing it to a gentle simmer. Cook while stirring for a few minutes until smooth; then remove from heat, stir in 1 teaspoon of vanilla extract, and mix in 1 ½ cups of sifted powdered sugar for a glossy finish.
Step 10: Glaze the Cake
Once the Butter Pecan Cake Loaf has cooled, drizzle the prepared glaze generously over the top. Allow any excess to drip down the sides for a beautiful presentation. Immediately sprinkle ½ cup of chopped pecans on top of the glaze to create a delightful texture and visual appeal.
Step 11: Set and Serve
Let the glaze set for 30 minutes to 1 hour before slicing the cake. This resting time allows the glaze to firm up, enhancing the overall flavor and presentation. Once set, your Butter Pecan Cake Loaf is ready to serve; slice and enjoy the moist, nutty bliss with family and friends!
Expert Tips for Butter Pecan Cake Loaf
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Room Temperature Ingredients: Always use room temperature ingredients for better incorporation, resulting in a moist and tender Butter Pecan Cake Loaf.
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Avoid Overmixing: Mix the batter until just combined to prevent a dense cake; overmixing can lead to tough texture.
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Toast Your Pecans: Toasting pecans enhances their rich flavor and crunch. Watch them closely to prevent burning!
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Sift the Powdered Sugar: Sifting ensures a smooth glaze texture. This step avoids lumps and makes for a beautiful finish on your cake.
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Check for Doneness: For perfect baking, insert a skewer into the center of the loaf; it should come out clean when the cake is fully baked.
Butter Pecan Cake Loaf Variations & Substitutions
Feel free to get creative with this Butter Pecan Cake Loaf recipe and explore delightful twists that will excite your taste buds!
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Bourbon Infusion: Add 2 tablespoons of bourbon or rum to the batter for a warm, earthy flavor that pairs beautifully with pecans.
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Nutty Alternatives: Try swapping in chopped walnuts or sliced almonds instead of pecans for a unique texture and taste variation. Each nut brings its own character to the loaf!
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Dried Fruit Addition: Toss in ½ cup of chopped dried cranberries or dates to introduce a sweet chewy element that contrasts wonderfully with the crunch of the nuts. Your family will love the surprise!
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Spicy Kick: Incorporate a pinch of cinnamon or nutmeg for a warm spice profile that makes each bite feel even more comforting during chilly days.
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Choco-Carmel Glaze: Drizzle your cake with a homemade chocolate ganache or caramel syrup for an indulgent finish that takes the cake to a whole new level of decadence!
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Zesty Lemon Twist: Add a tablespoon of lemon zest to the batter for a bright, tangy surprise that complements the richness of the butter and pecans.
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Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make it suitable for gluten-sensitive friends and family while maintaining a moist texture.
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Pumpkin Spice Love: During the fall season, swap out 1 cup of buttermilk for pumpkin puree and add some pumpkin spice to create a festive adaptation that’s sure to be a crowd-pleaser!
These variations can help you transform your Butter Pecan Cake Loaf to match your mood or occasion. If you’re looking for additional dessert inspiration, check out my recipes for Cookie Butter Cheesecake or Gingerbread Latte Cake. Enjoy experimenting!
Storage Tips for Butter Pecan Cake Loaf
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Room Temperature: Store your Butter Pecan Cake Loaf in an airtight container at room temperature for up to 3 days for the best flavor and texture.
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Fridge: If you need it to last longer, you can refrigerate the cake for up to a week, though it may become slightly denser. Wrap it in plastic wrap before placing it in an airtight container.
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Freezer: For longer storage, freeze the loaf wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw overnight in the fridge before serving.
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Reheating: To enjoy the cake warm, simply slice and microwave for 10–15 seconds or pop it in a toaster oven until warmed through—perfect with a dollop of whipped cream!
Make Ahead Options
These Butter Pecan Cake Loaf options are perfect for busy home cooks looking to save time during the week! You can prepare the batter up to 24 hours in advance; simply mix all ingredients together and refrigerate it in an airtight container to keep it fresh. Just before baking, give the batter a quick stir to ensure everything is well combined. Additionally, you can toast the pecans and store them in a sealed bag for up to 3 days, maintaining their delicious crunch. When it’s time to bake, pour the batter into your greased loaf pan and bake as directed. This means you can have the delightful taste of homemade Butter Pecan Cake Loaf ready with minimal effort and maximum flavor!
What to Serve with Butter Pecan Cake Loaf
Imagine a delightful gathering where every bite of cake is complemented by delicious pairings that elevate the experience. Here are some scrumptious ideas to make your Butter Pecan Cake Loaf shine even brighter!
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Vanilla Ice Cream: Serve a scoop beside your slice; the creaminess beautifully balances the nutty flavors of the cake.
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Whipped Cream: A dollop adds lightness and sweetness, creating a heavenly contrast against the moist texture of the cake.
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Fresh Berries: Tart raspberries or sweet strawberries add vibrant color and a refreshing note, enhancing the rustic charm of your dessert.
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Toasted Coconut Flakes: Sprinkle some on top for added crunch and a tropical twist that complements the nuttiness of the cake.
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Coffee or Tea: Enjoy a warm cup alongside your cake; the rich flavors pair beautifully, making it a perfect breakfast or afternoon treat.
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Chocolate Ganache Drizzle: For a decadent touch, drizzle chocolate ganache over the glaze; the richness elevates the dessert to a new level of indulgence.
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Caramel Sauce: A rich drizzle brings a sweet, gooey layer that enhances the cake’s flavor while adding a lovely presentation.
Butter Pecan Cake Loaf Recipe FAQs
What type of pecans should I use for the Butter Pecan Cake Loaf?
Absolutely! For the best flavor and texture, use fresh, raw pecans. I recommend toasting them lightly in a dry skillet over medium heat for about 5-7 minutes until they’re golden and fragrant, as this enhances their nutty flavor.
How should I store the Butter Pecan Cake Loaf?
I suggest keeping your Butter Pecan Cake Loaf in an airtight container at room temperature for up to 3 days to maintain its moisture. If you find yourself with leftovers after that, refrigerate it wrapped in plastic for up to a week, or freeze it for up to 3 months. Just remember to let it thaw in the fridge overnight before enjoying!
Can I freeze the Butter Pecan Cake Loaf?
Yes, it’s great for freezing! Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag or container to prevent freezer burn. When you’re ready to enjoy it, thaw it in the fridge. For a warm slice, microwave for 10-15 seconds before serving.
What if my Butter Pecan Cake Loaf turns out dense?
Very good question! Dense cake often results from overmixing the batter or using cold ingredients. To achieve tenderness, ensure all ingredients are at room temperature before starting, and mix until just combined when adding flour. If you see dark spots on the loaf after baking, it may indicate underbaked areas, so check for doneness with a skewer; it should come out clean.
Is the Butter Pecan Cake Loaf safe for those with nut allergies?
If anyone in your home has nut allergies, I’d recommend substituting the pecans with sunflower seeds or an equal amount of raisins for texture without compromising safety. Just be sure to inform anyone who might be affected before serving!
How long does the glaze last, and can I store it?
The glaze can be made ahead of time and stored in the refrigerator for up to one week. To use it, reheat gently in a saucepan over low heat until it’s pourable again. If it hardens, add small amounts of milk to regain the desired consistency.
Delight in Butter Pecan Cake Loaf: Moist, Nutty Bliss
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). In a bowl, cream together butter and sugar until light and fluffy, about 3 to 5 minutes.
- Incorporate eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Add dry ingredients to butter mixture alternately with buttermilk until just combined.
- Gently fold in chopped pecans.
- Grease and flour a 9x5 inch loaf pan.
- Pour batter into the pan and bake for 55 to 65 minutes or until a skewer comes out clean.
- Cool in the pan for 10 to 15 minutes before turning out onto a wire rack.
- For the glaze, melt butter in a saucepan, stir in brown sugar and milk, bringing to a gentle simmer. Stir in vanilla and powdered sugar.
- Drizzle the glaze over the cooled cake and sprinkle with chopped pecans.
- Allow glaze to set for 30 minutes to 1 hour before slicing.
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