Butter Pecan Cake Loaf with Cream Cheese Icing

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Introduction:
This Butter Pecan Cake Loaf with Cream Cheese Icing is a moist, flavorful loaf cake that brings out the warm, nutty flavor of pecans combined with rich, buttery goodness. Topped with a luscious cream cheese icing, this cake loaf is perfect as a dessert or a sweet treat with coffee. The pecans add a delightful crunch, while the cream cheese frosting gives it a touch of tang that complements the sweetness perfectly.

Ingredients

For the Butter Pecan Cake Loaf:

  • Butter, softened: ½ cup (115g)
  • Brown sugar: 1 cup (200g)
  • Eggs: 2 large
  • Vanilla extract: 1 teaspoon
  • All-purpose flour: 1 ½ cups (190g)
  • Baking powder: 1 teaspoon
  • Salt: ¼ teaspoon
  • Whole milk: ½ cup (120ml)
  • Pecans, chopped and toasted: ¾ cup (90g)

For the Cream Cheese Icing:

  • Cream cheese, softened: 4 ounces (115g)
  • Butter, softened: 2 tablespoons
  • Powdered sugar: 1 cup (120g)
  • Vanilla extract: ½ teaspoon
  • Pecans, chopped (optional for garnish): 2 tablespoons

Instructions

  1. Prepare the Pecans:
  • Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5–7 minutes, until golden and fragrant. Set aside to cool.
  1. Make the Cake Batter:
  • In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Gently fold in the toasted pecans.
  1. Bake the Cake Loaf:
  • Pour the batter into a greased and floured 9×5-inch loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  1. Prepare the Cream Cheese Icing:
  • In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract.
  1. Assemble the Cake:
  • Once the cake has cooled, spread the cream cheese icing over the top of the loaf. Sprinkle with additional chopped pecans if desired.
  1. Serve:
  • Slice and enjoy this delicious, nutty butter pecan cake loaf with a cup of coffee or tea.

Tips for Success

  • Toast the pecans to enhance their flavor before adding them to the batter.
  • Ensure the cake is completely cooled before icing to avoid melting the frosting.
  • Adjust icing sweetness by adding more or less powdered sugar to taste.

Recommendations

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This loaf also freezes well; wrap in plastic wrap and store in an airtight container for up to 2 months.

Nutrition (per slice, based on 10 slices)

  • Calories: 320 kcal
  • Protein: 4g
  • Carbohydrates: 36g
  • Fat: 18g
  • Fiber: 2g
  • Sodium: 160mg

(Nutrition values are approximate and may vary based on specific ingredients used.)

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