Oh my goodness, let me tell you about this incredible butter pecan cake loaf topped with creamy icing! The moment you slice into it, you’re met with the rich, buttery aroma mingling with the nutty scent of toasted pecans. It’s like a warm hug on a plate! This cake has a special place in my heart because it’s been a family favorite for as long as I can remember. My grandma used to bake this on Sunday afternoons, filling the house with warmth and sweet scents. We’d all gather around the table, eagerly waiting for the first slice. Trust me, when you pair that moist, flavorful loaf with velvety cream cheese icing, every bite is pure bliss. It’s not just a dessert; it’s a delightful experience that brings back cherished memories. You’re going to love making this one!
Ingredients for Butter Pecan Cake Loaf Cream Cheese Icing
Gathering the right ingredients is half the fun! Here’s what you’ll need to create this delectable butter pecan cake loaf and its delightful cream cheese icing:
- 1 cup unsalted butter: Make sure it’s softened to room temperature for easy creaming.
- 1 cup packed brown sugar: This adds a lovely caramel flavor and moisture to the cake.
- 1 cup granulated sugar: Balances the richness of the brown sugar.
- 4 large eggs: These will help bind everything together and add richness.
- 2 cups all-purpose flour: The base of our cake—sifted for an airy texture.
- 1 teaspoon baking powder: Gives the cake that perfect rise.
- 1 teaspoon baking soda: Works with the buttermilk to create a light, fluffy loaf.
- 1/2 teaspoon salt: Enhances all the flavors beautifully.
- 1/2 cup buttermilk: Adds moisture and a slight tang to the cake.
- 1 cup chopped pecans: Toasted if you like, for a deeper flavor and crunch!
- 8 oz cream cheese, softened: The star of our icing—make sure it’s nice and creamy.
- 2 cups powdered sugar: Sweetens up the icing to perfection.
- 1 teaspoon vanilla extract: Adds a warm, aromatic flavor that ties it all together.
With these ingredients, you’re well on your way to creating a cake that’s not just delicious but memorable. Happy baking!
How to Prepare Butter Pecan Cake Loaf Cream Cheese Icing
Preheat and Mix
First things first, let’s preheat that oven to 350°F (175°C). While it’s warming up, grab your mixing bowl and beat the unsalted butter with both sugars until it’s light and fluffy—this will take about 3-5 minutes. You really want to incorporate air into the mixture, so don’t rush this step! Trust me, it makes all the difference in the final texture of your cake.
Combine Dry Ingredients
Now, in a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients separately is crucial because it ensures the leavening agents are evenly distributed throughout the flour, which helps your cake rise beautifully. It’s a little extra step that pays off big time!
Mix Wet and Dry Ingredients
Next, you’re going to alternate adding the dry mixture to your butter-sugar blend with the buttermilk. Start with a third of the dry mix, then add half the buttermilk, and repeat until everything is incorporated. Be gentle! Overmixing can make the cake tough. Once it’s all smooth, fold in those lovely chopped pecans—this is where the magic happens! The pecans add that delightful crunch and nutty flavor that pairs perfectly with the buttery cake.
Bake the Cake
Pour your luscious batter into a greased loaf pan, making sure to spread it evenly. Pop it in the oven and bake for about 60-70 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with just a few moist crumbs. Don’t be tempted to open the oven door too soon, though, as it can affect the rise!
Prepare the Cream Cheese Icing
While the cake cools, let’s whip up that creamy icing! In a mixing bowl, beat the softened cream cheese with the powdered sugar until it’s smooth and fluffy. Then, stir in the vanilla extract. This icing is simple but oh-so-delicious, and it adds the perfect sweet touch to your cake.
Ice the Cake
Once your cake has completely cooled, it’s time to ice it! Spread the cream cheese icing generously over the top, letting it drip a bit down the sides if you like that rustic look. Trust me, it’s going to be hard to resist sneaking a taste at this point!
Why You’ll Love This Recipe
- Rich and Flavorful: The combination of buttery cake and crunchy pecans makes every bite a delightful experience.
- Creamy Icing: The smooth cream cheese icing adds a luscious sweetness that perfectly complements the cake.
- Easy to Make: With straightforward steps, this recipe is perfect for both seasoned bakers and beginners!
- Perfect for Any Occasion: Whether it’s a cozy family gathering or a special celebration, this cake loaf shines on any table.
- Make Ahead: Bake it in advance and store it in the fridge; the flavors only get better over time!
- Customizable: Feel free to swap out pecans for walnuts or add your favorite spices to make it uniquely yours.
Tips for Success
Alright, let’s make sure you nail this butter pecan cake loaf! First off, don’t skip the step of creaming the butter and sugars properly; it’s key to achieving that light, fluffy texture. If you’re in a hurry, I get it, but trust me, patience pays off here! Also, be sure to measure your flour correctly—scooping straight from the bag can lead to a dense cake. I like to spoon it into the measuring cup and level it off for the best results.
When it comes to mixing, remember: less is more! Overmixing can lead to tough cake, so stop as soon as you don’t see any dry flour. And, if you can, let your cake cool completely before icing it; this prevents the icing from melting and sliding off. Lastly, make it your own! Experiment with spices like cinnamon or nutmeg, or even add a touch of maple syrup to the icing for a fun twist. Happy baking, my friend!
Nutritional Information
Here’s a look at the estimated nutritional values for each slice of this delicious butter pecan cake loaf with cream cheese icing. Keep in mind that these values can vary based on specific ingredients and portion sizes, but this will give you a good idea:
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 200mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 30g
- Protein: 5g
This cake is rich, indulgent, and oh-so-satisfying. Enjoy it as a treat, and remember that every slice is a slice of happiness!
FAQ About Butter Pecan Cake Loaf Cream Cheese Icing
Can I use salted butter instead of unsalted?
Absolutely! Just remember to reduce the added salt in the recipe a bit, so it doesn’t overpower the flavors. I love using unsalted, but if you only have salted on hand, it’ll still turn out delicious!
What can I substitute for buttermilk?
If you don’t have buttermilk, don’t worry! You can make your own by adding a tablespoon of lemon juice or vinegar to a half cup of milk. Let it sit for about 5 minutes, and voila! It’s a perfect replacement.
How do I store leftovers?
Store any leftover butter pecan cake loaf in an airtight container in the fridge for up to a week. I actually think it tastes even better the next day as the flavors meld together!
Can I freeze the cake?
You bet! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It’ll keep in the freezer for up to 3 months. Just thaw it overnight in the fridge before icing or serving.
What if I don’t have cream cheese for the icing?
If you find yourself without cream cheese, you can use mascarpone or ricotta cheese for a different twist. The flavor will change a bit, but it’ll still be creamy and delicious!
Is this cake suitable for special diets?
This butter pecan cake loaf is vegetarian-friendly, but for a gluten-free version, you can swap the all-purpose flour for a 1:1 gluten-free flour blend. Just check your baking powder to ensure it’s gluten-free too!
Can I make this cake without pecans?
Of course! If you’re not a fan of pecans or have a nut allergy, feel free to leave them out or substitute them with chocolate chips or dried fruit for a different flavor profile.
For more information on the benefits of pecans, you can check out this Healthline article.
Print
Butter Pecan Cake Loaf with Cream Cheese Icing Bliss
- Total Time: 90 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A rich butter pecan cake loaf topped with creamy icing.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and sugars until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with buttermilk.
- Fold in chopped pecans.
- Pour batter into a greased loaf pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool before icing.
- For icing, beat cream cheese and powdered sugar until smooth.
- Add vanilla and mix well.
- Spread icing over cooled cake loaf.
Notes
- Store leftovers in the refrigerator.
- Can substitute walnuts for pecans.
- Best served at room temperature.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: butter pecan cake, loaf cake, cream cheese icing
