Description
A rich butter pecan cake loaf topped with creamy icing.
Ingredients
Scale
- 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