Description

This Butter Pecan Cake Loaf with Cream Cheese Icing is a delightful treat that brings together the richness of butter, the crunch of toasted pecans, and the creamy indulgence of cream cheese icing. It’s the perfect dessert for any occasion, whether it’s a special gathering or just a cozy day at home.

Ingredients

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 cup chopped pecans, toasted

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the toasted pecans.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Cream Cheese Icing: In a bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1/4 cup at a time, and continue to beat until smooth.
Stir in the vanilla extract and salt until well combined.
Once the cake has cooled, spread the cream cheese icing generously over the top.

Notes

If you're looking to switch things up, you can substitute pecans with walnuts or even macadamia nuts for a different flavor.

Consider adding a pinch of cinnamon or nutmeg for a lovely warmth to the cake.

Fold in a half cup of dried cranberries or raisins for an added pop of flavor.

If you'd like to make the cake even more moist, consider adding a bit more milk or replacing some of the butter with sour cream for extra tenderness.

If you don't have toasted pecans, you can use raw ones. Just be sure to chop them evenly so they mix well into the batter.

If you'd like to make the cake without the cream cheese icing, it's delicious on its own or you can try a simple glaze or a dusting of powdered sugar.

For a larger cake, double the ingredients and use a 9x13-inch pan, adjusting the baking time accordingly.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410 kcal
Sugar: 40g
Sodium: 150mg
Fat: 27g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg