The aroma of freshly baked cake is enough to turn any day around, especially when it’s a Butter Pecan Cake Loaf. Each loaf tells a story of warmth and comfort, where the luscious butter embraces every toasted pecan within. This delightful recipe is versatile enough for breakfast, brunch, or as a sweet ending to dinner, transforming ordinary moments into cherished memories. The cake’s moist crumb and nutty glaze create a cozy experience that’s sure to bring smiles around the table. Not only does this loaf make a comforting treat, but it also freezes beautifully for later enjoyment, saving you from those tempting fast-food runs. Ready to bake something extraordinary today? Let’s get started!
Why is Butter Pecan Cake Loaf a Must-Bake?
Warmth and Comfort: This Butter Pecan Cake Loaf is perfect for any occasion, wrapping you in its cozy embrace with every slice.
Moist and Fluffy: Expect a delightful balance of textures with its tender crumb complemented by crunchy toasted pecans.
Versatile Delight: Whether served for breakfast, brunch, or dessert, this loaf shines in every setting. Pair it with a scoop of ice cream or enjoy it with a steaming cup of coffee!
Easy to Make: With straightforward steps, even novice bakers can master this recipe without stress. Plus, its ingredients are commonly found in your kitchen!
Freezing Friendly: Bake ahead and freeze for those busy days—this loaf tastes just as fresh when reheated, making it a lifesaver against fast-food temptations.
Customizable Flavor: Have fun experimenting by adding spices or chocolate chips, or enjoy a classic straight from the oven—whatever your cravings, this loaf has you covered!
Butter Pecan Cake Loaf Ingredients
For the Cake
• Unsalted Butter (1 cup, softened) – Ensures a rich and moist cake; let it reach room temperature for optimal blending.
• Granulated Sugar (1 ¾ cups) – Sweetens the cake while contributing to a light texture when creamed with butter.
• Large Eggs (4) – Binds the ingredients together and adds structure; always use room temperature eggs for a smooth batter.
• Vanilla Extract (1 tsp) – Deepens the flavor; opt for pure extract for the best taste profile.
• Almond Extract (½ tsp) – Adds a subtle yet flavorful nutty note that complements the pecans beautifully.
• All-Purpose Flour (3 cups) – The base that gives the loaf its structure; for a gluten-free option, use a 1:1 gluten-free flour blend.
• Baking Powder (1 tsp) – Acts as a leavening agent to help the loaf rise.
• Baking Soda (½ tsp) – Works in tandem with buttermilk for the perfect rise.
• Salt (½ tsp) – Balances the sweetness and enhances the cake’s flavors.
• Buttermilk (1 ¼ cups) – Adds moistness and a slight tang; can be substituted with milk mixed with vinegar if needed.
• Chopped Pecans (1 cup, toasted) – Introduces a crunchy texture and a rich nutty flavor; toasting elevates their aroma and taste.For the Glaze
• Unsalted Butter (½ cup) – Forms the base of the glaze, providing smoothness and richness.
• Light Brown Sugar (¼ cup) – Introduces sweetness with a hint of caramel flavor for the glaze.
• Milk (¼ cup) – Aids in achieving a smooth, pourable glaze consistency.
• Powdered Sugar (1 ½ cups, sifted) – Thickens the glaze; sifting prevents any lumps for a flawless finish.
• Chopped Pecans (½ cup, for garnish) – Adds a delightful decorative touch while complementing the cake’s flavor.
Enjoy baking and savoring your Butter Pecan Cake Loaf—it’s bound to be a beloved treat at your table!
Step‑by‑Step Instructions for Butter Pecan Cake Loaf
Step 1: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat 1 cup of softened unsalted butter and 1¾ cups of granulated sugar together on medium speed for about 3-5 minutes. The mixture should become light and fluffy, turning a pale creamy color, which indicates it’s ready for the next step.
Step 2: Incorporate Eggs
Add 4 large eggs to the creamed butter and sugar, one at a time, mixing well after each addition. This will ensure a smooth batter. Once all the eggs are incorporated, stir in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract for enhanced flavor, ensuring everything is well-blended.
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 step ensures even distribution of the leavening agents throughout the batter, which is crucial for the perfect rise of your Butter Pecan Cake Loaf.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with 1¼ cups of buttermilk. Start and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix; the batter should be smooth but slightly lumpy to maintain a tender crumb in the loaf.
Step 5: Add Pecans
Gently fold in 1 cup of toasted chopped pecans into the batter using a spatula. This adds crunch and flavor to your Butter Pecan Cake Loaf. Make sure the pecans are evenly distributed throughout the batter without overmixing, which can toughen the cake.
Step 6: Prepare the Loaf Pan
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with non-stick spray or butter. Ensure the surface is adequately coated to prevent the cake from sticking. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
Step 7: Bake
Place the loaf pan in your preheated oven and bake for 55-65 minutes. Keep an eye on the cake; it’s ready when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and slightly domed.
Step 8: Cool the Cake
Once baked, remove the Butter Pecan Cake Loaf from the oven and let it cool in the pan for about 10-15 minutes. After this, carefully invert the loaf onto a wire rack to cool completely. This allows it to maintain its shape and prevents sogginess.
Step 9: Make the Glaze
In a saucepan over medium heat, melt ½ cup of unsalted butter. Stir in ¼ cup of light brown sugar and ¼ cup of milk, bringing it to a simmer while constantly stirring until smooth. Remove from heat, then gradually whisk in 1½ cups of sifted powdered sugar until the glaze reaches your desired consistency.
Step 10: Glaze the Cake
Once the cake is completely cooled, pour the prepared glaze over the top, allowing it to dribble down the sides for a beautiful finish. Sprinkle ½ cup of additional chopped pecans on top of the glaze for added flavor and texture, making your Butter Pecan Cake Loaf visually appealing.
Step 11: Set and Serve
Allow the glaze to set for about 10-15 minutes before slicing your Butter Pecan Cake Loaf. This will ensure a neat presentation when cut. Serve warm or at room temperature, and watch as everyone delights in this comforting, homemade treat.
How to Store and Freeze Butter Pecan Cake Loaf
Room Temperature: Keep the loaf in an airtight container at room temperature for up to 3 days to maintain its moist texture and delicious flavor.
Fridge: If you want to extend its freshness, store the Butter Pecan Cake Loaf in the refrigerator for up to a week, wrapped in plastic wrap or in an airtight container.
Freezer: For longer storage, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
Reheating: When ready to enjoy, thaw the loaf in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes for a freshly baked taste!
What to Serve with Butter Pecan Cake Loaf
The comforting aroma of Butter Pecan Cake Loaf pairs beautifully with delightful sides and beverages that enhance your overall experience.
Creamy Vanilla Ice Cream: Its rich, smooth texture complements the loaf’s moist crumb, offering a delightful contrast of temperatures that elevates each bite.
Fresh Whipped Cream: Light and airy, it adds a touch of sweetness that balances the nutty glaze, making each slice feel indulgent and luxurious.
Coffee or Espresso: The bold flavors and warmth of coffee enhance the nutty notes of the cake, creating a harmonious pairing perfect for a cozy afternoon.
Chai Tea: With its spicy undertones, chai tea creates a delightful contrast with the buttery richness of the loaf, making each sip a comforting embrace.
Citrus Salad: A vibrant medley of oranges and grapefruits offers a refreshing contrast, cutting through the cake’s sweetness and bringing brightness to your plate.
Toasted Nuts: Serve a small bowl of toasted pecans or walnuts on the side to echo the cake’s flavors while providing additional crunch for texture.
Drizzle of Caramel Sauce: For those with a sweet tooth, a warm caramel drizzle transforms your slice into an extravagant dessert, perfect for special occasions.
Chocolate Ganache: Rich, velvety chocolate pairs wonderfully with the buttery pecans, creating a decadent treat for chocolate lovers that feels oh-so-satisfying.
Hot Chocolate: Cozy up with a steamy cup of rich hot chocolate, creating a comforting experience that warms the heart and soul with every bite of cake.
Butter Pecan Cake Loaf: Flavorful Customizations
Looking to make your Butter Pecan Cake Loaf uniquely yours? Let’s explore some delightful twists and swaps that will elevate your baking experience.
- Dairy-Free: Replace buttermilk with almond or coconut milk mixed with a bit of vinegar for a creamy yet dairy-free option.
- Nut-Free: Omit the pecans and substitute with sunflower seeds to keep the crunch without the nuts.
- Chocolate Lovers: Add half a cup of chocolate chips to the batter for an irresistible chocolate-pecan combination that will impress any sweet tooth.
- Spiced Up: Incorporate a teaspoon of cinnamon or nutmeg to add a warm and inviting spice profile to the cake.
- Glaze Upgrade: Swap the brown sugar in the glaze for maple syrup to infuse a rich, caramel-like flavor and extra depth.
- Mini Loaves: Make adorable mini loaves by dividing the batter into a mini loaf pan—perfect for portion control or sharing!
- Fruity Surprise: Add a half cup of dried cranberries or chopped apples to the batter for a fruity twist that complements the nuttiness perfectly.
- Bourbon Delight: Experiment by incorporating a splash of bourbon into the glaze for an adult taste adventure!
Feel free to experiment with these variations as you create your cozy masterpiece. Want a different kind of dessert? You might also enjoy my delicious Pecan Pie Cheesecakes or try a slice of our decadent Butter Jelly Cheesecake. The world of flavors awaits you!
Expert Tips for Butter Pecan Cake Loaf
Room Temperature Ingredients: Ensure all ingredients are at room temperature; this helps them mix better and results in a fluffier cake.
Don’t Overmix: Mix the batter until just combined to avoid a dense texture. This is especially crucial for your Butter Pecan Cake Loaf.
Toast Your Pecans: Toast chopped pecans before adding them to the batter to deepen their flavor—simply bake at 350°F for 5-7 minutes until fragrant.
Sift for Smooth Glaze: Always sift powdered sugar for the glaze to prevent lumps, ensuring a smooth finish on your cake.
Baking Time Variance: Ovens may vary, so start checking your cake a few minutes before the suggested baking time; a toothpick should come out clean.
Freezing Tips: If you want to prepare ahead, freeze the loaf wrapped tightly. It remains delicious even after thawing!
Make Ahead Options
These Butter Pecan Cake Loaf preparations are perfect for busy home cooks looking to save time during hectic weeks! You can prepare the batter up to 24 hours in advance and store it in an airtight container in the refrigerator to maintain its quality. To do this, simply follow steps 1 through 5, cover the bowl tightly, and refrigerate. When you’re ready to bake, bring the batter to room temperature, pour it into your greased loaf pan, and bake as directed. Additionally, the baked loaf can be stored at room temperature for up to 3 days or frozen for longer storage, allowing you to enjoy its deliciousness whenever you desire without any fuss!
Butter Pecan Cake Loaf Recipe FAQs
How do I select the right pecans for my Butter Pecan Cake Loaf?
Absolutely! When choosing pecans, opt for fresh ones that are firm and vibrant in color. Avoid any with dark spots or a rancid odor, which can indicate spoilage. To enhance their flavor, I recommend toasting them before adding to the batter. Simply place them on a baking sheet at 350°F (175°C) for 5-7 minutes until fragrant.
What’s the best way to store Butter Pecan Cake Loaf?
Very! To keep your Butter Pecan Cake Loaf fresh, store it in an airtight container at room temperature for up to 3 days. If you need it to last longer, you can also refrigerate it for up to a week, wrapped in plastic wrap. Just be sure to let it sit at room temperature for a bit before serving for the best taste and texture.
Can I freeze Butter Pecan Cake Loaf? If so, how?
Absolutely! To freeze your Butter Pecan Cake Loaf, first allow it to cool completely. Then, wrap it tightly in plastic wrap and cover it with aluminum foil to prevent freezer burn. It’ll keep well for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge, and reheat in the oven at 350°F (175°C) for about 10-15 minutes for a freshly baked flavor!
What should I do if my Butter Pecan Cake Loaf turns out too dense?
Ah, don’t worry! A dense loaf can often be attributed to overmixing the batter or using cold ingredients. Ensure you gently combine the ingredients, and always use room temperature eggs and butter for optimal results. If you find it dense, consider slicing it thinner and serving with a drizzle of glaze or whipped cream to enhance the experience.
Are there any dietary considerations to keep in mind with this recipe?
Certainly! If you’re serving this Butter Pecan Cake Loaf to guests or family with dietary restrictions, keep in mind that it’s rich in sugar and butter, making it not ideal for those on a low-sugar or low-fat diet. Additionally, if you’re accommodating nut allergies, simply omit the pecans and consider using sunflower seeds as a crunchy alternative. This way, everyone gets to enjoy the cozy vibes of your baking!
Butter Pecan Cake Loaf: The Cozy Dessert You’ll Love
Ingredients
Equipment
Method
- In a large mixing bowl, use an electric mixer to beat 1 cup of softened unsalted butter and 1¾ cups of granulated sugar together on medium speed for about 3-5 minutes until light and fluffy.
- Add 4 large eggs to the creamed mixture, one at a time, mixing well after each addition, then stir in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract.
- In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
- Gradually add the dry ingredients to the wet mixture, alternating with 1¼ cups of buttermilk, mixing on low until just combined.
- Gently fold in 1 cup of toasted chopped pecans.
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. Pour the batter into the prepared pan.
- Bake for 55-65 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for about 10-15 minutes, then invert onto a wire rack.
- Melt ½ cup of unsalted butter in a saucepan, stir in ¼ cup of light brown sugar and ¼ cup of milk, bringing it to a simmer, then whisk in 1½ cups of sifted powdered sugar.
- Pour the glaze over the cooled cake and sprinkle with ½ cup of additional chopped pecans.
- Allow the glaze to set for about 10-15 minutes before slicing and serving.