Butter Pecan Cake Loaf with Cream Cheese Icing is a delightful treat that combines the rich, buttery flavor of pecans with the sweet creaminess of icing. This cake loaf brings together a beautiful blend of textures and tastes that work perfectly for any occasion, whether it’s a simple afternoon snack or a special dessert for a gathering. Let’s dive into why you will love making this recipe and how to create this scrumptious Butter Pecan Cake Loaf at home.
Why Make This Recipe
There are plenty of reasons to whip up a Butter Pecan Cake Loaf with Cream Cheese Icing. First and foremost, the flavors are simply irresistible. The buttery pecans add a nutty richness that complements the sweetness of the cake and the cream cheese icing beautifully.
Additionally, this loaf cake is wonderfully moist and has a lovely crumb, making it a satisfying treat that feels indulgent but isn’t overly complicated to make. Perfect for novice bakers and seasoned pros alike, this recipe requires common pantry ingredients and can be enjoyed any time of year.
Moreover, this cake is incredibly versatile! You can serve it as a dessert after a meal, dedicate it to a friend as a thoughtful gift, or enjoy it with your morning coffee or afternoon tea. With an easy preparation process and delicious results, this Butter Pecan Cake Loaf is a fantastic addition to your baking repertoire.
How to Make Butter Pecan Cake Loaf with Cream Cheese Icing
Making this delightful Butter Pecan Cake Loaf is a straightforward process! Follow these steps to create a delicious loaf that will be a hit with family and friends.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup chopped pecans
For the cream cheese icing:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (as needed)
Directions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the softened butter and granulated sugar until the mixture is creamy and well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to keep the cake light and tender.
- Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For the cream cheese icing, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla, mixing until well combined. If the icing is too thick, stir in milk one tablespoon at a time until you reach your desired consistency.
- Once the cake loaf is cool, spread the cream cheese icing generously over the top and enjoy!
Pro Tips for Success with Butter Pecan Cake Loaf
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Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature. This helps create a better emulsion, leading to a light and fluffy cake.
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Don’t Over-Mix: When combining the dry and wet ingredients, mix just until combined. Over-mixing can lead to a dense cake.
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Chop Pecans Properly: Aim for uniform pieces when chopping your pecans to ensure even distribution throughout the batter.
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Check for Doneness: Ovens can vary, so start checking your loaf at the 50-minute mark. Use a toothpick to check if it comes out clean.
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Adjust Icings based on Preference: If you’re a fan of cream cheese icing, feel free to double the icing recipe for a thick layer!
Flavor Variations for Butter Pecan Cake Loaf
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Add Chocolate Chips: Mixing in semi-sweet or white chocolate chips can add a delightful richness to the cake.
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Cinnamon Swirl: Add a teaspoon of cinnamon to the batter or create a cinnamon sugary swirl by combining brown sugar and cinnamon to sprinkle into the batter before baking.
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Maple Flavoring: Substitute a small amount of maple syrup for some of the sugar to give the cake an enticing maple flavor.
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Banana Pecan Cake: Mash one banana and incorporate it into the batter for a fruit-infused version that’s equally delicious.
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Swap Pecans for Walnuts: If you prefer, you can replace pecans with chopped walnuts for a slightly different flavor profile.
Serving Suggestions for Butter Pecan Cake Loaf
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Morning Coffee Companion: Slice the loaf to enjoy alongside your morning coffee or tea. The flavors pair wonderfully for a cozy start to the day.
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Afternoon Snack: Package slices in individual bags for a quick and satisfying snack option for kids and adults alike.
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Dessert with Ice Cream: Serve slices warm, topped with a scoop of vanilla or caramel ice cream for a decadent dessert treat.
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With Fresh Berries: Add a side of fresh berries or a berry compote to enhance the flavors and provide a pop of freshness.
Storage and Freezing Instructions for Butter Pecan Cake Loaf
To store your Butter Pecan Cake Loaf, keep it covered at room temperature for up to three days. If you’d like it to last longer, store it in the refrigerator, where it can stay fresh for up to a week.
For longer storage, you can freeze the loaf. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. When you’re ready to enjoy it, let it thaw in the fridge overnight or at room temperature for a few hours.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|—————-|———|
| Calories | 250 |
| Protein | 4g |
| Carbs | 32g |
| Fat | 12g |
| Fiber | 1g |
| Sodium | 150mg |
FAQ About Butter Pecan Cake Loaf with Cream Cheese Icing
Can I use unsalted butter instead of salted butter for this recipe?
Yes, unsalted butter is ideal for baking as it allows you to control the salt content in your recipe. If you only have salted butter, you can omit the added salt.
How do I know when my cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, your cake is ready. If there’s wet batter on the toothpick, continue baking for a few more minutes.
Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s one that is suitable for baking. Additionally, the baking powder should be labeled gluten-free to ensure the recipe remains safe for those with gluten sensitivities.
What can I substitute for cream cheese in the icing?
If you’re looking for a different flavor profile or a dairy-free option, you can replace cream cheese with a plant-based cream cheese alternative or use mascarpone cheese for a different taste.
How should I store leftover cake?
Store your Butter Pecan Cake Loaf in an airtight container at room temperature for up to three days or in the refrigerator for about a week. For longer storage, freeze it as mentioned earlier.
Final Thoughts
Baking a Butter Pecan Cake Loaf with Cream Cheese Icing is not just about creating a delicious dessert; it is about bringing people together and sharing love through food. This recipe is straightforward, enjoyable to make, and perfect for various occasions. Whether you’re baking to share or treat yourself, this cake loaf is bound to become a favorite. Enjoy the process of baking, and don’t forget to relish every bite of this wonderful creation!
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Butter Pecan Cake Loaf with Cream Cheese Icing
- Total Time: 80 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A delightful butter pecan cake loaf topped with creamy icing, perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup chopped pecans
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the softened butter and granulated sugar until creamy and well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped pecans until evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool for 10 minutes before transferring to a wire rack to cool completely.
- For the icing, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until combined, and adjust consistency with milk as needed.
- Spread the cream cheese icing over the cooled cake loaf and enjoy!
Notes
Ensure ingredients are at room temperature for best results. Don’t over-mix to keep the cake light.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American