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