Introduction

Butter Pecan Cake Loaf is a rich, buttery treat studded with toasted pecans and topped with a luscious butter pecan glaze. Its tender crumb and nutty flavor make it perfect for afternoon tea or a cozy dessert any day of the week.

A rectangular pecan loaf cake sits on a wooden board with a visible cut showing its soft, light beige interior speckled with darker pecan pieces throughout. The top layer is covered with a glossy white icing that drips slightly down the sides, and whole and chopped pecans are scattered generously atop the icing, adding a rich brown color and textured look. Around the board, loose pecans and pecan pieces are spread, with a soft, blurred background in neutral tones. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups buttermilk
1 cup chopped pecans, toasted
½ cup (1 stick) unsalted butter (for glaze)
¼ cup packed light brown sugar (for glaze)
¼ cup milk (for glaze)
1 teaspoon vanilla extract (for glaze)
1½ cups powdered sugar, sifted (for glaze)
½ cup chopped pecans, toasted (for garnish)

Instructions

Step 1: In a large bowl or stand mixer bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes on medium speed. Scrape down the sides occasionally.
Step 2: Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Step 3: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined after each addition, taking care not to overmix.
Step 5: Gently fold in the toasted chopped pecans.
Step 6: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Step 7: Pour the cake batter into the prepared loaf pan and spread it evenly.
Step 8: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
Step 9: Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
Step 10: In a small saucepan, melt the butter over medium heat for the glaze.
Step 11: Stir in the brown sugar and milk. Bring to a simmer while stirring constantly until the sugar dissolves and the mixture is smooth, about 2-3 minutes.
Step 12: Remove the pan from heat and stir in the vanilla extract.
Step 13: Gradually whisk in the sifted powdered sugar until the glaze is smooth and creamy.
Step 14: Once the cake is completely cool, place it on a wire rack set over a baking sheet. Pour the butter pecan glaze evenly over the cake, letting it drip down the sides.
Step 15: Immediately sprinkle the top with the toasted chopped pecans for garnish.
Step 16: Allow the glaze to set fully, about 30 minutes to an hour.
Step 17: Slice and serve your delicious Butter Pecan Cake Loaf.

Tips & Variations

Toast pecans in a dry skillet over medium heat until fragrant to enhance their flavor before folding into the batter.
Substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar if you don’t have buttermilk on hand.
For a deeper nutty taste, lightly chop half the pecans and reserve some larger pieces for garnish.
Try adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.

Storage

Store the Butter Pecan Cake Loaf in an airtight container at room temperature for up to 3 days. To keep it longer, refrigerate for up to 5 days, but bring to room temperature before serving. Reheat slices gently in the microwave for 10-15 seconds if preferred warm.

How to Serve

A close-up of a single-layer rectangular cake sitting on a wooden board, the cake has a light beige crumb with small dark specks throughout, showing a soft texture. The top of the cake is covered with smooth white icing that slightly drips down the sides, and it is decorated with whole pecan nuts scattered evenly. Some pecan pieces are also placed on the wooden surface near the cake. The background features a white marbled texture with blurred elements. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use walnuts instead of pecans?

Yes, walnuts make a great substitute and will give the cake a slightly different but equally delicious nutty flavor.

How do I know when the cake is fully baked?

Insert a wooden skewer or toothpick into the center of the cake. It should come out clean or with just a few moist crumbs attached. If there’s wet batter, bake a few minutes longer and check again.