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Butter Pecan Cake Loaf with Cream Cheese Icing

Decadent Butter Pecan Cake Loaf with Cream Cheese Icing

This Butter Pecan Cake Loaf with Cream Cheese Icing offers a delightful blend of buttery and nutty flavors, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter ensures a rich and creamy base for a moist texture.
  • 1 cup granulated sugar sweetens the cake, balancing the nuttiness of the pecans.
  • 4 large eggs provides structure and richness.
  • 2 cups all-purpose flour forms the foundation; make sure to measure accurately.
  • 1 teaspoon baking powder gives the cake a lovely rise.
  • ½ teaspoon baking soda aids in leavening for extra fluffiness.
  • ½ teaspoon salt enhances the flavors.
  • 1 teaspoon vanilla extract adds a warm, aromatic note.
  • 1 cup buttermilk contributes to moisture and a tender crumb.
  • 1 cup chopped pecans (toasted) provides that distinctive nutty flavor.
For the Cream Cheese Icing
  • 8 oz cream cheese, softened creates a smooth and creamy topping.
  • ½ cup unsalted butter, softened helps the icing spread easily.
  • 3 cups powdered sugar sweetens the icing.
  • 1 teaspoon vanilla extract elevates the flavor profile.
  • 2-3 tablespoons milk adjusts the consistency of the icing.

Equipment

  • Loaf Pan
  • Mixing Bowl
  • electric mixer
  • Spatula

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or non-stick spray.
  2. In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
  3. Add 4 large eggs one at a time, mixing until fully incorporated after each addition.
  4. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
  5. Gradually add the dry mixture to the butter mixture alternately with 1 cup of buttermilk.
  6. Fold in 1 teaspoon of vanilla extract and 1 cup of chopped toasted pecans gently into the batter.
  7. Pour the batter into the greased loaf pan and smooth the top with a spatula.
  8. Bake in the preheated oven for 50-60 minutes. Check for doneness with a toothpick.
  9. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Icing Preparation
  1. Beat together 8 oz of softened cream cheese and ½ cup of softened unsalted butter until smooth and creamy.
  2. Gradually add 3 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until combined; adjust consistency with 2-3 tablespoons of milk if needed.
  3. Once cooled, spread the cream cheese icing generously over the top of the cake loaf.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

This Butter Pecan Cake Loaf can be adapted to be gluten-free or dairy-free for inclusive gatherings.

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