Butter Pecan Cake Loaf with Toasted Pecans and Rich Pecan Glaze Recipe

Introduction

Butter Pecan Cake Loaf is a rich and moist treat that combines buttery cake with crunchy toasted pecans and a luscious butter pecan glaze. This easy-to-make loaf is perfect for any occasion, offering a comforting blend of nutty flavors and sweet glaze.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ 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
• 1 ¼ 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)
• 1 ½ cups powdered sugar, sifted (for glaze)
• ½ cup chopped pecans, toasted (for garnish)

Instructions

1. Step 1: In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3–5 minutes on medium speed. Scrape down the sides of the bowl occasionally.
2. Step 2: Add the eggs one at a time, beating well after each. Stir in the vanilla and almond extracts.
3. Step 3: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Avoid overmixing.
5. Step 5: Gently fold in the toasted chopped pecans.
6. Step 6: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
7. Step 7: Pour the batter into the prepared pan and spread evenly.
8. Step 8: Bake for 55–65 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
9. Step 9: Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
10. Step 10: For the glaze, melt ½ cup butter in a small saucepan over medium heat.
11. Step 11: Stir in brown sugar and milk. Bring to a simmer, stirring constantly, until sugar dissolves and mixture is smooth, about 2–3 minutes.
12. Step 12: Remove from heat and stir in 1 teaspoon vanilla extract.
13. Step 13: Gradually whisk in sifted powdered sugar until the glaze is smooth and creamy.
14. Step 14: Place the cooled cake on a wire rack over a baking sheet. Pour the glaze over the cake, letting it drip down the sides.
15. Step 15: Immediately sprinkle the top with toasted chopped pecans.
16. Step 16: Allow the glaze to set completely, about 30 minutes to an hour, before slicing and serving.

Tips & Variations

• Use room temperature ingredients for a more tender cake.
• Don’t overmix the batter to keep the cake light.
• Toast pecans by baking them at 350°F (175°C) for 5–7 minutes until fragrant to enhance flavor.
• Sift powdered sugar to avoid lumps in the glaze.
• Adjust glaze consistency by adding more milk or powdered sugar as needed.
• Add a pinch of cinnamon, nutmeg, or cloves to the batter for a warm, spiced twist.
• Brown the butter for the glaze to deepen its nutty richness.
• Fold in chocolate chips for a chocolate pecan variation.
• Bake in mini loaf pans for individual servings; adjust baking time accordingly.
• Add a tablespoon of bourbon to the glaze for a boozy kick.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and aluminum foil, then freeze. Thaw at room temperature before serving. Reheat slices gently if desired to soften the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps tenderize the cake.

How do I know when the cake is done?

Insert a wooden skewer or toothpick in the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is baked through.

Butter Pecan Cake Loaf with Toasted Pecans and Rich Pecan Glaze Recipe

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★★★★★

4.5 from 101 reviews

This Butter Pecan Cake Loaf is a rich, moist, and tender cake infused with the nutty flavor of toasted pecans and enhanced with a luscious butter pecan glaze. Perfectly balanced with vanilla and almond extracts, this loaf makes a delicious treat for any occasion.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (10-12 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ 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
• 1 ¼ cups buttermilk
• 1 cup chopped pecans, toasted

Butter Pecan Glaze

• ½ cup (1 stick) unsalted butter
• ¼ cup packed light brown sugar
• ¼ cup milk
• 1 teaspoon vanilla extract
• 1 ½ cups powdered sugar, sifted
• ½ cup chopped pecans, toasted (for garnish)

Instructions

1. Cream the Butter and Sugar: In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes on medium speed. Occasionally scrape down the bowl sides to ensure even mixing.
2. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Then stir in the vanilla and almond extracts for flavor.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure an even distribution of leavening agents and seasoning.
4. Alternate Wet and Dry Ingredients: 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 to avoid overmixing and a dense cake.
5. Fold in the Pecans: Gently fold in the toasted chopped pecans to incorporate their nutty crunch into the batter.
6. Prepare the Loaf Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
7. Pour Batter into Pan: Pour the batter evenly into the prepared pan and spread it to the edges.
8. Bake the Cake: Bake for 55-65 minutes until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. This ensures the cake is fully baked but not overdone.
9. Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
10. Melt the Butter (Glaze): In a small saucepan over medium heat, melt the butter for the glaze.
11. Add Brown Sugar and Milk (Glaze): Stir in brown sugar and milk, bringing the mixture to a simmer while stirring constantly for 2-3 minutes until smooth and sugar is dissolved.
12. Remove from Heat (Glaze): Remove the saucepan from heat and stir in vanilla extract for added flavor.
13. Add Powdered Sugar (Glaze): Gradually whisk in the sifted powdered sugar until glaze becomes smooth and creamy.
14. Glaze the Cake: Once the cake is completely cool, place it on a wire rack set over a baking sheet and pour the glaze evenly over the top, allowing it to drip down the sides.
15. Garnish with Pecans: Immediately sprinkle toasted chopped pecans over the glaze to add extra texture and flavor.
16. Let the Glaze Set: Allow the glaze to fully set for 30 minutes to an hour before slicing.
17. Slice and Serve: Slice the cake and serve as a delightful dessert or treat.

Notes

• Use room temperature ingredients to ensure a tender, smooth cake batter.
• Avoid overmixing the batter to maintain a light and fluffy texture.
• Toast pecans by spreading them on a baking sheet and baking at 350°F (175°C) for 5-7 minutes until fragrant for enhanced flavor.
• Sift powdered sugar before adding to the glaze to prevent lumps and ensure smoothness.
• Adjust glaze consistency by adding more milk to thin or more powdered sugar to thicken as needed.
• Store cake in an airtight container at room temperature for up to 3 days or freeze wrapped in plastic wrap and aluminum foil for longer storage.
• Variations: Add a pinch of cinnamon, nutmeg, or cloves to the batter for a spiced twist; brown the butter for glaze for a nuttier flavor; fold in chocolate chips for a chocolate pecan variation; bake in mini loaf pans adjusting time accordingly; or add bourbon to glaze for a boozy kick.

Keywords: Butter Pecan Cake Loaf, Butter Pecan Cake, Pecan Cake, Loaf Cake, Butter Pecan Glaze, Toasted Pecans, Vanilla Almond Cake