Butter Pecan Cake Loaf with Creamy Glaze

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Description
Butter Pecan Cake Loaf with Creamy Glaze is a moist, rich, and flavorful cake that combines the warm, nutty flavor of toasted pecans with a tender, buttery cake base. Topped with a silky, sweet glaze, this loaf is the perfect dessert for any occasion. Whether enjoyed with coffee in the morning or served as a sweet treat after dinner, this cake is sure to please nut lovers and cake enthusiasts alike.

Origin
Butter pecan cake takes inspiration from the classic butter pecan ice cream flavor, which has long been a favorite in American desserts. The addition of toasted pecans to a moist cake base gives it a delightful crunch and flavor, while the creamy glaze adds a touch of sweetness and decadence.

Ingredients
Main Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup chopped pecans, toasted

For the Creamy Glaze:
1 cup powdered sugar
2 tablespoons unsalted butter, melted
2 tablespoons heavy cream
1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
  6. Gently fold in the toasted pecans.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. While the cake is cooling, prepare the creamy glaze by whisking together the powdered sugar, melted butter, heavy cream, and vanilla extract until smooth and creamy.
  10. Once the cake is completely cooled, drizzle the glaze over the top, allowing it to gently drip down the sides.
  11. Slice and serve!

Tips for Success

  • Toast the pecans to bring out their natural oils and enhance their flavor.
  • Make sure the butter is softened for a smooth batter.
  • Don’t overmix the batter once the dry ingredients are added to keep the cake light and tender.
  • Let the cake cool completely before glazing to prevent the glaze from melting into the cake.
  • For extra flavor, you can add a teaspoon of cinnamon or nutmeg to the batter.

Recommendations
Pair this cake with a hot cup of coffee or tea for a delightful afternoon snack.
It also makes an excellent gift for birthdays, holidays, or any special occasion.

Nutrition (per slice, assuming 12 servings)
Calories: 320 kcal
Protein: 4g
Carbohydrates: 42g
Fat: 17g
Fiber: 2g
Sugar: 28g
Sodium: 180mg
Cholesterol: 85mg

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