Butter Pecan Cake Loaf with Cream Cheese Icing!
This Butter Pecan Cake Loaf with Cream Cheese Icing is a moist, flavorful cake that blends rich butter and toasted pecans, making it a deliciously decadent treat. Topped with a smooth cream cheese icing, it’s the perfect balance of sweetness and nuttiness. Easy to make and ideal for baking lovers who enjoy indulgent cakes!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup chopped pecans, toasted
- For the cream cheese icing:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the toasted pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to toast the pecans in a dry pan over medium heat for a few minutes to enhance their flavor.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- You can also add a drizzle of caramel sauce on top for extra indulgence.
