Butter Pecan Cake Loaf with Cream Cheese Icing

why make this recipe

This Butter Pecan Cake Loaf with Cream Cheese Icing is simple and tasty. It gives a soft, buttery cake with crunchy pecans and a smooth cream cheese topping. If you like rich loaf cakes, try another loaf idea like the Orange Creamsicle Cake recipe for a bright change of flavor.

introduction

This loaf mixes basic pantry items into a warm, nutty cake. It bakes in one pan and gets a creamy icing on top. The steps are easy and the result is a nice treat for afternoon tea or a simple dessert.

why make this recipe

You should make this when you want a quick, homemade cake with good texture. It is not fussy. The pecans add a nutty crunch and the cream cheese icing adds a smooth, sweet finish. It works for snacks, small gatherings, or a cozy treat.

how to make Butter Pecan Cake Loaf with Cream Cheese Icing

Start by creaming butter and sugar, then add eggs, milk, and vanilla. Mix the dry ingredients separately and fold them into the wet mix. Stir in the chopped pecans, pour into a greased loaf pan, and bake until done. Let the loaf cool fully before spreading the cream cheese icing so the icing stays smooth.

Ingredients :

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract (for icing)

Directions :

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the milk and vanilla extract.
4. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the chopped pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. For the cream cheese icing, beat together the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
10. Once the loaf is completely cooled, spread the cream cheese icing on top.
11. Slice and serve. Enjoy your Butter Pecan Cake Loaf!

how to serve Butter Pecan Cake Loaf with Cream Cheese Icing

Slice the loaf and serve at room temperature. It pairs well with coffee or tea. For a special touch, add a few extra chopped pecans on top of the icing before serving.

how to store Butter Pecan Cake Loaf with Cream Cheese Icing

Cover the cooled, iced loaf and keep it in the fridge for up to 4 days. If you want to store without icing, wrap tightly and keep at room temperature for 2 days or in the fridge for 4 days. To freeze, wrap slices or the whole loaf tightly and freeze for up to 2 months. Thaw in the fridge overnight.

tips to make Butter Pecan Cake Loaf with Cream Cheese Icing

• Use room temperature eggs and butter for a smooth batter.
• Measure flour by spooning and leveling for best texture.
• Do not overmix after adding flour; fold until just combined.
• Toast the pecans lightly for more nutty flavor.
• Let the loaf cool completely before icing to avoid a runny topping.

variation (if any)

• Swap pecans for walnuts or almonds.
• Add 1 teaspoon cinnamon for warm spice.
• Stir in 1/4 cup raisins or chopped dried fruit for extra chew.
• Make a glaze (powdered sugar + milk) instead of cream cheese icing for a lighter finish.

FAQs

Q: Can I use salted butter?
A: Yes. If you use salted butter, reduce added salt by half.

Q: How do I know the loaf is done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, it is done.

Q: Can I make this dairy-free?
A: You can try dairy-free butter and cream cheese substitutes and use a plant milk, but texture and flavor may change.

Q: Can I make the batter in advance?
A: You can mix the dry and wet parts separately and combine before baking. Do not let a mixed batter sit too long before baking.

Butter Pecan Cake Loaf with Cream Cheese Icing

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A soft and buttery cake loaf featuring crunchy pecans and topped with a smooth cream cheese icing, perfect for afternoon tea or dessert.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract (for icing)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. Cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the milk and vanilla extract.
4. Combine the flour, baking powder, baking soda, and salt in another bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the chopped pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Beat together the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy for the icing.
10. Spread the cream cheese icing on top of the cooled loaf.
11. Slice and serve. Enjoy your Butter Pecan Cake Loaf!

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Notes

Slice and serve at room temperature. Pairs well with coffee or tea. For presentation, add extra chopped pecans on top of the icing.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 320mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 80mg