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Butter Pecan Cake Loaf

A rich and moist buttery loaf cake filled with toasted pecans and warm vanilla flavor, perfect for cozy baking.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310

Ingredients
  

Cake Batter
  • 1.75 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup sour cream or Greek yogurt
  • 0.25 cup milk
  • 1 cup chopped pecans toasted
Butter Glaze
  • 2 tbsp melted butter
  • 1 cup powdered sugar
  • 2-3 tbsp milk or cream
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. Toast chopped pecans in butter over medium heat until fragrant, then cool.
  3. Whisk together flour, baking powder, baking soda, and salt.
  4. Cream butter and sugars until light and fluffy, then add eggs and vanilla.
  5. Mix in sour cream, then alternate adding dry ingredients and milk.
  6. Fold in toasted pecans and pour batter into prepared pan.
  7. Bake 50–60 minutes until a toothpick inserted comes out clean.
  8. Cool completely on a wire rack, glaze if desired, then slice and serve.

Notes

For deeper flavor, use brown butter and toast pecans before mixing into the batter.