Oh my goodness, have you ever tasted a butter pecan cake loaf? Let me tell you, it’s like a warm hug on a plate! The rich, buttery flavor combined with crunchy pecans creates this delightful texture that’s simply irresistible. And when you top it off with a velvety cream cheese icing? Wow! It’s pure bliss! This recipe holds a special place in my heart because it reminds me of family gatherings where we’d all sit around the table, sharing stories and laughter. Trust me, every bite of this cake loaf is packed with memories and joy. You’ll want to make this for every occasion, or even just for yourself on a cozy evening. Get ready to indulge in something truly special!
Ingredients for Butter Pecan Cake Loaf Cream Cheese Icing
Gathering your ingredients is the first step to creating this delicious butter pecan cake loaf topped with luscious cream cheese icing. Here’s what you’ll need:
- 1 cup unsalted butter, softened – Make sure it’s at room temperature for easy mixing!
- 2 cups granulated sugar – This adds the perfect sweetness that balances the nuttiness of the pecans.
- 4 large eggs – Fresh eggs work best for a rich flavor and fluffy texture.
- 3 cups all-purpose flour – This is the foundation of your loaf, giving it that lovely structure.
- 1 cup buttermilk – It adds moisture and a slight tang; if you don’t have any, you can make your own by mixing milk with a splash of vinegar!
- 1 teaspoon vanilla extract – Trust me, it makes all the difference in flavor!
- 1 cup chopped pecans – Don’t skimp on these; they’re the stars of the show!
- 1/2 teaspoon baking powder – Helps the cake rise beautifully.
- 1/2 teaspoon baking soda – Works with the buttermilk for that perfect lift.
- 1/4 teaspoon salt – A little salt enhances all the flavors without making it salty.
How to Prepare Butter Pecan Cake Loaf Cream Cheese Icing
Now that you’ve got all your ingredients ready, let’s dive into making this scrumptious butter pecan cake loaf! Follow these simple steps, and you’ll have a delightful treat in no time.
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C). It’s important to get that oven nice and warm so your cake bakes evenly!
- In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. This will take about 3-5 minutes, and trust me, you want to get it airy!
- Add the eggs one at a time, mixing well after each addition. This ensures they’re fully incorporated and helps create that lovely texture.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial for even mixing!
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, and mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Stir in the vanilla extract and chopped pecans, making sure they’re evenly distributed throughout the batter.
- Pour the batter into a greased loaf pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. It’s always best to check a little early!
- Once it’s done, let the loaf cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This waiting game is essential before icing!
And there you have it! Your butter pecan cake loaf is on its way to being the star of your dessert table!
FAQ about Butter Pecan Cake Loaf Cream Cheese Icing
Got questions about making this delicious butter pecan cake loaf with cream cheese icing? Don’t worry, I’ve got you covered! Here are some common queries that might pop up while you whip up this delightful treat:
Can I use salted butter instead of unsalted?
Yes, you can! Just be mindful to reduce the added salt in the recipe a bit. But I always prefer unsalted to get a better control over the sweetness and saltiness!
What if I don’t have buttermilk?
No problem! You can easily make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and voila! You’ve got a perfect substitute.
How should I store the leftover cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it, but I promise it won’t last that long!
Can I freeze the butter pecan cake loaf?
Absolutely! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy it again!
How can I make the cream cheese icing extra fluffy?
To achieve that dreamy, fluffy texture, make sure your cream cheese is softened and beat it with the butter until it’s light and airy. You can also add a splash of heavy cream to help it whip up beautifully!
Why You’ll Love This Butter Pecan Cake Loaf
- Irresistible Flavor: The rich, buttery taste combined with crunchy pecans creates a heavenly flavor that’s simply unforgettable.
- Easy to Make: With straightforward steps, this recipe is perfect for both novice and experienced bakers.
- Perfect for Any Occasion: Whether it’s a cozy family gathering or a festive celebration, this cake loaf fits right in!
- Deliciously Versatile: Enjoy it as a dessert, snack, or even breakfast with a cup of coffee!
- Beautiful Presentation: Topped with cream cheese icing, it looks as good as it tastes, making it a showstopper on any table.
Tips for Success with Butter Pecan Cake Loaf Cream Cheese Icing
Want to ensure your butter pecan cake loaf turns out perfect every time? Here are my top tips for success!
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps them blend more easily, creating a smooth batter.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, and we want it light and fluffy!
- Test for Doneness: Use a toothpick to check if the cake is done. If it comes out clean or with a few moist crumbs, it’s ready!
- Cool Completely: Allow the cake to cool completely before icing. This prevents the cream cheese icing from melting and makes for a beautiful presentation.
- Customize Your Icing: Feel free to add a dash of vanilla or a sprinkle of chopped pecans on top of your cream cheese icing for an extra special touch!
With these tips, you’ll be well on your way to baking a butter pecan cake loaf that’s not just delicious but also a feast for the eyes!
Nutritional Information for Butter Pecan Cake Loaf Cream Cheese Icing
I’m always curious about what I’m indulging in, so here’s a quick look at the nutritional information for a slice of this delightful butter pecan cake loaf topped with cream cheese icing. Keep in mind that these values can vary based on the specific brands of ingredients you use and portion sizes:
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Just a friendly reminder—these figures are approximate and can vary based on changes in ingredients or serving sizes. So, enjoy your cake loaf and keep these numbers in mind while you’re savoring every bite!
Storage & Reheating Instructions
Got some leftovers of that delicious butter pecan cake loaf? Lucky you! Proper storage is key to keeping it fresh and tasty. First, let the cake cool completely before storing it. Once it’s cooled, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days, but if you want it to last longer, pop it in the fridge where it can stay fresh for about a week.
If you’d like to freeze it, wrap the loaf in plastic wrap and then in foil to prevent freezer burn. It’ll keep well for up to 3 months! When you’re ready to enjoy it again, just thaw it overnight in the fridge. No need for reheating—just slice and dig in, or let it come to room temperature for that perfect texture. Enjoy every bite!
Serving Suggestions for Butter Pecan Cake Loaf Cream Cheese Icing
This butter pecan cake loaf is fantastic on its own, but there are a few delightful ways to elevate your serving experience! Pair a slice with a steaming cup of coffee or a robust tea for a cozy afternoon treat. You could also serve it alongside a scoop of vanilla ice cream for a decadent dessert that balances the cake’s richness. For a brunch gathering, try slicing it up and offering it with fresh fruit or a dollop of whipped cream. Trust me, each bite will be even more enjoyable with these little additions!
Imprimer
Butter Pecan Cake Loaf Cream Cheese Icing Blissful Treat
- Temps Total: 90 minutes
- Rendement: 1 loaf 1x
- Alimentation: Végétarien
Description
A delicious butter pecan cake loaf topped with cream cheese icing.
Ingrédients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Stir in the vanilla extract and chopped pecans.
- Pour the batter into a greased loaf pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Allow the loaf to cool before icing.
Notes
- Store leftovers in an airtight container.
- Allow the cake to cool completely before adding icing.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 70 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 25g
- De Sodium: 200mg
- La graisse: 15g
- Graisses Saturées: 9g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 80mg
Mots-clés: butter pecan cake, cream cheese icing, loaf cake
