There’s something magical about the aroma of a cake baking in the oven, isn’t there? I remember the first time I made a butter pecan cake loaf; the sweet, nutty scent filled my kitchen, and I couldn’t help but smile. It reminded me of family gatherings where buttery desserts brought everyone together, and this cake quickly became a favorite. Topped with cream cheese icing, it’s the perfect blend of rich and creamy, with just the right crunch from the pecans. Trust me, once you try it, you’ll be hooked! This butter pecan cake loaf is not just a treat; it’s a warm hug in dessert form. So, roll up your sleeves and let’s make this delightful cake together!
Ingredients for Butter Pecan Cake Loaf Cream Cheese Icing
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
These ingredients come together to create a moist and flavorful butter pecan cake loaf that’s simply irresistible. You can almost taste the buttery richness just by looking at them, right? Don’t forget, fresh pecans are key for that crunchy texture and nutty flavor that makes this cake sing!
How to Prepare Butter Pecan Cake Loaf Cream Cheese Icing
- First things first, preheat your oven to 350°F (175°C). This is crucial! You want that oven nice and hot when your batter goes in.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until it’s light and fluffy. You’ll know it’s ready when it looks almost like a cloud!
- Now, crack in those 4 large eggs, one at a time, mixing well after each addition. This helps create that dreamy texture we’re after.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents!
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Don’t overmix; we want a tender loaf here!
- Next, fold in the sour cream, vanilla extract, and the star of the show, the chopped pecans. The pecans add such a lovely crunch, trust me!
- Pour the batter into a greased loaf pan, smoothing the top with a spatula. Give it a little shake to settle the batter.
- Now, pop it in the preheated oven and bake for about 60-70 minutes. Keep an eye on it; your kitchen will smell heavenly! Check for doneness by inserting a toothpick into the center; if it comes out clean, you’re golden.
- Once baked, let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Patience, my friend! This is the hardest part.
Once it’s cool, you can slather on that luscious cream cheese icing, and trust me, it will be worth the wait!
Why You’ll Love This Recipe
- Rich, buttery flavor with a delightful crunch from the pecans
- Moist and tender crumb that melts in your mouth
- Easy to follow steps make it perfect for bakers of all levels
- Delicious cream cheese icing adds a creamy finish
- Perfect for sharing at gatherings or enjoying as a cozy treat at home
This butter pecan cake loaf is sure to become a staple in your baking repertoire!
Tips for Success with Butter Pecan Cake Loaf Cream Cheese Icing
To make your butter pecan cake loaf truly shine, consider these handy tips! First, ensure your butter is softened to room temperature; it makes a world of difference in creating that fluffy texture when creaming it with the sugars. If you’re out of sour cream, plain yogurt works beautifully as a substitute, adding a nice tang while keeping the cake moist.
Also, don’t skip toasting your pecans before adding them to the batter! Just a quick toast in a dry skillet enhances their flavor and adds an extra crunch. And remember, every oven is different, so keep an eye on your cake as it bakes. If it’s browning too quickly, cover it loosely with foil to prevent over-baking. Finally, let your cake cool completely before icing for the best results—trust me, it’ll be worth the wait!
Nutritional Information for Butter Pecan Cake Loaf Cream Cheese Icing
Here’s the estimated nutritional breakdown for each slice of this delightful butter pecan cake loaf with cream cheese icing: approximately 350 calories, 18g of fat, 4g of protein, and 45g of carbohydrates. Keep in mind that these values can vary based on ingredient brands and serving sizes. It’s always a good idea to double-check if you’re watching your dietary intake, but I promise this cake is worth every delicious bite!
FAQ About Butter Pecan Cake Loaf Cream Cheese Icing
Can I use salted butter instead of unsalted?
Yes, you can, but I recommend reducing the added salt in the recipe to balance the flavors!
How should I store the butter pecan cake loaf?
Store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, it can be refrigerated for about a week.
Can I freeze the cake?
Absolutely! Wrap it tightly in plastic wrap and freeze. It’ll stay fresh for up to 2 months. Just let it thaw in the fridge before you frost it.
What can I use instead of cream cheese for the icing?
If you’re looking for a lighter option, mascarpone or even a whipped cream frosting can work well! Just keep in mind the flavor profile will change a bit.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it’s ready to come out of the oven!
Storage & Reheating Instructions for Butter Pecan Cake Loaf Cream Cheese Icing
To keep your butter pecan cake loaf fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its life, pop it in the fridge for about a week. Just make sure it’s well-wrapped to prevent it from drying out! If you’ve got leftovers (which I doubt will happen!), you can freeze the loaf, wrapped tightly in plastic wrap, for up to 2 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight. No need to reheat; it’s delicious served chilled or at room temperature!
For more delicious recipes, check out this cake category or learn about desserts that will satisfy your sweet tooth!
Z nadrukami
Butter Pecan Cake Loaf Cream Cheese Icing: Irresistible Bliss
- Całkowity Czas: 85 minutes
- Ustępować: 1 loaf 1x
- Dieta: Wegańskie
Opis
Delicious butter pecan cake loaf topped with cream cheese icing.
Składniki
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the butter and sugars together.
- 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 wet mixture.
- Stir in the sour cream, vanilla extract, and pecans.
- Pour the batter into a greased loaf pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let it cool before icing.
Uwagi
- Store leftovers in an airtight container.
- Use fresh pecans for best flavor.
- For a richer taste, add more vanilla extract.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 65 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 25g
- Sód: 200mg
- Kwasy: 18g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 6g
- Tłuszcze trans: 0g
- Węglowodany: 45g
- Włókno: 1g
- Białko: 4g
- Cholesterol: 80mg
Słowa kluczowe: butter pecan cake loaf cream cheese icing
