Moist Butter Pecan Cake Loaf with Cream Cheese Icing Recipe

This Moist Butter Pecan Cake Loaf with Cream Cheese Icing is a perfect combination of rich, buttery cake and the nutty crunch of toasted pecans, all topped off with a luscious cream cheese icing. It’s an ideal dessert for any occasion, from cozy family gatherings to holiday celebrations. The soft, flavorful cake paired with the sweet and tangy icing is sure to win over anyone who takes a bite.

Ingredients

• 1 cup chopped pecans
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

Cream Cheese Icing:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Spread the chopped pecans on a baking sheet and toast in the oven for 5-7 minutes, until fragrant. Set them aside to cool.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
7. Gently fold in the toasted pecans.
8. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Cream Cheese Icing:

1. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar and vanilla extract, beating until the icing is fluffy and spreadable.
3. Once the cake has completely cooled, spread the cream cheese icing over the top.

Servings and Timing

• Servings: 8 slices
• Prep Time: 15 minutes
• Cooking Time: 50-60 minutes
• Total Time: 1 hour 15 minutes

Variations

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free. Ensure the baking powder is also gluten-free.
• Nut-Free Version: If you have nut allergies, you can omit the pecans and substitute them with chocolate chips or dried fruit like cranberries.
• Spiced Version: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced twist on this cake.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days. To serve, you can let it come to room temperature or microwave individual slices for 10-15 seconds to warm them up.

10 FAQs

1. Can I use salted butter instead of unsalted butter? Yes, but if you use salted butter, reduce the amount of added salt in the recipe by half.
2. Can I freeze this cake? Yes, this cake freezes well. Wrap the cooled cake tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
3. Can I use a different nut instead of pecans? Yes, walnuts, almonds, or hazelnuts can be used in place of pecans for a different flavor.
4. How do I know when the cake is done baking? The cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached.
5. Can I make this recipe into cupcakes instead of a loaf cake? Yes, you can bake the batter in a muffin tin. Adjust the baking time to 18-22 minutes, depending on the size of your cupcakes.
6. Can I use brown sugar instead of white sugar? Yes, brown sugar will add a deeper, slightly caramel flavor to the cake, but you can use it as a substitute for white sugar in the same quantity.
7. Can I make this cake without the cream cheese icing? Yes, the cake is delicious on its own, but if you prefer a lighter topping, you can opt for whipped cream or even a dusting of powdered sugar.
8. What if I don’t have a 9×5-inch loaf pan? You can use an 8×4-inch loaf pan, but you may need to adjust the baking time, as a smaller pan will result in a taller cake that may need a bit more time to bake.
9. Can I make this cake without eggs? Yes, you can substitute the two eggs with flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water) or a commercial egg replacer.
10. How can I make the icing thicker? If the icing is too thin, you can add more powdered sugar a little at a time until you reach the desired consistency.

Conclusion

The Moist Butter Pecan Cake Loaf with Cream Cheese Icing is a delightful treat that perfectly combines the buttery richness of cake with the nutty crunch of toasted pecans, all enhanced by a velvety cream cheese topping. Whether for a casual afternoon snack, a festive celebration, or a special occasion, this cake is sure to impress with its flavor and texture. Give it a try, and enjoy a slice of autumn-inspired goodness!

Print