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Butter Pecan Cake Loaf

A rich, moist pound cake loaf loaded with toasted pecans, offering buttery comfort in every nutty slice.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Loaf
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 0.5 cup sour cream or buttermilk
  • 1.5 cups pecans chopped and toasted
Optional Glaze
  • 0.25 cup unsalted butter
  • 1 cup powdered sugar
  • 2 tbsp milk or cream, adjust as needed
  • 0.5 tsp vanilla extract

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Electric mixer
  • Skillet for toasting
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment.
  2. Toast pecans in skillet with 2 tbsp butter for 4-6 minutes until golden. Cool.
  3. Whisk flour, baking powder, and salt in a bowl.
  4. Beat butter, granulated sugar, and brown sugar until fluffy, 4-5 minutes.
  5. Add eggs one at a time, then vanilla.
  6. Alternate adding dry ingredients and sour cream, mix until just combined.
  7. Fold in toasted pecans.
  8. Pour into pan, bake 55-65 minutes until toothpick is clean.
  9. Cool in pan 15 minutes, then on rack completely.
  10. For glaze: Brown butter, whisk in powdered sugar, milk, vanilla. Drizzle over cooled loaf.

Notes

Toast pecans for best flavor. Cool completely before glazing. Store wrapped at room temp.