Introduction to Butter Pecan Cake Loaf with Cream Cheese Icing
Welcome to the delightful world of baking! If you’re looking for a sweet escape from your busy day, the Butter Pecan Cake Loaf with Cream Cheese Icing is just what you need. This recipe is not only easy to whip up, but it also brings a touch of warmth and comfort to any gathering. Imagine the aroma of buttery pecans wafting through your kitchen, inviting your loved ones to the table. Whether it’s a special occasion or just a treat for yourself, this cake loaf is sure to impress and satisfy!
Why You’ll Love This Butter Pecan Cake Loaf with Cream Cheese Icing
This Butter Pecan Cake Loaf with Cream Cheese Icing is a true gem for busy moms and professionals alike. It’s quick to prepare, taking just 20 minutes of your time, and the baking process fills your home with a heavenly scent. The moist texture and rich flavor make it a crowd-pleaser, while the creamy icing adds a delightful finish. It’s the perfect dessert to brighten any day!
Ingredients for Butter Pecan Cake Loaf with Cream Cheese Icing
Gathering the right ingredients is the first step to creating your Butter Pecan Cake Loaf with Cream Cheese Icing. Here’s what you’ll need:
- Unsalted butter: This is the star of the show, providing richness and moisture. Make sure it’s softened for easy mixing.
- Granulated sugar: Sweetness is key! It helps create that lovely fluffy texture when creamed with butter.
- Large eggs: Eggs add structure and moisture. They also help bind everything together beautifully.
- All-purpose flour: The foundation of your cake loaf. It gives the cake its structure and helps it rise.
- Baking powder: This leavening agent ensures your cake rises to perfection, giving it that light, airy texture.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Chopped pecans: These add a delightful crunch and nutty flavor. For an extra kick, consider toasting them before adding!
- Vanilla extract: A splash of vanilla brings warmth and depth to the cake’s flavor profile.
- Cream cheese: The base for your luscious icing. It adds a tangy richness that pairs perfectly with the sweetness of the cake.
- Powdered sugar: This sweetener gives the icing its smooth texture and sweetness.
- Milk: A little milk helps achieve the perfect consistency for your cream cheese icing.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Butter Pecan Cake Loaf with Cream Cheese Icing
Step 1: Preheat and Prepare
First things first, let’s get that oven preheating to 350°F (175°C). This step is crucial for a perfectly baked Butter Pecan Cake Loaf with Cream Cheese Icing. While the oven warms up, grab your loaf pan and grease it well. You can use butter or cooking spray to ensure the cake slides out easily later. Trust me, you don’t want to lose any of that deliciousness!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, add your softened unsalted butter and granulated sugar. Using an electric mixer, cream them together until the mixture is light and fluffy. This process usually takes about 3-5 minutes. The fluffiness is key, as it helps to incorporate air into the batter, making your cake loaf tender and moist. You’ll know it’s ready when it looks pale and has doubled in volume!
Step 3: Add the Eggs
Now, it’s time to add the eggs! Crack them in one at a time, mixing well after each addition. This step is important because it allows the eggs to fully incorporate into the batter, creating a smooth texture. Don’t rush this part; take your time to ensure each egg is blended in before adding the next. You’ll be rewarded with a rich and moist cake!
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps to evenly distribute the leavening agent and salt throughout the flour. It’s a simple yet essential part of the process. Once combined, set this dry mixture aside for a moment. We’re getting closer to that delicious Butter Pecan Cake Loaf!
Step 5: Combine Wet and Dry Ingredients
Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry mixture to the creamed butter and sugar. Mix gently until just combined; overmixing can lead to a dense cake. You want to see a few flour streaks remaining. This is the moment when your cake loaf starts to take shape, and the anticipation builds!
Step 6: Fold in Pecans and Vanilla
Next, fold in the chopped pecans and vanilla extract. Use a spatula to gently incorporate them into the batter. Folding is a technique that helps maintain the airiness of the mixture. The pecans add a delightful crunch and nutty flavor, while the vanilla enhances the overall taste. It’s like a warm hug for your taste buds!
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Now, it’s time to bake! Place the pan in the preheated oven and let it bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen will be absolutely irresistible!
Step 8: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This allows it to set before transferring it to a wire rack. After that, let it cool completely. Patience is key here! You want to ensure the cake is cool before icing it, or the icing will melt away.
Step 9: Make the Cream Cheese Icing
While the cake cools, let’s whip up that luscious cream cheese icing! In a mixing bowl, beat together the softened cream cheese, powdered sugar, and milk until smooth. This icing is the perfect complement to your Butter Pecan Cake Loaf. It should be creamy and spreadable, adding a delightful tang to the sweetness of the cake.
Step 10: Ice the Cake
Finally, it’s time to ice your cooled cake! Spread the cream cheese icing generously over the top of the loaf. Don’t be shy; let it cascade down the sides a bit for that homemade charm. Each slice will be a perfect blend of moist cake and creamy icing. Your Butter Pecan Cake Loaf with Cream Cheese Icing is now ready to be enjoyed!
Tips for Success
- Make sure your butter is softened for easy creaming.
- Don’t skip the cooling step; it prevents the icing from melting.
- Toast the pecans for an extra layer of flavor.
- Use a toothpick to check for doneness; it should come out clean.
- Store leftovers in an airtight container to keep them fresh.
Equipment Needed
- Loaf pan: A standard 9×5 inch pan works best, but any similar size will do.
- Mixing bowls: Use at least two—one for wet ingredients and one for dry.
- Electric mixer: A hand mixer is perfect, but a whisk can work too.
- Spatula: Essential for folding in ingredients and spreading icing.
- Wire rack: Great for cooling the cake evenly.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive friends.
- Nut-Free: Omit the pecans or replace them with sunflower seeds for a nut-free version that still adds crunch.
- Spiced Version: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor that complements the pecans beautifully.
- Chocolate Lovers: Fold in some mini chocolate chips along with the pecans for a decadent twist.
- Fruit Addition: Incorporate dried cranberries or chopped apples for a fruity burst in every slice.
Serving Suggestions
- Pair your Butter Pecan Cake Loaf with a hot cup of coffee or tea for a cozy afternoon treat.
- Serve with a scoop of vanilla ice cream for a delightful dessert experience.
- Garnish with a sprinkle of chopped pecans on top for added texture and visual appeal.
- Slice and serve on a beautiful platter to impress your guests at gatherings.
FAQs about Butter Pecan Cake Loaf with Cream Cheese Icing
Can I make this Butter Pecan Cake Loaf ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it in an airtight container at room temperature. Wait to add the cream cheese icing until you’re ready to serve for the best texture.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to a week. Just make sure to keep the icing separate if you have any left!
Can I freeze the Butter Pecan Cake Loaf?
Yes, you can freeze the cake without the icing for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the fridge before serving.
What can I substitute for cream cheese in the icing?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese. Just keep in mind that the flavor will be slightly different, but still delicious!
Can I use other nuts instead of pecans?
Definitely! Walnuts or almonds can be great alternatives. Just chop them up and fold them in as you would with the pecans. Each nut brings its own unique flavor to the cake!
Final Thoughts
Creating this Butter Pecan Cake Loaf with Cream Cheese Icing is more than just baking; it’s about crafting memories in your kitchen. The joy of mixing ingredients, the delightful aroma filling your home, and the smiles on your loved ones’ faces as they savor each slice make it all worthwhile. This cake is a warm hug on a plate, perfect for any occasion. Whether you’re celebrating a special moment or simply treating yourself, this recipe brings comfort and happiness. So, roll up your sleeves and enjoy the sweet journey of baking!
Print
Butter Pecan Cake Loaf with Cream Cheese Icing Delights!
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A deliciously moist butter pecan cake loaf topped with creamy icing, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pecans and vanilla extract.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the icing, beat together the cream cheese, powdered sugar, and milk until smooth.
- Spread the cream cheese icing over the cooled cake loaf before serving.
Notes
- Store leftovers in an airtight container in the refrigerator.
- For a richer flavor, toast the pecans before adding them to the batter.
- This cake can be frozen for up to 3 months without the icing.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
