Butter Pecan Cake Loaf with Cream Cheese Icing Bliss

Oh wow, let me tell you about this Butter Pecan Cake Loaf with Cream Cheese Icing! It’s one of those treats that fills your kitchen with the most delightful aroma and brings everyone running. The buttery, moist cake mingles perfectly with the crunch of pecans, and that creamy icing? Pure bliss! I remember baking this cake for my grandma’s birthday; she always loved anything with nuts. Watching her take that first bite, a smile spreading across her face—it was such a special moment. Trust me, once you try this cake, it’ll become a staple for all your celebrations!

Ingredients for Butter Pecan Cake Loaf with Cream Cheese Icing

Gather these delightful ingredients to create your Butter Pecan Cake Loaf with Cream Cheese Icing. I promise, each one plays a crucial part in making this cake a star!

• 1 cup unsalted butter, softened to room temperature for that creamy texture
• 1 cup granulated sugar, to sweeten things up just right
• 4 large eggs, which will add richness and moisture
• 2 cups all-purpose flour, the base for our lovely loaf
• 1 teaspoon baking powder, to give it that perfect rise
• 1/2 teaspoon salt, enhancing all those wonderful flavors
• 1 cup chopped pecans, adding that delightful crunch
• 1/2 cup buttermilk, making the cake super moist
• 1 teaspoon vanilla extract, for a touch of warmth and sweetness

Make sure you have everything ready before you start; it really makes the baking process so much easier!

How to Prepare Butter Pecan Cake Loaf with Cream Cheese Icing

Alright, let’s dive into the delicious process of making this Butter Pecan Cake Loaf with Cream Cheese Icing! It’s easier than you might think, and I promise the results will have everyone raving. Let’s get started!

Step-by-Step Instructions

1. First things first, preheat your oven to 350°F (175°C). This ensures your cake will bake evenly, so don’t skip this step!
2. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar. You want this mixture to be light and fluffy—this usually takes about 3-5 minutes.
3. Next, beat in the 4 large eggs one at a time, mixing well after each addition. This helps to incorporate air into the batter, making it nice and airy.
4. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This dry mixture will help everything come together perfectly.
5. Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup of buttermilk. Start with the flour mixture and end with it—this helps keep the batter smooth.
6. Then, stir in 1 teaspoon of vanilla extract and 1 cup of chopped pecans for that delightful crunch!
7. Pour the batter into a greased loaf pan, making sure it’s evenly spread.
8. Bake in your preheated oven for 60-70 minutes. A toothpick inserted into the center should come out clean when it’s done. The heavenly smell will fill your kitchen, I promise!
9. Once baked, let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This step is super important if you want to frost it without the icing melting!

Tips for Success with Butter Pecan Cake Loaf

To ensure your Butter Pecan Cake Loaf turns out perfectly every time, here are a few tips that I’ve learned along the way! First, use high-quality, fresh ingredients—especially the butter and eggs, as they really enhance the flavor. Also, make sure your butter is softened to room temperature; this helps it cream properly with the sugar. Keep an eye on your baking time; ovens can vary, so start checking for doneness around the 60-minute mark. If your cake is browning too quickly, cover it loosely with foil. And don’t rush the cooling process—let it cool completely before icing to avoid a melty mess!

Nutritional Information Disclaimer

Just a quick note: nutritional values for the Butter Pecan Cake Loaf with Cream Cheese Icing can vary based on the specific ingredients and brands you use. While I aim to provide helpful information, I can’t guarantee precise nutritional details. Always check your ingredient labels for the most accurate data!

Why You’ll Love Butter Pecan Cake Loaf with Cream Cheese Icing

• Moist and buttery texture that melts in your mouth
• Crunchy pecans adding a delightful contrast
• Rich cream cheese icing for the perfect finishing touch
• Simple ingredients that come together effortlessly
• Perfect for any occasion, from cozy family gatherings to festive celebrations
• Easy to bake and even easier to enjoy!

Storage & Reheating Instructions

To keep your Butter Pecan Cake Loaf with Cream Cheese Icing fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, pop it in the fridge where it’ll last about a week. Just make sure it’s completely cooled before sealing it up! When you’re ready to enjoy a slice, you can either enjoy it cold or gently reheat it in the microwave for about 10-15 seconds. This warms it up nicely without drying it out, and you’ll still get that delightful, moist texture!

FAQ About Butter Pecan Cake Loaf with Cream Cheese Icing

Can I use a different type of nut?
Absolutely! While pecans are my favorite for this Butter Pecan Cake Loaf, you can easily swap them out for walnuts or even almonds if you prefer. Just keep the texture in mind!

Can I make this cake ahead of time?
Yes, you can! This cake actually tastes better after a day or two as the flavors meld together. Just store it in an airtight container once it’s completely cool.

How should I store the cream cheese icing?
Store any leftover cream cheese icing in the fridge in an airtight container. You can easily re-whip it for a few seconds if it becomes a bit too thick after chilling.

What’s the best way to frost the cake?
Once your cake is completely cool, spread the cream cheese icing on top using a spatula or a butter knife. You can even get creative and swirl it for a fun look!

Can I freeze the Butter Pecan Cake Loaf?
Yes! Wrap it tightly in plastic wrap and then in foil, and it’ll keep well in the freezer for up to three months. Just thaw in the fridge overnight before serving.

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