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Butter Pecan Cake Loaf

A rich, moist butter pecan loaf cake filled with toasted pecans and warm caramel notes.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.75 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 1.5 tsp vanilla extract
  • 0.75 cup buttermilk
  • 1.25 cups pecans toasted and chopped

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Prepare loaf pan with parchment paper.
  2. Toast pecans for 6–8 minutes and cool.
  3. Whisk dry ingredients together.
  4. Cream butter and sugars until fluffy.
  5. Add eggs and vanilla.
  6. Alternate adding dry ingredients and buttermilk.
  7. Fold in toasted pecans.
  8. Bake 50–60 minutes. Cool before slicing.

Notes

Do not overmix. Toast pecans for best flavor.