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Butter Pecan Cake Loaf

An incredibly moist and flavorful loaf cake featuring nutty browned butter and toasted pecans in every bite.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 480

Ingredients
  

For the Toasted Pecans
  • 1.5 cups pecan halves or pieces
  • 1 tbsp unsalted butter melted
  • 1 pinch salt
For the Browned Butter
  • 1 cup unsalted butter (2 sticks)
For the Cake Batter
  • 2 cups all-purpose flour spooned and leveled (250g)
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp fine sea salt
  • 1 cup granulated sugar (200g)
  • 0.5 cup light brown sugar packed (110g)
  • 3 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1 cup full-fat sour cream or Greek yogurt room temperature (240ml)
For the Optional Glaze
  • 1 cup confectioners' sugar sifted (120g)
  • 2-3 tbsp milk or heavy cream
  • 0.5 tsp vanilla extract
  • 1 pinch salt

Equipment

  • 9x5 inch Loaf Pan
  • Parchment paper
  • Saucepan (for browning butter)
  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x5" loaf pan with parchment paper. Toss pecans with 1 tbsp melted butter and a pinch of salt. Toast on a baking sheet for 7-9 min. Cool, chop, and reserve ¼ cup for topping.
  2. Slice 1 cup butter and melt in a light-colored saucepan over medium heat. Continue cooking, swirling, until it foams, crackles, and browns (5-7 min). Pour into a bowl, include browned bits. Cool 15-20 min until warm.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, combine granulated and brown sugars. Pour the warm browned butter over top. Beat with a mixer on medium for 1 minute until combined.
  5. Add eggs one at a time, beating well after each. Beat in 2 tsp vanilla.
  6. With mixer on low, add ⅓ of flour mix, then half the sour cream. Repeat, ending with final ⅓ of flour. Mix until just combined after each.
  7. Fold in chopped pecans (not the reserved ones) with a spatula.
  8. Pour batter into prepared pan. Top with reserved pecans, pressing lightly. Bake 60-70 min, until a skewer comes out clean. Tent with foil if browning too fast.
  9. Cool in pan on a wire rack for 30 min. Lift out using parchment and cool completely on rack (2+ hours).
  10. For glaze: Whisk all ingredients, starting with 2 tbsp milk, until smooth and pourable. Drizzle over cooled loaf. Let set before slicing.

Notes

For best texture, ensure ingredients are at room temperature and allow the loaf to cool completely before slicing. Store wrapped at room temp for 3 days or freeze for up to 3 months.