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Butter Pecan Cake Loaf with Cream Cheese Icing

A moist, buttery loaf cake packed with toasted pecans and topped with a rich cream cheese glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 Slices
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 cup butter unsalted, softened
  • 1 cup sugar
  • 2 large eggs
  • 0.5 cup sour cream
  • 1.5 cups pecans chopped and toasted
Icing
  • 4 oz cream cheese softened
  • 2 tbsp butter softened
  • 1 cup powdered sugar
  • 1 tbsp milk

Equipment

  • Loaf Pan (9x5)
  • Electric mixer
  • Skillet
  • Wire rack

Method
 

  1. Toast chopped pecans in 2 tbsp butter in a skillet over medium heat for 3-4 mins. Cool completely.
  2. Preheat oven to 350°F (175°C). Grease a loaf pan.
  3. Cream butter and sugar until fluffy. Beat in eggs, vanilla, and sour cream.
  4. Fold in flour, baking powder, and salt. Stir in cooled pecans.
  5. Pour into pan and bake for 50-60 minutes.
  6. Cool completely. Whisk icing ingredients together and pour over the loaf.

Notes

Toasting the pecans in butter first is the secret to the deep, nutty flavor. Don't skip it!