Introduction
Tutorial: how to make butter pecan cake loaf — brown butter pound cake + toasted pecans + caramel glaze. 1 hr 15 min.
Ingredients List
- 1 cup browned butter + 2 cups flour + 1.5 cups brown sugar + 4 eggs + 1 cup milk + vanilla + butter pecan extract
- 2 tsp baking powder + salt + cinnamon + 1.5 cups toasted pecans (divided)
- Glaze: 1/2 cup brown sugar + 1/4 cup butter + 1/4 cup cream + vanilla + salt + pecan halves
Timing
Brown butter 8. Bake 60. Glaze 10. Total 75 min.
Step 1 — Brown Butter
6-8 min until nutty deep gold. Cool 15.
Step 2 — Toast Pecans
350°F, 5-7 min.
Step 3 — Batter
Cream 3 min. Eggs + vanilla + extract. Dry alt with milk. Fold pecans.
Step 4 — Bake
9×5 loaf greased. Pecan top. 55-65 min.
Step 5 — Glaze
Butter + sugar 2 min + cream 2 min. Vanilla + salt off-heat.
Step 6 — Glaze + Top
Cool 15 min, transfer to rack. Pour glaze. Pecan halves.
Nutritional Information
- Calories 440 | Protein 5g | Fat 26g | Carbs 52g | Sugar 34g
Healthier Alternatives
Whole wheat. Less sugar. Greek yogurt. Coconut sugar. Skip glaze.
Serving Suggestions
Vanilla ice cream. Coffee. Cellophane gifts. Fall brunch.
Common Mistakes to Avoid
- Skip brown butter
- Hot butter
- Untoasted pecans
- Overbaked
- Hot loaf glaze
Storing Tips
3 days room temp, 5 days fridge. Freeze 2 mo. 24 hr ahead unglazed.
Conclusion
That’s how to make butter pecan cake loaf. Comment your ice cream pairing, share a photo, subscribe.
FAQs
Extract sub? Maple + vanilla.
Pieces? Yes.
No glaze? Powdered sugar.
Make ahead? 24 hr.
GF? 1:1 GF.
Dry? Overbaked.
Recipe Card: Butter Pecan Cake Loaf
Prep: 15 min | Bake: 60 min | Total: 1 hr 15 min | Serves: 12 slices | Calories: 440/slice
Ingredients
- 1 cup browned butter + 2 cups flour + 1.5 cups brown sugar + 4 eggs + 1 cup milk + 2 tsp vanilla + 1 tsp butter pecan extract + 2 tsp baking powder + salt + cinnamon
- 1.5 cups toasted chopped pecans + 1/2 cup pecan halves for topping
- Glaze: 1/2 cup brown sugar + 1/4 cup butter + 1/4 cup heavy cream + vanilla + salt
Instructions
- Brown butter 6-8 min; cool 15 min.
- Toast pecans at 350°F for 5-7 min.
- Cream butter and brown sugar 3 min; add eggs and extracts.
- Add dry ingredients alternating with milk; fold in 1 cup pecans.
- Pour into 9×5 loaf pan; top with 1/2 cup pecans; bake 55-65 min.
- Make caramel glaze and pour over cooled loaf; top with pecan halves.
Nutrition (per slice)
Calories 440 | Protein 5g | Fat 26g | Carbs 52g | Sugar 34g
