Butter Pecan Cake Loaf with Cream Cheese Icing | Sweet and Nutty Dessert
Discover this rich and moist Butter Pecan Cake Loaf topped with a creamy cream cheese icing. Perfectly nutty and sweet, it’s an ideal treat to enjoy with coffee or tea.
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Cooking tools:
- Stand mixer
- Oven
- Loaf pan
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Toothpick
- Cooling rack
- Hand mixer
- Chef's knife
- Cutting board
- Paper towel
- Pastry brush
Ingredients
- Unsalted butter: 1 cup, softened for rich texture.
- Granulated sugar: 2 cups, for sweetness.
- Eggs: 4 large, added one at a time for binding.
- Vanilla extract: 1 tsp, for flavor.
- Butter extract: 1 tsp (optional), for enhanced butter flavor.
- All-purpose flour: 2 cups, for structure.
- Baking powder: 1 tsp, for leavening.
- Baking soda: 1/2 tsp, for leavening.
- Salt: 1/2 tsp, to balance the flavors.
- Buttermilk: 1 cup (or milk + 1 tbsp vinegar), for moistness.
- Pecans: 1 cup, toasted and chopped, for nutty flavor and crunch.
- Cream cheese: 8 oz, softened, for the icing.
- Unsalted butter: 1/2 cup, softened, for the icing base.
- Powdered sugar: 4 cups, for sweetness in the icing.
- Vanilla extract: 1 tsp, for flavor in the icing.
- Milk: 1-2 tbsp, to adjust the icing consistency.
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