Pecans toasted in butter, a tender brown-sugar crumb and a hint of vanilla: an afternoon-coffee kind of cake.
Prep20 min
Cook55 min
Total1 hr 15 min
Serves10
LevelIntermediate
What makes it special
All-purpose flour
Unsalted butter
Brown sugar
Eggs
This loaf is my go-to when friends drop by for coffee. It's buttery and soft, with a warm brown-sugar sweetness and lots of crunchy, toasty pecans. It's also one of those cakes that tastes even better on day two.
The one step you shouldn't skip
Toast the pecans in a little butter before they go into the batter. Raw pecans taste quite mild once baked, but toasted ones become deep, nutty and almost caramel-like. Let them cool first so they don't melt the batter.
Tips for a tender loaf
Room temperature ingredients mix into a smoother batter.
Don't overmix once the flour goes in; stop as soon as it disappears.
Line the pan with parchment so it lifts out easily.
Test the center. If the top browns too fast, tent it loosely with foil.
Variations
Brown butter: brown the butter for the batter and let it cool slightly.
Maple: swap some sugar for maple syrup and add a maple glaze.
Chocolate chip: fold in half a cup of chocolate chips.
Cream cheese swirl: spoon a sweetened cream cheese layer into the middle.
Serving
Toasted with butter for breakfast, with a drizzle of caramel for dessert, or with a scoop of vanilla ice cream. Sprinkle extra pecans on the glaze for a bakery look.
Storage
Keep it covered at room temperature for 3 days or in the fridge for 5.
A moist, buttery loaf cake with brown sugar, vanilla, sour cream and pecans toasted in butter. Lovely with coffee and freezes well.
Fall Baking Intermediate American
Prep
20 min
Cook
55 min
Total
1 hr 15 min
Servings
10
Ingredients 16 items
Tap to check off as you go
Cake Batter
Butter Glaze
Instructions 8 steps
1
Heat the oven to 350°F (175°C) and line a loaf pan with parchment.
2
Toast the chopped pecans in butter over medium heat until fragrant, then let them cool.
3
Whisk the flour, baking powder, baking soda and salt.
4
Beat the butter and sugars until light and fluffy, then beat in the eggs and vanilla.
5
Mix in the sour cream, then add the dry ingredients and milk in turns.
6
Fold in the toasted pecans and pour the batter into the pan.
7
Bake for 50 to 60 minutes, until a toothpick comes out clean.
8
Cool completely on a rack, glaze if you like, then slice.
Nutrition per serving
Calories
310
Protein
4g
Carbs
38g
Fat
17g
Sugar
24g
Fiber
2g
Sodium
170mg
Questions, answered
Why toast the pecans in butter?
It brings out their nutty flavor and gives the whole loaf a rich, butterscotch-like taste.
How do I know it's done?
A toothpick in the center should come out clean or with a few moist crumbs. Loaf cakes take longer than layer cakes.
Can I freeze it?
Yes. Wrap slices individually and freeze for up to 2 months.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
