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Introduction
Indulge in the delightful flavors of homemade Butter Pecan Cake Loaf. This moist, rich cake combines the nuttiness of toasted pecans with the sweet, buttery goodness that makes every bite a treat. Whether you’re enjoying it with a cup of coffee or serving it at a gathering, this cake is sure to impress.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup chopped pecans, toasted
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 80-90 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture alternately with the sour cream, starting and ending with the flour mixture. Mix until just combined.
- Fold in the toasted pecans gently until evenly distributed.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Notes or Tips
- Ensure the butter is softened for easier creaming.
- To toast pecans, place them in a hot skillet for a few minutes, stirring frequently.
- For added flavor, try adding a pinch of cinnamon to the dry ingredients.
Cooking Techniques
This recipe utilizes the creaming method, which is crucial for achieving a light and airy texture in your cake. By properly creaming the butter and sugars, you incorporate air into the batter, resulting in a beautifully risen loaf.
FAQ
- Can I substitute the sour cream? Yes, plain yogurt works well as a substitute.
- How should I store the cake? Wrap it in plastic wrap and store it in an airtight container at room temperature for up to three days.
- Can I freeze this cake? Absolutely! Freezing works well; just make sure it’s wrapped tightly.
Conclusion
This Butter Pecan Cake Loaf is a stunning centerpiece for any dessert table. With its inviting flavors and delightful texture, it’s a recipe you’ll cherish for years to come. Enjoy baking and savor every delicious slice!
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