Glazed Pecan Loaf Cake
Ingredients
For the Cake
- 1¾ cups (220 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup (120 g) sour cream
- ¼ cup (60 ml) milk
- 1¼ cups (140 g) chopped pecans
For the Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
Topping
- ½ cup chopped toasted pecans
Instructions
Step 1
Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2
Whisk together the flour, baking powder, baking soda, and salt.
Step 3
In a large bowl, beat the butter with both sugars until light and fluffy.
Step 4
Add the eggs one at a time, then mix in the vanilla.
Step 5
Mix in the sour cream and milk.
Step 6
Gradually add the dry ingredients and stir just until combined.
Step 7
Fold in the chopped pecans.
Step 8
Pour the batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Step 9
Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 10
Whisk together the powdered sugar, milk, and vanilla until smooth. Pour over the cooled cake and sprinkle with toasted pecans.
Tips
- Toast the pecans before adding them for a deeper, nuttier flavor.
- Do not overmix the batter to keep the loaf tender.
- Store in an airtight container for up to 4 days.
- Delicious served with coffee or tea.
