Caramel Pecan Loaf Cake
Nutty, buttery, and drizzled with caramel for a sweet treat!
This Caramel Pecan Loaf Cake is the perfect balance of rich flavors with the warmth of caramel and crunch of pecans. A moist loaf cake that’s easy to make and the perfect centerpiece for any dessert table or afternoon treat. Topped with caramel and whole pecans, it’s a slice of heaven!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup chopped pecans
- ½ cup whole pecans (for topping)
- ¼ cup caramel sauce (for drizzling)
Instructions:
1. Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
In another large bowl, beat together the unsalted butter and brown sugar until light and fluffy, about 2-3 minutes. You can use a hand mixer or stand mixer for the best results.
4. Add Eggs and Vanilla:
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the butter-sugar mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Fold in Pecans:
Gently fold in the chopped pecans to distribute evenly through the batter.
7. Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool and Drizzle with Caramel:
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, drizzle the caramel sauce over the top of the cake.
9. Decorate and Serve:
Arrange the whole pecans on top of the cake for an added crunch. Optionally, you can lightly dust with powdered sugar for an elegant finish. Slice and enjoy!
Decoration Tips:
- Extra Caramel: Drizzle extra caramel sauce over each slice when serving for a more indulgent treat.
- Toasted Pecans: Toast the whole pecans before placing them on top for an enhanced nutty flavor.
- Whipped Cream or Ice Cream: Serve with a side of whipped cream or vanilla ice cream for an extra indulgent dessert.
Q&A
Q: Can I use a different type of nut?
- A: Yes! If you don’t have pecans, you can substitute with walnuts, almonds, or any nut of your choice. Just keep in mind that the flavor and texture may change slightly.
Q: Can I make this cake ahead of time?
- A: Yes, this cake keeps well! You can bake it a day in advance and store it in an airtight container at room temperature. Drizzle the caramel sauce just before serving.
Q: Can I make this cake without buttermilk?
- A: If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of white vinegar or lemon juice to ½ cup of milk. Let it sit for 5 minutes before using.
Q: How can I store leftovers?
- A: Leftover cake should be stored in an airtight container for up to 3 days at room temperature, or you can refrigerate it to extend its freshness.
Total Time:
- Prep Time: 15 minutes
- Bake Time: 45-50 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Servings: 8-10 slices
This Caramel Pecan Loaf Cake is a delicious dessert, perfect for special occasions or just a cozy treat at home! Its sweet, nutty flavor and buttery texture will leave everyone wanting more. Enjoy!