Description
A rich, nutty loaf cake topped with smooth cream cheese icing—perfect for fall baking, dessert tables, or cozy coffee breaks.
Ingredients
For the Cake:
1 cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2½ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup chopped pecans, toasted
For the Cream Cheese Icing:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
Make the Cake:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, beating well after each. Stir in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture, alternating with milk—starting and ending with the dry. Mix until just combined.
Fold in toasted pecans.
Pour the batter into the loaf pan and spread evenly.
Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Icing:
10. Beat cream cheese and butter together until smooth and fluffy.
11. Add powdered sugar gradually, mixing well between additions.
12. Stir in vanilla and a pinch of salt.
13. Once loaf is fully cooled, spread icing over the top.
Notes
For extra crunch, sprinkle chopped pecans on top of the icing.
Store covered at room temperature for 2 days or in the fridge for up to 5 days.
Can be made in mini loaf pans—adjust baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Cake
- Method: Baked
- Cuisine: American
