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Pecan Pie Loaf Cake
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Moist, tender, sweet, and scrumptious pecan pie in a cake! Serve with coffee in the morning, or topped with vanilla ice cream after supper. Any way you do it, it’s delicious! I use a 7 x 4 x 4 loaf pan. If you use something different, your mileage may vary on the bake time.
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Pecan Pie Loaf Cake
Pecan pie--but in a cake!
Suzanne McMinn
Makes 8 servings
Prep Time: 10 minutes | Cook Time: 70 minutes | Total Time: 80 minutesIngredients
Cake
- 1/2 cup butter
- 2/3 cup sugar
- 1/2 teaspoon maple extract
- 2 eggs
- 1 tablespoon baking powder
- 1 1/2 cups all purpose flour
- 1/2 cup milk
- 1/2 cup crushed pecans
- 1/4 teaspoon nutmeg
Streusel Topping
- 1/3 cup brown sugar
- 2 tablespoons crushed pecans
Special Equipment
Directions
- Cream butter, sugar, and maple extract in a mixing bowl. Stir in eggs.
- Add baking powder, flour, and milk. Mix well.
- Fold in crushed pecans.
- Grease then line a 7x4x4 loaf pan with parchment paper. Transfer batter to loaf pan. Preheat oven to 350 degrees.
- Stir together 1/3 cup brown sugar and 2 tablespoons crushed pecans in a small bowl. Spread over top of batter in loaf pan.
- Bake at 350 degrees for 1 hour 10 minutes. Cover top with foil last 15 minutes of baking. Cool completely on a wire rack before slicing.
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