Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened (for icing)
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking powder, and salt; gradually add to the creamed mixture alternately with the milk.
- Stir in the chopped pecans.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the icing, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla, mixing until creamy.
- Once the cake is completely cool, spread the cream cheese icing over the top.
Notes
For a dairy-free option, substitute plant-based butter and vegan cream cheese. Toasted sunflower seeds can replace pecans for nut allergies.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg