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1/2 cup unsalted butter, softened

3/4 cup brown sugar

2 large eggs

1/2 cup sour cream

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup chopped toasted pecans

**Optional glaze:**

1/2 cup powdered sugar

1–2 tbsp milk or maple syrup

Extra chopped pecans for topping

1. Preheat oven to 350°F (175°C). Grease and line a 9×5 loaf pan with parchment paper.

2. In a large bowl, cream butter and brown sugar until light and fluffy.

3. Beat in eggs one at a time. Mix in sour cream and vanilla.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Gradually add dry ingredients to wet, mixing until just combined.

6. Fold in toasted pecans.

7. Pour batter into prepared pan and smooth the top.

8. Bake for 45–55 minutes, or until a toothpick comes out clean.

9. Cool completely, then drizzle with glaze and top with extra pecans if using.

To toast pecans, bake at 350°F for 6–8 minutes until fragrant.

Add 1/2 tsp cinnamon or nutmeg for extra warmth.

Store in an airtight container at room temperature up to 3 days or refrigerate for a week.

Keywords: butter pecan cake loaf, pecan loaf cake, moist nutty dessert