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Heritage Loaf Pan

Heritage Loaf Pan

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Brown Butter Pecan Loaf Cake

4 based on 2 reviews

PREP: 20 MINUTES

COOK: 1 HOUR

SERVINGS: 8 - 10 SERVINGS

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This buttery and nutty loaf cake makes an exceptional dessert! Baked in our Heritage Loaf Pan for an added swirl beauty. Perfect addition to Thanksgiving dessert table.

Ingredients

  • 1 cup butter
  • 2 cup flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup pecans
  • ½ cup brown sugar
  • ½ cup sugar
  • 4 eggs
  • ½ tsp vanilla
  • ½ cup milk

Directions

Preheat oven to 325° F. Prepare Heritage Loaf Pan with baking spray or butter and flour. Heat butter in heavy skillet over medium heat until milk solids are browned. Transfer into a shallow bowl and freeze until cooled, about 10-15 minutes. Combine flour, baking powder, salt and pecans. Set aside. Cream together brown butter and sugars until fluffy. Add eggs one at a time, combining thoroughly after each. Mix in vanilla. On low speed, pour in flour mixture and milk until combined. Pour into prepared loaf pan, filling no more than 3/4 full. Tap gently on counter to remove air bubbles. Bake for about an hour or until toothpick comes out clean when inserted into center of cake. Let cake cool 10 minutes before inverting onto a cooling rack. If there is batter remaining, use as desired (cakelets, muffins, etc).

Read Recipe Reviews

    Delicious recipe! I subbed the pecans for walnuts and it was very good. However I agree with a other reviewer that there was too much batter for one pan. Next time I’ll split between 2 pans or make a few muffins with the extra batter.

    This is a tasty recipe for sure! I doubled the amount of pecans and it is even better. The only reason I am not giving it 5 stars is because there is entirely too much cake batter for this pan… Using all of it would have caused a huge mess in my oven.

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Product Used In This Recipe

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Heritage Loaf Pan

Heritage Loaf Pan

SEE PRODUCT