Taste of Home

Name: Butterscotch Pecan Loaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 2/3 C butter; 1 C granulated sugar; 2/3 C plain yogurt, room temperature; 3 eggs, room temperature; 1 3/4 C all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 C butterscotch chips; 1/2 C chopped pecans, toasted

Butterscotch Pecan Loaf

August 20, 2021 by sblades

The Cake Slice Bakers are 8 months into baking our way through Little Everyday Cakes by Candace Floyd. I chose Butterscotch Pecan Loaf for August because it’s been a long week and it looks super easy to make.

Then I started looking at the recipe and realized it’s butterscotch. One of my favorite flavors! Oh, and I was right – it’s super easy to make.

To put this cake together, you basically use two bowls, a few measuring cups and spoons, and a loaf pan. Not much mess on this one!

Stir the ingredients together, pour it in the pan and there you go. Couldn’t be easier.

Butterscotch Pecan Loaf is just beautiful when you pull it out of the oven. It’s golden brown and has the prettiest split on top.

The texture is tender, but substantial and the flavor is outstanding.

The butterscotch morsels floated down while baking, leaving a wonderful melted butterscotch layer on the bottom of the loaf. Toasted pecans are scattered through the cake and go perfectly with the butterscotch.

Need to know how to toast pecans?

It’s pretty easy – set your oven to 350°, layer the pecans on a light baking sheet and bake them for 5-10 minutes. You might want to flip them once with a spatula to get them evenly toasted. Toasting your pecans really makes a difference!

I’ve always loved anything butter pecan (especially ice cream) and this cake is the ultimate example of those flavors. Even with a cup of sugar in it, it’s not as sweet as you’d imagine.

The yogurt is a nice substitution for milk in this. It almost makes me think I’m eating something a little healthier. Almost.

Thumbs up review on this Butterscotch Pecan Loaf. It’s easy to make and is absolutely delicious.

Update: This cake is even better a day or so stored at room temp wrapped in aluminum foil. Fantastic!

Butterscotch Pecan Loaf

Yield: 8 to 10 slices

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 20 minutes

Total Time: 1 hour 20 minutes

Delicious butterscotch flavor with nutty toasted pecans.

Ingredients

2/3 C butter
1 C granulated sugar
2/3 C plain yogurt, room temperature
3 eggs, room temperature
1 3/4 C all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C butterscotch chips
1/2 C chopped pecans, toasted

Instructions

Preheat the oven to 350 degrees. Spray an 8 1/2x4 1/2" loaf pan, then dust the pan lightly with flour, shaking out any excess.
Melt the butter in the microwave in 20 second increments until fully melted. Set aside to cool slightly.
In a large bowl, whisk together the sugar and yogurt. Add the eggs, one at a time, whisking to blend after each egg addition.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the yogurt mixture in three additions, folding in after each addition until just combine. Drizzle in the butter, a little at a time, and fold to combine. Fold in the chips and pecans. Scrape the batter into the prepared pan.
Bake the cake 45 to 55 minutes, until the cake is golden brown on top and a toothpick inserted in the center comes out almost clean.
Run a sharp knife around the edges of the cake (so it will release better later), then place the pan on a wire rack and let it cool for about 10 minutes. Turn the cake out onto the rack and let it cool completely.

Notes

Set out your eggs a few minutes before you preheat the oven. They should be around room temperature by the time you're ready to add them.

Be patient folding the butter into the batter and do it gently so the cake won't be tough.

If you don't want the butterscotch chips to float to the bottom of the cake, lightly toss them with flour before folding them into the batter.

Mine took the full 55 minutes to bake. The top of the cake should be a dark golden brown.

Nutrition Information:

Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 381Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 89mgSodium: 332mgCarbohydrates: 45gFiber: 1gSugar: 27gProtein: 6g

Nutrition Values are Approximate

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th – never before – we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book – Little Everyday Cakes – and our choices for August 2021 were ~

Butterscotch Pecan Loaf

Strawberry Cake

Peach or Mango Upside Down Cake

Frosting in the Cake Cake

August 18, 2019 by sblades

Yes, you’re seeing double – it’s a Frosting in the Cake Cake.

I almost renamed it Ugly Frosting Cake but that’s not very appetizing. The cake is plain and you might overlook it at a pot-luck, but that would be a mistake. This ultra-ultra moist and still somehow fluffy cake will wow your family and friends. Promise.

I visited my sister a couple of weeks ago and the conversation as usual came around to recipes. She has muscadine grapes on her property (not to mention blueberries, strawberries, and a newly-planted fig tree) and made some wonderful jelly with them.

We also chatted about a cake that I haven’t made in years that’s dumped into one bowl along with a can of frosting, then mixed all together and baked. So….it’s a Frosting in the Cake Cake because the frosting is actually in the cake – not on top!

I get high and mighty about making cakes from scratch, but I make an exception with this one. The recipe came from a Taste of Home bulletin board over ten years ago that since has been shut down.

I don’t know if the person who originally created it got in a hurry and decided to heck with it and dumped the frosting in the batter, but I’m glad they did. This is one of the best cakes I’ve ever tasted. No kidding.

There’s a very thin, almost chewy caramely layer on top of the cake. Be sure and get the corner piece to get the most of that.

I’ve found that a butter cake mix and a buttercream frosting is the best combination. Others have experimented with a strawberry cake mix/frosting combo and I once made a chocolate combo, but be sure and try the butter cake combo first. The flavor is unbelievable – buttery, kind of vanilla-y, but not. It’s hard to describe.

Oh, and if you want it prettier just sprinkle some powdered sugar on top. For heaven’s sake don’t frost it though!