All That's Left Are The Crumbs: Butterscotch and Pecan Loaf ~#TheCakeSliceBakers

August 20, 2021

Butterscotch and Pecan Loaf ~#TheCakeSliceBakers

This quick and easy Butterscotch Pecan Loaf cake is made even better
with a sprinkle of demerara sugar on top which adds a nice crunch.

The Cake Slice Bakers are baking their way through Little Everyday Cakes by Candace Floyd in 2021. We are now baking our 8th cake from this book, which focuses on recipes for "little" cakes. The recipes have proven to be easy to make, and since they call for 20cm (8-inch) cake pan or smaller, there is typically little-to-no waste.

The Cake Slice Bakers are are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Butterscotch and Pecan Loaf, Strawberry Cake, and Peach or Mango Upside Down Cake. I was in the mood for a simple cake so I went with the Butterscotch Pecan Loaf.

As with all of the cakes I have baked from this book, this one was super simple and it was in the oven in no time. To give it a little extra crunch I sprinkled the top with demerara sugar. Also, I prefer to cream my butter and sugar, so I have changed the recipe to reflect this and let you know when to add the yogurt. My family liked this cake but I found that the butterscotch chips were way too sweet for me. I may try it again with dark chocolate chunks.

Butterscotch and Pecan Loaf

Printer Friendly Recipe

Ingredients

150g (⅔ cup) butter
200g (1 cup) sugar
160g (⅔ cup plain yogurt, at room temperature
210g (1¾ cups) all-purpose flour
6g (1½ teaspoons) baking powder
¼ teaspoon salt
100g (½ cup) butterscotch chips
50g (½ cup) chopped pecans, toasted
40g (2 tablespoons) demerara or raw sugar

Preparation

Preheat the oven to 180℃ (350℉).
Spray an 21.5 x 11.5cm (8½ x 4½-inch) loaf pan with baking spray.
In a small pan, toast the pecans over medium heat; remove from pan and set aside to cool.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
Add butter and sugar to the bowl of a stand mixer and beat until light and fluffy, about 5 minutes.
Add the eggs one at a time, beating until just combined after each addition.
Add vanilla and mix until just combined.
Turn the mixer speed down to low and add the flour and the yogurt in alternate batches, starting and ending with the flour.
Using a spatula, fold in the butterscotch chips and the pecans.
Pour the batter into the prepared loaf pan and sprinkle the demerara sugar evenly over the top.
Bake the cake for 50-55 minutes, or until the cake is golden brown and a cake tester inserted into the center comes out clean.
Place the cake on a wire rack and allow to cool for 10 minutes.
Remove the cake from the pan, and return it top side up, to the rack to cool completely.

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.