Butter Pecan Swirl Loaf Cake

The batter is a creamed butter cake made moist with half a cup of sour cream. Half goes into the loaf pan, then most of a pecan, brown sugar, cinnamon and melted butter mixture, then the rest of the batter.

A light swirl pulls the pecan ribbon through, the last of the mixture goes on top, and after nearly an hour in the oven and a full cool, a thin white glaze is drizzled over.

How to Make It

1. Pan lined

   Heat oven to 350°F and line a 9-by-5-inch loaf pan.

2. Dry mix

   Whisk the flour, baking powder and salt.

3. Batter

   Beat the softened butter and granulated sugar until fluffy. Beat in the eggs one at a time, then the vanilla and sour cream. Fold in the dry ingredients.

4. Pecan mixture

   Mix the pecans, brown sugar, cinnamon and melted butter.

5. Layered and swirled

   Spread half the batter in the pan, add most of the pecan mixture, cover with the remaining batter and swirl lightly. Sprinkle the remaining pecans over the top.

6. Baked

   Bake 50 to 55 minutes until a tester comes out clean. Cool completely.

7. Glazed

   Whisk the powdered sugar with the milk and drizzle over the loaf.

Ingredient Notes

Sour cream

Half a cup, beaten in after the eggs.

Toasted pecans

Half a cup chopped, mostly for the ribbon, a little for the top.

White glaze

Powdered sugar and milk, drizzled once the loaf is cool.

Why This Recipe Works

• Sour cream keeps a dense loaf cake moist.
• Melted butter binds the pecan mixture so it bakes into a ribbon rather than dry crumbs.
• Swirling lightly keeps a visible marbled line.
• Pecans on top toast as the loaf bakes.

Success Tips

• Add the eggs one at a time so the batter stays smooth.
• Swirl with a knife in two or three strokes only.
• Tent with foil if the top browns before the centre is done.

Serving Ideas

Cut thick slices to show the pecan ribbon, and serve with coffee.

Storage and Reheating