Moist Pecan Almond Loaf Cake. Oh boy! For all of you who know me, you will know I love cake! The flavor combo is just divine! I love any cake really, and most of all, I love cake which isn't dry!

Moist Pecan Almond Loaf Cake. The flavor combo is just divine!

In my opinion, any cake has to have a nice soft texture, and be packed with flavor so it goes perfectly with a nice hot cup of tea!

I always think cake is a great way to share a conversation or share company with friends. Cake solves many problems that's for sure and can often bring a lovely smile to someone's face when they're feeling down, or can make a great celebration such as a birthday or anniversary. Cake is always good!

So here, I've made a lovely moist pecan almond cake in a loaf pan. Of course you could use a round or sheet pan. Whatever you wish! Just be sure to keep an eye on the cook time as it will vary depending on what you bake the cake in.

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This Pecan Almond Loaf Cake uses a mix of regular flour and ground almonds. This gives the cake a wonderful texture and flavor, and of course, the addition of the pecan nuts gives a little crunch in every bite too!

The cake is freezer friendly, so if you wanted to make a few, or if there's just one or two of you at home, why not cut it in half, freeze half and then you will always have some handy for when you just fancy a slice of cake!

Once you've tried this recipe, I am sure you will make it time and time again.

It's simple to follow and the ingredients are quite common so you should be able to make this without any problems at all!

So here's the recipe, and enjoy our moist pecan almond loaf cake!

You will need a loaf tin, mine measures 30cm x 12cm, and 8cm deep. (12 inch pan) .The batter will also fit in a 9 inch loaf pan.

Please note cook times will vary if you are not using a regular loaf pan.

Ingredients

3/4 cup or 175 g softened butter (room temperature)
2/3 Cup or 150 ml Milk
200 g or 1 cup regular sugar
2 Large eggs (lightly beaten)
1 Teaspoon almond extract
1 & 1/3 cup or 100 g Plain / All purpose flour (sieved)
1 & 1/3 cup or 100 g Ground Almonds
1 Teaspoon baking powder
1/4 Teaspoon salt
3/4 Cup or 110 g Pecans, chopped

Instructions

1. Heat oven to 170c,  325F. Grease and line your baking tin. See here for how to line.

Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.

2. Get all your ingredients ready, sieve the flour, and add the salt and baking powder to the flour and also the ground almonds.

3. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the almond extract.

Creaming butter and sugar for pecan almond loaf cake

4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time.

If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.

5. Add the milk with half of the flour mixture, keeping the mixer on a slow speed. Once combined, add the rest of the flour. Finally, add the pecans and make sure they're all distributed.

6 Transfer the cake mixture to the greased and lined loaf tin then place in the oven for 1 hr to 1 hr and 5 minutes.

Please note, if using a Bundt tin, cook time is 45 minutes.

7. Test after 55 minutes if the cake is done by inserting a skewer into the thickest part.

If it comes out clean, it's ready! Every oven is different and so cook times will vary a little.

straight from the oven, Pecan almond loaf cake


8. Allow to cool for 5 minutes in the pan then transfer to a cooling rack.

Store in an airtight container. This cake will store nicely for 3 - 4 days without getting dry, although it doesn't usually last that long!

It is also freezer friendly, wrap in parchment then in a zippy bag. Please enjoy our Moist Pecan Almond Loaf Cake as much as we do!

Moist Pecan Almond Loaf Cake. The flavor combo is just divine!

We'd love to hear from you and what you thought of our pecan almond loaf cake. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Moist Pecan Almond Loaf Cake. The flavor combo is just divine!

Moist Pecan Almond Loaf Cake

Yield: 10
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Moist Pecan Almond Loaf Cake. The flavor combo is just divine!

Ingredients

  • 3/4 cup or 175 g softened butter
  • 2/3 cup or 150 ml Milk
  • 1 cup or 200 g regular sugar
  • 2 large eggs, lightly beaten
  • 1 Teaspoon almond extract
  • 1 & 1/3 cup or 100 g Plain / All purpose flour, sieved
  • 1 & 1/3 cup or 100 g Ground Almonds
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 Cup or 110 g Pecans, chopped

Instructions

  1. Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line.
  2. ** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
  3. Get all your ingredients ready, sieve the flour, and add the salt and baking powder to the flour and also the ground almonds.
  4. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the almond extract.
  5. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
  6. Add the milk with half of the flour mixture, keeping the mixer on a slow speed. Once combined, add the rest of the flour. Finally add the pecans and make sure they're all distributed.
  7. Transfer the cake mixture to the greased and lined loaf tin then place in the oven for 1 hr to 1 hr and 5 minutes. ***** Please note, if using a Bundt tin, cook time is 45minutes.
  8. Test after 55 minutes if the cake is done by inserting a skewer into the thickest part. If it comes out clean, it's ready! Every oven is different and so cook times will vary a little.
  9. Allow to cool for 5 minutes in the pan then transfer to a cooling rack.
  10. Store in an airtight container. This cake will store nicely for 3 - 4 days without getting dry, although it doesn't usually last that long! It is also freezer friendly, wrap in parchment then in a zippy bag.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 399Total Fat: 29gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 76mgSodium: 292mgCarbohydrates: 32gFiber: 2gSugar: 21gProtein: 6g

Delicious Cake Recipes using Almonds

If you like almonds as much as we do, try out these other cake recipes using ground almonds in the cake batter. Delicious!

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53 thoughts shared

    1. Hi Belinda, no, almond flour is very fine, like regular flour and ground almonds have a coarser texture. They’re simply almonds which have been ground, for example in a mixer. You should be able to find them in the baking section. Hope that helps!

  1. I made this gluten free, used almond milk, and made the loaf into cupcakes.
    Wow, these were so moist and delicious. I also made them in the silicon cupcake holders. Popped right out. Again, these we amazing.

  2. Hi…This cake sounds so good. I haven’t made it yet, but I am surprised at the low oven temperature. It seems to so low (160 degrees) to cook through. Do you have any comments on that? Thanks, much! ;)

    1. Hi there, yes the oven temperature is correct. All our pound cake recipes are baked at this temperature to ensure a tender and moist cake. Trust us on this one!
      Please enjoy and have a great weekend!

  3. As an afterthought to my last comment…I also made this with gluten free flour (One-to-One Baking mix) and almond flour (rather than ground almonds). For those who can’t have gluten, it was amazing! My family could not tell it was gluten free (which is not easy to accomplish!). it did fall apart a bit when turned it out, but I’m sure it wouldn’t have if I had used the parchment paper lining as the directions called for (I was out of parchment). Thanks for this amazing recipe which I will make over and over!!

    1. Hi Chantal, Thanks so much for your feedback and so happy you enjoyed the cake. To be honest I haven’t tried converting it to gluten free, so your feedback is very useful for any others who are thinking of changing a few ingredients to suit their diets. Do you think the texture came out ok with the changes you made (I always worry about that!!)
      On another note, if you are a fan of the almond paste, I have this Almond Pastries recipe which sends me to heaven each time I make them! So perhaps it is something you would enjoy too. Obviously you would need to adapt it for your GF needs, but I am pretty certain you’d enjoy it. The recipe is here https://lovefoodies.com/almond-pastries.html
      Thanks so much for taking the time to write in and wishing you and your family a wonderful 2016!

  4. Oh my, this was just about the best thing I have EVER tasted. in love with this loaf!! I have always loved almond flavored pastries…specifically the almond paste that leaks out of a bear claw and browns a bit! Yum1 This loaf tastes like that, heavenly!

  5. Comment author image

    Ana Luisa Hering

    says:

    Well, I finally made it but I’m crushed. It was rising beautifully, the baking powder was good (not old), the oven was not too hot, everything was well taken care of. when it suddenly collapsed. While baking .Just like that. And I didn’t open the oven while it was baking either! I finished baking it and it is cooling right now. It is not turned or anything but it’s wet. That’s the only way I can describe it. As if the amount of flour were not enough for the butter. I omitted the nuts . Do you believe that could have been the cause ? it looks as if the batter didn’t have the “support” it needed to remain risen. Does that make sense ?

    1. Hi Ana, gosh, that sounds very odd that it should collapse. I know you’ve already made a few of the other loaf cakes and this one is the same with how you make it, i.e the instructions. The omission of the nuts should not make any difference at all. The only thing I can think of is perhaps it should have stayed in the oven a little longer, as it sounds like you did everything else as stated.
      I am very sorry it didn’t turn out as expected, and perhaps I hope you can try it again another time, and just double check for done ness (you know by poking a skewer in the center).
      Thanks very much for writing in!

      1. I followed instructions and ingredients exactly and the same thing happened. It looked beautiful until about 15 minutes before baking time called for was done. I left it in the oven, almost to the point of over brown, hoping for a mirable. I’m sure it tastes great, but lots of expensive ingreditnts for a total failure.

  6. Comment author image

    Ana Luisa Hering

    says:

    Ready to try this cake but I have a question. Can the pecans be substituted by chopped almonds ? I’m having the hardest time finding pecans where I live. Or leave the chopped nuts out altogether ?

    1. Hi Ana, yes indeed. But I think because there is already almond in there (from the ground almonds), for a nice contrast, may I suggest chopped walnuts or chopped brazil nuts. (pecans are very expensive for me, so I often use walnuts!) The walnut combination is particularly delicious!

    1. Hi Car, gosh, I am sorry to hear your bake fell apart. I am not sure quite the reason for that to happen, I haven’t heard of that problem before, I am thinking perhaps it was taken out of the pan when it was still too hot, causing it to break a little from handling? I can’t imagine the ingredients would be the cause (skimmed or full milk is fine), a I have made this cake so many times, using the measures on the recipe, I must think it is some other factor.

      Please do let me know if you ever work out how it came to fall apart. I am so curious! But I am glad you enjoyed the taste!!