Pecan Almond Loaf Cake, is a soft, moist cake using ground almonds in the cake batter, combined with pecan nuts. A delicious combination for a coffee time cake.

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!

Pecan Almond Loaf Cake, a soft, moist cake using ground almonds in the cake batter, combined with pecan nuts. A delicious combination for a coffee time cake.

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!

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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.

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.

Check out our handy Oven Temperature Conversion Guide!

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

¾ cup or 175 g softened butter (room temperature)
⅔ Cup or 150 ml Milk
200 g or 1 cup regular sugar
2 Large eggs (lightly beaten)
1 Teaspoon almond extract
1 & ⅓ cup or 100 g Plain / All purpose flour (sieved)
1 & ⅓ cup or 100 g Ground Almonds
1 Teaspoon baking powder
¼ Teaspoon salt
¾ 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!

Pecan Almond Loaf Cake, a soft, moist cake using ground almonds in the cake batter, combined with pecan nuts. A delicious combination for a coffee time cake.

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

Moist Pecan Almond Loaf Cake

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

Pecan Almond Loaf Cake, a soft, moist cake using ground almonds in the cake batter, combined with pecan nuts. A delicious combination for a coffee time cake.

Ingredients

  • ¾ cup or 175 g softened butter
  • ⅔ cup or 150 ml Milk
  • 1 cup or 200 g regular sugar
  • 2 large eggs, lightly beaten
  • 1 Teaspoon almond extract
  • 1 & ⅓ cup or 100 g Plain / All purpose flour, sieved
  • 1 & ⅓ cup or 100 g Ground Almonds
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ 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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54 thoughts shared

  1. 5 stars
    1 and 1/3 cups flour is almost 200g I’m not sure if this is an error or if I am missing something. I used 200g of flour and the cake was perfect

  2. 5 stars
    1 and 1/3 cups flour is almost
    200 g? Not sure if that’s an error or if I’m missing something. I used 200g of flour and the cake was perfect

  3. 5 stars
    Excellent recipe. I made it in a Bundt pan. Reduced the sugar to 3/4th of a cup, still was pretty sweet. So moist and delicious. Wish I could post a picture.
    Made it in the morning & by night very little is left.
    Thank you

  4. 5 stars
    Hi this went down as a treat!
    I added some changes and added some roughly chopped dark chocolate as it goes really well with almond. I also used almond milk instead of full fat milk and used 3 medium eggs instead of 2 large. It turned out lovely and moist On the inside with a crusty outer layer! Great recipe xx

  5. Hello there! I love the recipe, I was able to do the. Ake in a gluten free versión it’s just amazing. I want to take you attention about the measures, some of them are wrong, a cup = 250 gr. For me cups and spoons are good enough but just in case! Thank you for such a nice heavenly cake’s recipe.

    1. Hi Francy., glad you enjoyed the recipe!
      The measurements are correct. I use a volume conversion to work out the ingredients, so they will be more accurate when changing to cups from grams.

  6. 5 stars
    Tastes delicious, and easy to make, but I have a fan oven so 170 was too hot, started burning but uncooked inside, I just lowered heat and put it on a little longer, I’ll know this for next time, to put it on maybe 150 fan. Also its falling apart a bit and unable to cut in nice slices? Any ideas why?

    1. Comment author image

      Lovefoodies

      says:

      Hi Sarah, glad you enjoyed the recipe.
      The crumbly texture can be a combination of things. The eggs used might not be large? If using medium or small eggs, increase the quantity to 3. or, it could be the baking powder. this can react differently with different flour brands. (same with absorption varies with different flour brands, which you will notice more if making bread for example). I would reduce the baking powder down to 1 teaspoon. I’ve actually adjusted the baking powder quantity in the recipe down to 1 teaspoon as it seems a few people have written in to say they’re cake was too crumbly. Baking powder is what gives the cake texture and rise. Too much or too little is usually the culprit when a cake doesn’t turn out exactly right, so adjusting this will / should help with the texture you describe. Depending on the brand of flour I use, the quantity I use ranges between 1 – 2 teaspoons. It’s crazy to think such a small amount would alter a cake, but it can do!
      The last possibility is that the cake is cut when it is still ho and not had time to cool and firm up.
      Hope this helps!

  7. Comment author image

    Vinetta Barthel

    says:

    5 stars
    Made the Almond Pecan loaf yesterday. It was delicious. The only problem was the baking time. Mine required another 1/2 hour to bake. Could be my oven, but others might be aware it could take longer.

  8. 5 stars
    I made this for Christmas yesterday. I came out great. Because of some of the differences in the reviews I baked a mini cupcake sampler first. The only change I made was I added another teaspoon on almond flavoring to it. Also, the strangest thing… all the pecans floated to the top of the loaf. I’ve never had that happen. Still tastes great the nuts were like a crumble topping. My friend said that was the best part. Hahaha go figure. I will make it again. I’m having the little bit that was left for breakfast today.

    1. Hi Janie, so glad you’re enjoying the cake. I’ve never heard of the pecans floating to the top before, but every cloud has a silver lining if you just invented a delicious pecan topping!!!
      Merry Christmas!

  9. 5 stars
    I love to make tea breads to share with family and friends. This one is exceptional. I’ll make it again and plan to try the apple caramel this fall and strawberry next Spring. Tender, moist and absolutely delicious. ?

  10. Comment author image

    Sandy Chartrand

    says:

    I have made this pecan almond loaf 3 times now. The first tim3 it turned out perfectly. The second and 3rd time it did not turn out at all. It was not light and cake like. It is very heav6 and is like a brick and very, very oily. I followed all your instructions but it just doesn’t work for me. Any suggestions?

    1. Hi Sandy, thanks for writing in and I’m sorry to hear the load didn’t work the second and third time. The recipe hasn’t changed in anyway so I’m wondering if you’ve changed the butter brand to cause it to be oily? I know I have made cakes in the past using a cake type butter (which was more like a margarine consistency) and it was terribly greasy. Also, have you checked your oven temperature / thermostat is working ok?
      If neither of those are possible factors, you could try baking it at a little higher temperature for a shorter time, and that might help it to form an outer crust quicker and get it baking quicker so the fat Cooke’s in the batter quicker? It’s just a suggestion of what I would do to try and get the cake lighter. It’s such a lovely cake too so it’s a shame it’s turned out wrong on the last occasions.
      Please do come back and let me know if you have time to try again and what the results were.
      Hope this helps!

    2. I made this today and the same happened to me. Turned out very dense and oily and not cake like at all. I love baking and this was my first disaster!

      1. I think I should read first comments then do the receipt. My cake was completely oil and I did everything as receipt ask to do it ?

      2. Same for me! I bake quite a lot and while this rose, it only did so slightly. Although the toothpick was clean it was greasy and the slight rise concerned me so I left it in for another 10 minutes. After it cooled for about 45 minutes we cut into it and found it to be a very greasy loaf! I think it’s just too much butter (especially considering it also has milk). I am hoping we can salvage it by blotting each slice before and after toasting – otherwise it is a waste of good ingredients!

  11. 5 stars
    I’m a guy and this was the first cake I ever tried to make, it came out superb, so moist even days later,thanks for the recipe I will definitely try more.

  12. 2 stars
    Love the taste, but the cake is so crumbly it just breaks apart when trying to cut. Any ideas what caused this? I would love to make again.

    1. Hi Sam, I am wondering if you let it cool enough before cutting? Often cakes will crumble and fall apart if sliced when still hot so ideally, let it rest for at least an hour, more if possible before slicing.