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!

Check out our handy Oven Temperature Conversion Guide!

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!

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

  • 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. Comment author image

    Grace Remedios

    says:

    This almond cake is truly moist and delicious. I found it a little time-consuming to sieve the almond flour but it was well worth it. I worked by hand and substituted a half cup of coconut sugar mixed with a half cup of white sugar instead of a full cup of white sugar. I used slivered almonds in the batter and pressed slivered almonds on the top too. I love almonds! The cake was done in around 39 mins in my convection oven. I used a round springform pan(8 inches). This cake is so good, I’m ready to make another as a gift. Thanks so much.

    1. Comment author image

      Lovefoodies

      says:

      Hi Samira, I havenā€™t tried this recipe using almond meal. It is a coarser grain than ground almonds and meal also has the skin left on the almonds so that will also change the texture and density of the cake as well as have a slightly bitter taste. So I canā€™t say if the cake will be as nice. If you do try the recipe using almond meal please come back and let us know how it turned out!