Soft, buttery, and swirled with rich pecan goodness.
The kind of cake you slice “just a little piece” of… three times.
🥄 Serves
Makes 1 loaf (8–10 slices)
🛒 What you need
- ½ cup butter (softened)
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups flour
- 1½ tsp baking powder
- ½ cup milk
- Pinch of salt
For the swirl (the star):
- 3–4 tbsp pecan paste
Optional topping:
- 2 tbsp chopped pecans
- Light sprinkle brown sugar
🍰 How to make it
1. Prep
Preheat oven to 180°C
Grease or line a loaf tin.
2. Cream butter & sugar
Beat butter and sugar until light and fluffy (about 2–3 minutes).
3. Add eggs & vanilla
Mix in eggs one at a time, then add vanilla.
4. Add dry + milk
Mix in flour, baking powder, and salt.
Add milk and mix until smooth (don’t overmix).
5. Layer & swirl
- Pour half the batter into the tin
- Spoon half the pecan paste on top
- Add remaining batter
- Finish with the rest of the pecan paste
Use a knife to gently swirl through.
6. Bake
Bake for 40–50 minutes
👉 until golden and a skewer comes out clean
7. Cool (if you can wait)
Let it cool slightly before slicing.
✨ Make it extra good
- Drizzle warm pecan paste over slices
- Add a dusting of icing sugar
- Serve slightly warm with butter
💛 Feel Good tip
Warm your pecan paste before swirling — it gives you those beautiful, soft ribbons.
