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In a small saucepan over low heat, melt butter
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Add honey and brown sugar, stir until smooth
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Remove from heat and fold in pecan halves
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Spread evenly in the bottom of the loaf pan
This will become the sticky, glossy top once the loaf is inverted.
3️⃣ Mix the Dry Ingredients
In a bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
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Cinnamon
Set aside.
4️⃣ Cream Butter & Sugar
In a large bowl:
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Beat butter and brown sugar until light and fluffy (2–3 minutes)
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Add honey and mix until smooth
5️⃣ Add Eggs & Vanilla
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Add eggs one at a time, beating well after each
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Stir in vanilla extract
6️⃣ Combine Wet & Dry
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Add dry ingredients in 2 additions, alternating with milk
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Mix gently—do not overmix
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Fold in chopped pecans
7️⃣ Bake
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Pour batter gently over the pecan topping
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Smooth the top
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Bake for 50–60 minutes, until a toothpick comes out clean
If browning too quickly, tent loosely with foil.
8️⃣ Cool & Flip
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Cool in pan for 15 minutes
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Carefully invert onto a serving plate
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Let cool completely before glazing
9️⃣ Honey Glaze Finish
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Warm honey slightly
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Drizzle generously over the loaf
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Let it soak in for that irresistible shine
🍰 Texture & Flavor Notes
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Inside: Soft, buttery, tender crumb
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Top: Sticky, nutty, caramelized pecans
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Flavor: Warm honey sweetness with toasted nut depth
This cake tastes even better the next day as flavors deepen.
🔄 Variations & Add-Ins
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Add orange zest for brightness
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Swap pecans for walnuts
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Add ¼ tsp nutmeg for fall flavor
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Use maple syrup instead of honey for a different twist
🧊 Storage Tips
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Room temperature: up to 3 days (covered)
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Refrigerator: up to 5 days
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Freezer: wrap slices individually, freeze up to 2 months
☕ Serving Ideas
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With hot coffee or tea
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Lightly warmed with butter
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Served with vanilla ice cream
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As a brunch centerpiece
🧡 Final Thoughts
This Sticky Honey Pecan Loaf Cake is the definition of comfort baking—simple ingredients, timeless flavors, and a result that feels special every time. Whether you’re baking for family, guests, or just yourself, this loaf delivers big flavor with minimal effort.
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