Butterscotch Pecan Mini Loaves #TheCakeSliceBakers

Here we are the August 2021 edition of the Cake Slice Bakers. For 2021; we are baking from Little Everyday Cakes: 50+ Perfectly Proportioned Confections to Enjoy Any Day of the Week by Candace Floyd.* I can't believe that we're already halfway through the year. In many ways 2020 dragged on as the shelter-in-place orders continued month after month; on the other hand, it was a completely blur because there weren't milestones to mark the passage of time.

In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book. Our choices for August 2021 were ~

Butterscotch Pecan Loaf

All That's Left Are The Crumbs
Culinary Adventures with Camilla
Karen's Kitchen Stories
My Recipe Reviews

Strawberry Cake

Peach or Mango Upside Down Cake

Butterscotch Pecan Mini Loaves

very slightly adapted from Floyd's recipe

I thought that I didn't have photos of the final loaves, but I just found them. So I am updating this post and sharing these gorgeous mini loaves that were such a hit with my family.

Ingredients makes 4 mini loaves or 1 regular loaf

2/3 cup butter (I used salted, so skipped the added salt)
3/4 cup organic granulated sugar
2/3 cup yogurt (whole milk preferred)
3 eggs
1-3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butterscotch chips
1/2 cup chopped pecans
Also needed: loaf pan or mini loaves; butter for greasing the pan

Procedure

Preheat the oven to 350 degrees Fahrenheit. Butter your pans and set aside. Melt the butter over low heat and let cool slightly.

In a medium mixing bowl, whisk together the flour, baking powder, and baking soda.

In a large mixing bowl, whisk together the sugar and yogurt. Beat in the eggs one at a time. Mix in the melted, but slightly cooled, butter. Fold in the flour mixture. Stir until just moistened. Then fold in the butterscotch chips and pecans.

Divide batter between the buttered hollows and place in the preheated oven. Bake for 35 to 40 minutes for the mini loaves and 45 to 50 minutes for a regular loaf.

Let cool in the pan for 10 minutes before inverting. Let cool completely before slicing. Enjoy!