Espresso Pound Cake With Cranberries And Pecans Recipe

Name: Espresso Pound Cake With Cranberries And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 6 tablespoons unbleached all purpose flour; 2 tablespoons cornstarch; 1 teaspoon ground cinnamon or 1/2 teaspoon ground allspice or ground cardamom; 3/4 teaspoon baking powder; 4 large eggs; 1 teaspoon vanilla extract; 1 cup (2 sticks) unsalted butter, room temperature; 3/4 cup sugar; 1/2 cup (packed) golden brown sugar; 1 tablespoon plus 2 teaspoons instant espresso powder or instant coffee; 1 cup chopped toasted pecans, walnuts, hazelnuts, or almonds, divided; 1 cup dried sweetened cranberries or dried unsweetened cherries or blueberries, divided; 1 1/2 cups powdered sugar; 2 tablespoons milk

Servings: persons

1 cup plus 6 tablespoons unbleached all purpose flour
2 tablespoons cornstarch
1 teaspoon ground cinnamon or 1/2 teaspoon ground allspice or ground cardamom
3/4 teaspoon baking powder
4 large eggs
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon plus 2 teaspoons instant espresso powder or instant coffee
1 cup chopped toasted pecans, walnuts, hazelnuts, or almonds, divided
1 cup dried sweetened cranberries or dried unsweetened cherries or blueberries, divided
1 1/2 cups powdered sugar
2 tablespoons milk

1
Preheat oven to 325u00b0F. Butter 9 x 5 x 3-inch metal loaf pan. Dust pan with flour, tapping out excess.
2
Whisk flour, cornstarch, cinnamon, baking powder, and 1/4 teaspoon salt in medium bowl. Whisk eggs and vanilla in small bowl to blend. Using electric mixer, beat butter, sugar, brown sugar, and 1 tablespoon espresso powder in large bowl until fluffy, 2 to 3 minutes. With mixer running, gradually add egg mixture. Add flour mixture in 2 additions, beating on low speed just to blend after each addition. Beat batter 30 seconds on medium speed. Add 3/4 cup pecans and 3/4 cup cranberries; beat just to incorporate evenly. Transfer batter to pan.
3
Bake cake until top is golden and toothpick inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan on rack 5 minutes. Invert cake; remove pan. Turn cake top side up; cool on rack.
4
Mix powdered sugar, milk, and 2 teaspoons espresso powder in medium bowl. Spread glaze over top of cake, allowing some to drip down sides. Sprinkle 1/4 cup nuts and 1/4 cup cranberries over. Let stand until glaze sets, about 20 minutes. DO AHEAD:

1352

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup plus 6 tablespoons unbleached all purpose flour, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon or 1/2 teaspoon ground allspice or ground cardamom, 3/4 teaspoon baking powder, and more.

Yes, Espresso Pound Cake With Cranberries And Pecans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Pound Cake With Cranberries And Pecans

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