Espresso Pound Cake with Cranberries and Pecans

Photo by kimber m.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

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

Directions

Preheat oven to 325°F. Butter 9 x 5 x 3-inch metal loaf pan. Dust pan with flour, tapping out excess. 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. 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. 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: Can be made 5 days ahead. Store airtight at room temperature.

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