Espresso Pound Cake with Cranberries and Pecans
Espresso Pound Cake with Cranberries and Pecans is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
