Espresso Pound Cake with Cranberries and Pecans
This rich, dense pound cake combines bold espresso flavor with tart dried cranberries and toasted pecans. The coffee-infused batter creates a sophisticated dessert that's perfect for afternoon entertaining or holiday gatherings. A sweet espresso glaze on top adds an extra layer of coffee intensity, while the nuts and cranberries provide textural contrast and visual appeal.
Ingredients
- 1 cup pecans, chopped, divided
- 1 cup plus 6 tablespoons all purpose flour, unbleached
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, room temperature
- ¾ cup sugar
- ½ cup light brown sugar, packed
- 1 tablespoon plus 2 teaspoons instant espresso powder, or instant coffeestrong brewed coffee, cooled1:1
reduces intensity slightly
- 1 cup dried sweetened cranberries, divided
- 1 ½ cups powdered sugar
- 2 tablespoons milk
Instructions
- 1
Preheat oven to 325 degrees F and grease a 9x5-inch loaf pan, dusting with flour
- 2
Toast pecans on a baking sheet for 7-10 minutes until fragrant, shaking halfway through
- 3
Whisk together flour, cornstarch, cinnamon, baking powder, and salt in a medium bowl
- 4
Whisk eggs and vanilla together in a small bowl
- 5
Beat butter, sugar, brown sugar, and espresso powder until fluffy for 2-3 minutes
- 6
Gradually add egg mixture with mixer running
- 7
Add flour mixture in 2 additions, beating on low speed just to blend
- 8
Beat batter on medium speed for 30 seconds
- 9
Stir in pecans and cranberries
- 10
Scrape batter into prepared pan and smooth surface
- 11
Bake until golden and toothpick comes out clean, about 1 hour 10 minutes
- 12
Cool in pan for 5 minutes, then transfer to wire rack and cool completely
- 13
Combine powdered sugar, milk, and espresso powder for glaze
- 14
Spread glaze over cake, allowing drips down sides
- 15
Sprinkle remaining nuts and cranberries on top
- 16
Let stand until glaze sets, about 20 minutes
Tips
Toast the pecans until fragrant for the best nutty flavor - they should smell aromatic and lightly golden.
Room temperature butter is crucial for proper creaming - take it out 1-2 hours before baking.
Don't overmix once you add the flour to avoid a tough, dense cake.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead without glaze. Add glaze just before serving.
Slice with a sharp knife and serve at room temperature for best flavor.
Common Mistakes
Don't skip cooling the cake completely before glazing to prevent melting.
Avoid overbaking by checking with a toothpick - it should come out clean or with just a few moist crumbs.
Substitutions
reduces intensity slightly
FAQ
Can I freeze this pound cake?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature before glazing and serving.
What if I don't have instant espresso powder?
Substitute with instant coffee powder at the same ratio, though the coffee flavor will be slightly milder than with espresso.
Can I make this without nuts?
Absolutely! Simply omit the pecans or replace with chocolate chips, additional cranberries, or leave plain for a classic espresso pound cake.