My mother in law Pam is the nicest person I know. She always sends us nice notes and packages in the mail and I love it. For some reason she has been getting Bon Appetite magazine and since she hates to cook she sends them to me. The March issue featured recipes that anyone can make as long as they had a stocked pantry and this recipe looked so good I had to try it. I have mentioned before that espresso powder is my new favorite ingredient and this recipe tastes so rich and delicious with it. If you are looking for a tasty breakfast treat over the weekend or when guest are in town, you should try this recipe. Enjoy!
Espresso Pound Cake with Cranberries and Pecans
Ingredients
1 cup chopped pecans, divided
1 cup plus 6 tablespoons unbleached all purpose flour
2 tablespoons cornstarch
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1/2 cup (packed) light brown sugar
1 tablespoon plus 2 teaspoons instant espresso powder or instant coffee
1 cup dried sweetened cranberries, divided
1 1/2 cups powdered sugar
2 tablespoons milk
Directions:
Preheat the oven to 325 degrees F. Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess.
Spread the pecans onto a baking sheet and place in preheated oven 7-10 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
In a medium bowl, whisk together flour, cornstarch, cinnamon, baking powder, and 1/4 teaspoon salt.
In a small bowl, whisk eggs and vanilla to blend; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, brown sugar, and 1 tablespoon espresso powder 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. Stir in 3/4 cup pecans and 3/4 cup cranberries. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula.
Bake until top is golden and toothpick inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 5 minutes, then transfer to wire rack and cool completely before serving, at least 1 hour.
In a medium bowl, combine powdered sugar, milk, and 2 teaspoons espresso powder. 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.
I have all of the ingredients!! I'm so making this today.
Thanks for linking up over @ The Speckled Dog!
That bread sounds super delicious! Adding it to my pin boards so that I can make it:-)
can you tell me where you buy instant espresso powder??
You can buy it at any supermarket in the coffee or baking isle, I live in California and bought mine at Nob Hill.
I've met Pam, she is one of the nicest people I've ever met… Oh, and, this looks delicious!
WOW – these flavor combinations are spot on…cinnamon, coffee, cranberries!! Delish!!
This would be perfect for my Foodie Friday linky party – stop by this week and link up!
If you have a sec, feel free to pop over now to enter my GIVEAWAY! Entries must be in by tonight and the winner will be announced tomorrow morning!!
In my neighborhood these cakes named as “pumpernickels”. I love them from my childhood. Very rare I prepare them by myself but never buy some or try to cook with cranberries. Sounds interesting and little bit suspicious. Pictures “tell” that taste could be good. I would like to taste one 🙂
Perfect ingredients relax in the afternoon with your espresso pound cake. Thank