Espresso Pound Cake With Cranberries And Pecans Recipes

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ESPRESSO POUND CAKE WITH CRANBERRIES AND PECANS



Espresso Pound Cake with Cranberries and Pecans image

Provided by Lauren Chattman

Categories     Cake     Coffee     Mixer     Egg     Brunch     Dessert     Bake     Quick & Easy     Dried Fruit     Pecan     Shower     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 14

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

Steps:

  • 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.

CRANBERRY-PECAN COFFEE CAKE



Cranberry-Pecan Coffee Cake image

This cranberry coffee cake with pecans is so incredibly easy to make and is perfect for breakfast, brunch, or dessert.

Provided by lutzflcat

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

cooking spray
1 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
boiling water as needed
1 cup unsalted butter, melted
½ cup white sugar
2 large eggs, lightly beaten
1 teaspoon almond extract
1 teaspoon grated orange zest
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 pinch salt
⅔ cup coarsely chopped pecans
1 tablespoon powdered sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray and set on top of a baking sheet lined with foil.
  • Rehydrate the cranberries by placing them in a bowl and adding boiling water to cover. Let sit for about 10 minutes, drain well, and set aside.
  • Combine melted butter, sugar, eggs, almond extract, and orange zest in a medium bowl. Whisk flour, baking powder, baking soda, and salt together in another bowl and stir into the butter mixture just until combined. Fold in pecans and cranberries. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for about 15 minutes. Remove cake from the springform pan, sprinkle with powdered sugar, and serve.

Nutrition Facts : Calories 474.7 calories, Carbohydrate 45.5 g, Cholesterol 107.5 mg, Fat 31.7 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 15.6 g, Sodium 211.5 mg, Sugar 23.7 g

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