Introduction
The Espresso Pound Cake with Cranberries and Pecans is a delightful fusion of robust coffee flavors, vibrant berry notes, and the richness of nuts. This recipe combines traditional pound cake elements with an unexpected twist that caters to both espresso aficionados and fruit lovers.
Tips for this Recipe
For the best results, ensure all ingredients are at room temperature before mixing. Pay particular attention to the even distribution of cranberries and pecans throughout the batter. Additionally, brewing espresso directly into the mixture adds a depth of flavor that is difficult to achieve otherwise.
Why you will love this recipe
This Espresso Pound Cake marries classic pound cake with zesty fruits and coffee, creating a unique treat that’s both indulgent and satisfying. The rich coffee flavor is perfectly complemented by the tartness of cranberries, while pecans add a delightful crunch. It stands out as an innovative dessert choice for those looking to step beyond traditional sweet treats.
Ingredients
- 1 cup plus 6 tablespoons unbleached all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon, allspice, or cardamom
- 3/4 teaspoon baking powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, room temperature
- 3/4 cup sugar
- 1/2 cup golden brown sugar
- 1 tablespoon plus 2 teaspoons instant espresso powder or coffee
- 1 cup chopped pecans, walnuts, hazelnuts, or almonds (half the quantity divided into two parts – half for cake and half for decoration)
- 1 cup dried sweetened cranberries or unsweetened cherries or blueberries (divided into thirds for mixing and topping)
- 1 1/2 cups powdered sugar
Adviced equipments
For an effortless preparation of this recipe, consider using the following equipment:
- Stand Mixer (KitchenAid) – Ideal for mixing batter and dough efficiently.
- Pecan Chopper or Nut Grinder – Perfect for grinding pecans into smaller pieces.
- Cranberry Huller or Fine Mesh Strainer – Essential for removing seeds from cranberries.
- Baking Pan (9×13 Inch) – Accommodates a pound cake, ensuring even baking.
- Electric Kettle or Stovetop Saucepan – Needed for brewing espresso.
- Candy Thermometer – Useful for monitoring temperature in sugar syrups or candies.
- Food Scale – Ensures accurate measurements of ingredients.
- Cake Tester or Toothpick – Determines when cakes are done by clean extraction.
- Digital Kitchen Scale (with Cup Measurements) – Accurate weights and volumes of ingredients measurement.
- Silicone Spatula – Ideal for folding batter, scraping bowls, spreading frostings.
- Espresso Machine (manual or semi-automatic) – Brews the espresso used in the recipe.
History of the recipe
The pound cake has a longstanding history that dates back to medieval times. The addition of espresso in this version pays homage to modern culinary trends, where bold flavors like coffee are being seamlessly integrated into traditional baked goods. The use of cranberries and pecans adds seasonal flair, drawing from the rich traditions of autumn harvest recipes.
Fun facts about this recipe
Espresso’s bold flavor profile provides an unconventional yet harmonious contrast to the sweetness of a pound cake. The inclusion of dried fruits like cranberries is not only for taste but also offers health benefits, as they are rich in antioinasm and fiber.
