Espresso Pound Cake

Work has been a little more stressful than usual lately – my team is in the midst of a re-org, and I haven’t been able to do a lot of cooking, let alone baking.  I am going through withdrawal.  Badly.  I can tell that my patience is wearing thin, and I am trying to hold it together, but it is not easy.  Exercise is a good stress release, but baking is definitely the best.  Yes, I do thrive on stress, but when I can’t bake, things get a little crazy.

Today I was in an all-day meeting, and when I needed a little stress break, I would think about what I was going to bake next.  Many ideas ran through my head…I can’t wait to bake them and share.  Oh, and I will have a new team soon to share stuff with – they have no idea what they are in store for – that is if my husband and the girls let me bring the leftovers to work…

I actually made this pound cake a few weeks ago, and we loved it.  It was super easy to make, and it came out extremely moist and flavorful.  I wasn’t sold on the glaze, until I put it on and let it set – it was perfect – just the right amount of sweetness to go with the cake.  Even though I haven’t been able to bake – writing about the process is actually soothing – but no, not a substitution.   Thanks Bon Appetit for the great recipe – and watch out…I can tell a binge is coming soon.


  • 1 cup plus 6 tablespoons unbleached all-purpse flour
  • 2 tablespoons corn starch
  • 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


Preheat oven to 325°F. Butter a 9x5x3-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 an 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.

For a printer-friendly version of this recipe, please click here:  Espresso Pound Cake

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