Espresso Pound Cake With Cranberries And Pecans Food

ESPRESSO POUND CAKE WITH CRANBERRIES AND PECANS

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

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.

CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
• Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
• Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
• Combine flour, baking powder, and salt for cake in a large bowl.
• Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
• Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.

CRANBERRY-PECAN POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and orange zest; gradually beat into creamed mixture. Fold in cranberries and pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

ESPRESSO POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Generously butter an 8 ½ x 4 ½ inch loaf pan.
• Sift the flour, baking powder, and salt into a bowl.
• Stir in the ground coffee.
• Grate the zest from the lemon into the bowl.
• In the bowl of a stand mixer, beat the butter on medium speed until creamy.
• Add the sugar and beat until the mixture is pale and fluffy.
• Add the eggs, beating until incorporated.
• Decrease mixer speed to med-low and add the dry ingredients in 3 additions alternately with the buttermilk in 2 additions, starting and ending with the dry ingredients.
• Beat just until combined.
• Pour the batter into the prepared pan and smooth the top.
• Bake until the cake is browned and puffed, and a toothpick inserted into the center comes out clean, 50-60 minutes.
• Let cool completely on wire rack.
• Run a knife around the edge of the pan.
• Invert the cake onto a plate, then turn the cake right side up.
• Cut into thick slices and serve.

CRANBERRY-PECAN STREUSEL COFFEECAKE

Steps:

• To make the streusel: Combine the flour, sugar, and cinnamon in a small bowl. Rub the softened butter into the flour mixture until it holds together when squeezed. Gently mix in the pecans; set aside.
• To make the coffeecake: In a mixing bowl, combine the flour, sugar, butter, baking powder, baking soda, salt, flavorings, and buttermilk.
• Mix on low speed for one minute, scrape the bowl, and beat for another 30 seconds; scrape the bowl.
• Slowly add the eggs, one at a time, combining well after each addition; scrape the bowl after each egg is added.
• Once all the eggs are added, scrape the bowl and mix on medium speed for one minute. Gently fold the cranberries in by hand.
• To assemble the Cranberry-Pecan Streusel Coffeecake: Grease an 8x8 inch square pan and place about half of the batter in the pan. Smooth it out evenly with a small offset spatula or a knife.
• Spread 1/3 of the streusel topping over the coffeecake batter. Place the remaining coffeecake batter on top of the streusel topping and gently smooth out to the edges of the pan.
• Top with the remaining streusel.
• An alternative to layering the coffeecake and streusel is to place all of the coffeecake batter in the pan, top with 2/3 of the streusel, and marble the streusel through the coffeecake with a knife by drawing the knife down through the streusel and into the batter, making swirling motions. Once swirled, top with the remaining streusel.
• Bake the coffeecake in a 350°F preheated oven for 20-25 minutes, or until a toothpick inserted near the center tests clean. *** Changed time from the original 45-50 minutes, because of recipe reviewer. ***.
• Allow the cake to cool in the pan.
• This cake is very delicate with a crunchy streusel if served warm the same day, so if you prefer a slightly denser coffeecake with a softer streusel crumb, serve the coffeecake the next day. After the cake has cooled, wrap it well in plastic wrap and store in the refrigerator overnight. Allow to come to room temperature before serving.
• * Regular pastry flour can be substituted for whole wheat pastry flour.
• ** If buttermilk is not available, place 1 tsp lemon juice or vinegar in a measuring cup and fill to the ¼ cup mark with milk.