Espresso pound cake made with butter, eggs, sugar, dried cranberries, toasted pecans, flour, and a coffee glaze.

This cake showed up during one of those weeks. You know—nothing dramatic, nothing terrible, just a little heavy. Too many errands. Too many emails. Coffee getting cold before I could drink it. Again. I wasn’t planning to bake anything fancy. I just wanted comfort. Something warm. Something that felt familiar but still a little special.

I’d already had coffee (maybe more than I’ll admit), but instead of another cup, I started thinking about what coffee could be. Dessert? Maybe. A slice of something dense and buttery that still smelled like espresso? Yes, definitely yes. That’s where this Espresso Pound Cake with Cranberries and Pecans really started—not from a recipe card, but from a mood.

The cranberries came from a half-used bag left over from holiday baking. The pecans were already in the freezer because…well, aren’t they always? It felt a bit like cleaning out the pantry, a bit like therapy. When the cake finally came out of the oven and I cut that first slice—still warm, crumbs everywhere—I just stood there for a second. Quiet kitchen. Coffee brewing again. That moment? That’s baked into this cake.

Why you’ll Love this Espresso Pound Cake with Cranberries and Pecans?

I won’t say this is the best cake ever because honestly, that depends on the day. But I will say it’s one of those cakes that fits a lot of moods. The espresso gives it depth without shouting. The cranberries wake you up mid-bite with a little tang, which I love, even if not everyone does (fair). And the pecans? They add just enough crunch to keep things interesting.

What really gets me, though, is how unfussy it feels. This Espresso Pound Cake with Cranberries and Pecans doesn’t demand perfection. The glaze drips where it wants. The top cracks a little sometimes. And somehow that makes it better. Like it’s saying, relax, you’re doing fine.

Ingredient Notes

Before you start, let’s talk ingredients—not in a lecture way, more like a “learn from my mistakes” way.

• Pecans – Toast them. Please. I skipped this once and regretted it. Toasting makes them richer and keeps them from tasting bland inside the cake.
• Espresso Powder – Instant espresso gives the Espresso Pound Cake with Cranberries and Pecans that warm coffee backbone. Instant coffee works too, but espresso feels…rounder?
• Dried Cranberries – Sweetened is the move here. Unsweetened can tip the balance too far into tart, and not in a fun way.
• Butter – Truly room temp. Not “kind of soft.” If it’s fighting you, it’s not ready.
• Cornstarch – Sounds random, I know, but it softens the crumb. It’s a small thing that makes a noticeable difference.
• Brown Sugar – Adds moisture and that subtle caramel note that plays really nicely with espresso.

How to Make Espresso Pound Cake with Cranberries and Pecans?

This isn’t a rush-it-and-run-out-the-door cake. It’s more of a “put on music, ignore your phone” bake.

1. Start by preheating the oven and prepping the loaf pan. Grease it well. Flour it. Tap out the excess. You’ll thank yourself later. While the oven heats, toast the pecans. Spread them out, shake the pan halfway through, and pull them once they smell nutty and warm. Let them cool completely—hot nuts mess with batter texture. Learned that the hard way.
2. Whisk your dry ingredients together in a bowl. Nothing fancy, just even. In another bowl, lightly whisk the eggs and vanilla. This makes them easier to mix in without overworking the batter later.
3. Now cream the butter, sugar, brown sugar, and espresso powder until fluffy. Don’t rush this part—it’s building the base of the cake. Slowly add the egg mixture, then the dry ingredients in two additions. Mix gently. Overmixing makes pound cake dense, and not in the good way.
4. Fold in most of the pecans and cranberries, scrape the batter into the pan, and smooth the top. Bake until golden and a toothpick comes out clean. Let it cool before glazing. I know. Waiting is annoying. But worth it.
5. Finish with the espresso glaze, letting it drip naturally. Sprinkle the remaining cranberries and pecans on top. Messy is fine. Encouraged, even.

Storage Options

This cake holds up really well, which is both helpful and dangerous. Wrapped tightly, it’ll stay good at room temp for about three days. In the fridge, it lasts closer to a week—just let slices warm up a bit before eating so the flavors come back to life.

You can freeze slices too. Wrap them well. Label them if you’re organized (I am not). Future-you will be grateful, especially on a random Tuesday.

Variations & Substitutions

This Espresso Pound Cake with Cranberries and Pecans is flexible, and I appreciate that in a recipe.

• Swap pecans for walnuts or hazelnuts.
• Add orange zest if you want a brighter note—it works surprisingly well.
• Use dried cherries instead of cranberries for a softer sweetness.
• Reduce the espresso slightly if you want a milder coffee flavor.
• Skip the glaze and dust with powdered sugar if you’re feeling low-effort but still want something nice.

Ever change a recipe halfway through because the vibe shifted? Same.

What to Serve With Espresso Pound Cake with Cranberries and Pecans?

This cake doesn’t need much, but pairing it right makes it shine.

• A hot cup of coffee or cappuccino (obviously).
• Vanilla ice cream if dessert feels necessary.
• Lightly sweetened whipped cream.
• Fresh berries for contrast.
• Or just a quiet kitchen and five uninterrupted minutes. Rare, but magical.

FAQ

Does this taste super strong like coffee?
Not really. It’s more warm and cozy than bold. Even people who say they don’t like coffee desserts usually end up liking this one. Go figure.

Can I make it ahead?
Yes—and honestly, it’s better the next day. The flavors settle in and mellow out.

Why did my pound cake turn out dense?
Usually overmixing or butter that wasn’t fully softened. It happens. Next time will be better.

If you’re craving something cozy, familiar, and just a little indulgent, this Espresso Pound Cake with Cranberries and Pecans might be exactly what you need right now. If you bake it, tweak it, or accidentally eat two slices standing at the counter—I get it. Tell me about it.

Espresso Pound Cake with Cranberries and Pecans

A rich espresso-infused pound cake studded with dried cranberries and toasted pecans, finished with a smooth coffee glaze for a balanced blend of warmth, sweetness, and texture.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Espresso Pound Cake with Cranberries and Pecans

Servings: 0

Ingredients

• 1 cup chopped pecans divided
• 1 cup plus 6 tablespoons unbleached all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup 2 sticks unsalted butter softened to room temperature
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 1 tablespoon plus 2 teaspoons instant espresso powder or instant coffee divided
• 1 cup dried sweetened cranberries divided
• 1½ cups powdered sugar
• 2 tablespoons milk

Instructions

• Preheat the oven to 325°F (165°C). Grease the bottom and sides of a 9 × 5-inch loaf pan. Dust lightly with flour, tapping out any excess, and set aside.
• Spread the chopped pecans evenly on a baking sheet. Toast in the preheated oven for 7 to 10 minutes, shaking the pan halfway through to ensure even browning. Remove from the oven and allow the pecans to cool completely.
• In a medium mixing bowl, whisk together the flour, cornstarch, cinnamon, baking powder, and salt until thoroughly combined. Set aside.
• In a small bowl, whisk the eggs with the vanilla extract until well blended. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and 1 tablespoon of espresso powder on medium speed for 2 to 3 minutes, or until the mixture is light and fluffy.
• With the mixer running on low speed, gradually add the egg mixture, allowing it to incorporate fully before proceeding.
• Add the dry ingredients in two additions, mixing on low speed just until combined after each addition. Increase the mixer speed to medium and beat for an additional 30 seconds to ensure a smooth batter.
• Gently fold in ¾ cup of the toasted pecans and ¾ cup of the dried cranberries. Transfer the batter to the prepared loaf pan and smooth the surface with a spatula.
• Bake for approximately 1 hour and 10 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 5 minutes, then remove and transfer to a wire rack to cool completely, at least 1 hour.
• To prepare the glaze, whisk together the powdered sugar, milk, and remaining 2 teaspoons of espresso powder in a medium bowl until smooth.
• Spoon the glaze evenly over the cooled cake, allowing it to drip naturally down the sides. Sprinkle the remaining ¼ cup pecans and ¼ cup cranberries over the glaze. Allow the glaze to set for approximately 20 minutes before slicing.

Notes

To prepare this espresso pound cake as a gluten-free recipe, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour that includes xanthan gum. Maintain the cornstarch in the recipe, as it contributes to a tender crumb. Confirm that the espresso powder and baking powder are certified gluten-free, and bake as directed, checking doneness a few minutes early if needed.