Ingredients

The following ingredients have 10 Servings
  • 2 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 tsp instant espresso (recommended: Starbucks VIA)
  • 2 large eggs, at room temperature
  • 3/4 cup low-fat buttermilk, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup chopped toasted pecans
  • 1/2 cup dried cranberries
  • 1 Tbsp unsalted butter, melted
  • 1/2 cup powdered sugar, sifted
  • 1/8 tsp salt
  • 1/2 tsp instant espresso
  • 1/2 tsp vanilla extract
  • 1 Tbsp milk
  • 1/4 cup chopped toasted pecans
  • 1/4 cup dried cranberries

Instruction

  • Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray.
  • Whisk together flour, cinnamon, baking powder, baking soda, and salt in a medium bowl.
  • Beat butter, sugar, and instant espresso in a large mixer bowl on medium speed until combined. Reduce speed to low and add eggs one at a time. Combine buttermilk and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture). Fold in toasted pecans and dried cranberries.
  • Spoon batter into prepared pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
  • Bake for 60 to 65 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove cake from pan and cool completely.
  • For the glaze, whisk together melted butter, powdered sugar, salt, espresso, vanilla, and milk in a small bowl until smooth. Drizzle over cake and top with toasted pecans and dried cranberries. Let glaze set before serving.