BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE

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Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze image

Provided by Julie Hasson

Categories     Cake     Coffee     Chocolate     Dessert     Fall     Maple Syrup     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 18

Cake:
Nonstick vegetable oil spray
1 12-ounce package semisweet chocolate chips
3 cups all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder

Steps:

  • For cake:
  • Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
  • Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
  • GOOD TO KNOW:
  • Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
  • For glaze:
  • Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

danish sajan
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I'm not a big fan of pound cake, but this recipe was really good. The cake was moist and flavorful, and the glaze was the perfect finishing touch.


jay harris
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This cake was a bit too dense for my liking, but the flavor was good.


Kismat NJ Kismat NJ
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I've made this cake several times and it's always a hit. It's the perfect dessert for any occasion.


Waqar Shah G
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This cake was a little too sweet for my taste, but it was still good.


carlas emil
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I'm not a fan of maple, so I used a different glaze. The cake was still delicious.


Shahnaz Shah
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This recipe is a keeper! The cake was moist and flavorful, and the glaze was the perfect complement.


Ayanda Shereen
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I made this cake for a party and it was a huge success. Everyone loved it!


Marlin Hernandez
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This cake was a disappointment. It was dry and bland, and the glaze was too sweet.


Md Asma
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I followed the recipe exactly and the cake turned out perfect. It was moist and flavorful, and the glaze was the perfect finishing touch.


legnd gamer
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The cake was a little too dense for my taste, but the flavor was good.


SHiSHiR HOSSEN
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This cake was easy to make and turned out beautifully. I'm definitely adding it to my recipe rotation.


Adison
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I've never been a big fan of pound cake, but this recipe changed my mind. It was moist and flavorful, and the glaze was delicious.


felix Jones18
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This pound cake was a hit! The maple-espresso glaze was the perfect finishing touch.