BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE
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
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.
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Sitabi Yadav
[email protected]This is my new favorite pound cake recipe. It's so easy to make and it always turns out perfect.
Brian Bebee
[email protected]I love this cake! It's so moist and flavorful, and the glaze is the perfect finishing touch.
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[email protected]This cake is a great make-ahead dessert. I made it the day before my party and it was still moist and delicious the next day.
Sanaullah Snni
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great. I'll definitely be making it again.
Mark Argentino
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best pound cake he's ever had.
Kamal Babu
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and flavorful, and the glaze was delicious.
Rana M Dilawer R M Dilawer
[email protected]This cake was a little too sweet for my taste, but it was still good. I think next time I'll use less brown sugar.
Super Chanell
[email protected]I'm not a huge fan of pound cake, but this one was really good. The brown sugar and chocolate chips gave it a nice flavor, and the glaze was a great touch.
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[email protected]This pound cake is so moist and flavorful. The glaze is a great addition and really takes it to the next level.
Ms Rumi
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved the flavor and texture.
Amaechi Okoroafor
[email protected]This pound cake was a hit with my family! The brown sugar and chocolate chips gave it a delicious flavor, and the maple espresso glaze was the perfect finishing touch. I will definitely be making this again.