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

Name: Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 710 milliliters all purpose flour, divided; 1 teaspoon baking powder; 2 teaspoons baking soda; 237 milliliters buttermilk; 4 larges eggs; 355 milliliters (packed) golden brown sugar; 2 teaspoons instant espresso powder; 1 teaspoon maple extract; 2 Tbsps pure maple syrup; 237 milliliters powdered sugar; 1 teaspoons salt; 340 grams package semisweet chocolate chips; 237 milliliters (2 sticks) unsalted butter, room temperature; 3 teaspoons vanilla extract; 2 Tbsps (or more) whipping cream

Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze might be just the dessert you are searching for. One serving contains 611 calories, 8g of protein, and 29g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes around 45 minutes. If you have golden brown sugar, buttermilk, baking soda, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

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.

Ingredients you will need

Chocolate Chips

Maple Extract

Baking Soda

Brown Sugar

Butter

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Bowl

Add eggs, 1 at a time, beating well after each addition.

Ingredients you will need

Egg

Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture.

Ingredients you will need

Buttermilk

Chocolate

All Purpose Flour

Transfer batter to prepared pan, spreading evenly.

Equipment you will use

Frying Pan

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.

Equipment you will use

Oven

Frying Pan

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).

Ingredients you will need

Chocolate Chips

French Fries

All Purpose Flour

Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl.

Ingredients you will need

Instant Espresso

Powdered Sugar

Maple Syrup

Cream

Equipment you will use

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.

Ingredients you will need

Cream

Glaze