Brown Sugar And Chocolate Chip Pound Cake With Maple-Espresso Glaze Recipe

Name: Brown Sugar And Chocolate Chip Pound Cake With Maple-Espresso Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 cup powdered sugar; 2 tablespoons pure maple syrup; 2 tablespoons (or more) whipping cream; 1 1/2 teaspoons instant espresso powder

Servings: persons

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
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder

1
Preheat oven to 325u00b0F. 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.
2
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.
3
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).
4
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.

1906

kcal

Calories

113

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 12-ounce package semisweet chocolate chips, 3 cups all purpose flour, divided, 2 teaspoons baking soda, and more.

Yes, Brown Sugar And Chocolate Chip Pound Cake With Maple-Espresso Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Sugar And Chocolate Chip Pound Cake With Maple-Espresso Glaze

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