Ingredients for Brown Sugar Chocolate Chip Pound Cake Maple Espresso Glaze
- Cooking spray, for greasing pan
- 1 cup semi-sweet chocolate chips
- 3 cups + 2 tablespoons all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon maple extract
- 4 large eggs
- 1 cup buttermilk
- 2 cups powdered sugar
- 1/4 cup pure maple syrup
- 2 tablespoons heavy cream, plus more as needed
- 1 teaspoon espresso powder
- Flour, for dusting pan
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Brown Sugar Chocolate Chip Pound Cake Maple Espresso Glaze? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Brown Sugar Chocolate Chip Pound Cake Maple Espresso Glaze
- **Prepare the Cake:** Preheat oven to 325°F (160°C). Grease and flour a 12-cup bundt pan.
- **Combine Chocolate Chips and Flour:** In a medium bowl, toss 1 cup of chocolate chips with 2 tablespoons of all-purpose flour.
- **Whisk Dry Ingredients:** In a separate medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- **Cream Butter and Sugar:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups packed light brown sugar until light and fluffy (about 3 minutes using an electric mixer).
- **Add Extracts and Eggs:** Beat in 2 teaspoons vanilla extract and 1 teaspoon maple extract. Add 4 large eggs one at a time, mixing well after each addition.
- **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients and 1 cup buttermilk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- **Fold in Chocolate Chips:** Gently fold in the chocolate chip mixture.
- **Bake the Cake:** Pour batter into the prepared bundt pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. The cake will also begin to pull away from the sides of the pan.
- **Cool the Cake:** Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
- **Prepare the Glaze:** In a medium bowl, whisk together 2 cups powdered sugar, 1/4 cup maple syrup, 2 tablespoons heavy cream, and 1 teaspoon espresso powder until smooth. Add more cream, 1/2 teaspoon at a time, if needed to reach desired consistency.
- **Glaze the Cake:** Once the cake is completely cool, drizzle the glaze decoratively over the top.
- **Set the Glaze:** Let the glaze set at room temperature for about 1 hour before serving.
- **Make Ahead:** This cake can be made 1 day ahead. Cover with a cake dome and store at room temperature.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
184g
Fat
80g
Carbs
24g
