Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze
You can never have too many side dish recipes, so give Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze a try. For $1.24 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 10g of protein, 35g of fat, and a total of 746 calories. This recipe serves 10. 671 person have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. This recipe from Creative Culinary requires maple extract, baking powder, half and half, and salt. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is solid. Similar recipes include Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze, Brown Sugar-walnut Pound Cake With Peach-maple Sauce, and Brown Sugar Pound Cupcakes With Brown Butter Glaze From Martha.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
3 cups all purpose flour, divided
1 tsp baking powder
2 tsp baking soda
1 cup buttermilk
4 large eggs
1 1/2 cups (packed) golden brown sugar
2 Tbsp half and half
2 teaspoons instant espresso powder
1 tsp maple extract
3 Tbsp pure maple syrup
1 cup powdered sugar
3/4 tsp salt
1 12-ounce package semisweet chocolate chips
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 Tbsp vanilla extract
Equipment:
kugelhopf pan
oven
hand mixer
bowl
frying pan
whisk
Cooking instruction summary:
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.Glaze Combine powdered sugar, maple syrup, half and half, melted butter and espresso powder in medium bowl. Whisk until smooth, adding more half and half 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.
Step by step:
1. Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour.
2. 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.
3. Add eggs, 1 at a time, beating well after each addition.
4. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture.
5. Transfer batter to prepared pan, spreading evenly.
6. 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.Glaze
7. Combine powdered sugar, maple syrup, half and half, melted butter and espresso powder in medium bowl.
8. Whisk until smooth, adding more half and half 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.
Nutrition Information:
covered percent of daily need
