Brown Sugar and Chocolate Chip Pound Cake

Brown Sugar and Chocolate Chip Pound Cake

Chocolate Chips in a brown sugar pound cake with a maple and espresso glaze

Course Cakes, Cupcakes & Cheesecake, Dessert

Cuisine American

Keyword brown sugar, chocolate chip, dessert, pound cake

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 762kcal

Author Barb

Ingredients

For the Cake

Nonstick vegetable oil spray
12 ounces semisweet chocolate chips
3 cups all purpose flour divided
2 teaspoons baking soda
1 teaspoon baking powder
¾ teaspoon salt
1 cup 2 sticks unsalted butter, room temperature
1 ½ cups packed golden brown sugar
2 ½ tablespoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk

For the Glaze

1 cup powdered sugar
3 tablespoons pure maple syrup
2 tablespoons half and half
2 tablespoons butter melted
2 teaspoons instant espresso powder

Instructions

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.

Notes

Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.[

Mixing the chocolate chips with a little flour before adding them to the batter usually helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).

I used Double Chocolate Chips from Guittard and they are larger than normal chocolate chips so this technique didn't really help. They did sink a bit to the bottom or in this case the top but no one complained!

Nutrition