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

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

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

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Ingredients

Count

Nutrition

621

Calories

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Ingredients:

Serving

nonstick vegetable oil spray
1 12- oz package semisweet chocolate chips
3 cups all purpose flour, divided
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 tsp vanilla extract
1 tsp maple extract
4 large eggs
1 cup buttermilk
1 cup powdered sugar
2 tbsp pure maple syrup
2 tbsp (or more) whipping cream
1 1/2 tsp instant espresso powder

Directions:

For cake: 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.
GOOD TO KNOW: 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).
For glaze: 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. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	621.27 Kcal (2601 kJ)
Calories from fat	283.11 Kcal
		% Daily Value*
Total Fat	31.46g	48%
Cholesterol	87.27mg	29%
Sodium	693.27mg	29%
Potassium	748.39mg	16%
Total Carbs	80.91g	27%
Sugars	39.99g	160%
Dietary Fiber	2.36g	9%
Protein	8.65g	17%
Vitamin A	0.1mg	3%
Iron	2.4mg	13%
Calcium	80.1mg	8%

Amount Per 100 g
Calories	374 Kcal (1566 kJ)
Calories from fat	170.43 Kcal
		% Daily Value*
Total Fat	18.94g	48%
Cholesterol	52.53mg	29%
Sodium	417.34mg	29%
Potassium	450.52mg	16%
Total Carbs	48.71g	27%
Sugars	24.08g	160%
Dietary Fiber	1.42g	9%
Protein	5.21g	17%
Vitamin A	0.1mg	3%
Iron	1.4mg	13%
Calcium	48.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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