Every once in a while I go through my recipe stash – Joao kindly calls it my “mess” – and find ripped pages/prints I did not remember existed – like this recipe from when I was a Bon Appétit subscriber, ages ago.
It’s a good cake – I expected it to be a bit more tender, but one of my official Guinea pigs said it was great; however, it was the icing that won me over: I left the espresso out and the maple flavor was all over the place. Yum!
Brown sugar and chocolate chip pound cake with maple glaze
from Bon Appetit
1 12-ounce (336g) package semisweet chocolate chips – I used 70% cocoa solids
3 cups (420g) all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
¾ teaspoon salt
1 cup (226g/2 sticks) unsalted butter, room temperature
1 ½ cups (262g) light brown sugar, packed
2 ½ tablespoons vanilla extract
4 large eggs
1 cup (240ml) buttermilk
1 cup (140g) powdered sugar, sifted
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
Preheat oven to 160°C/325°F. Butter a 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour*. Mix chocolate chips and 2 tablespoons of the flour in a 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. Add eggs, one 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.
Make the glaze: combine powdered sugar, maple syrup and 2 tablespoons cream in a medium bowl. Whisk until smooth, adding more cream by ½ 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 (can be made 1 day ahead. Cover with cake dome and let stand at room temperature).
* I halved the recipe above and used a regular 6 cup-capacity ring pan, buttered and floured (I did not use cooking spray)