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

It looks like Blogger didn't totally eliminate this post, just the text and comments disappeared.  At least they left the recipe and photographs, which I appreciate.  If you left a comment yesterday I read it and thank you for you stopping by.

This is a delicious, dense pound cake that combines the flavors of chocolate chip cookies and maple bars.  If you like those sweet treat I know you will love this cake!  Let's hope that is the end of problems with Blogger.

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


CAKE:
1 12-ounce package semisweet chocolate chips
3 cups flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, softened
 1-1/2 cups golden brown sugar, lightly packed
2-1/2 tablespoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk

GLAZE:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1-1/2 teaspoons instant espresso powder

Preheat oven to 325 degrees.  Butter 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 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 chips.  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.

Combine powdered sugar, maple syrup, 2 tablespoons cream and espresso powder in medium bowl.  Whisk until smooth, adding more cream by 1/2 teasponfuls if glaze is too thick to drizzle.  Spoon glaze over top of cake; let stand at room temperature until glaze is firm., about 1 hour.

NOTE;  Mixing a little flour in with the chocolate chips before adding them to the batter helps the chips stay  suspended in the batter and  distributed throughout the baked cake. This little trick isn't perfect, but it helps.

I'm joining Michael Lee today at Designs by Gollum for another fabulous Foodie Friday.