Brown Sugar and Chocolate Chip Pound Cake

The classic pound cake is one of those things ever baker wants to master.  the structure of the cake makes it a great foundation to a ton of different varieties once you get a hang of it. Trust me, its not hard to master at all. In this brown sugar and chocolate chip pound cake, the cake is speckled with chocolate chips and topped with a sweet and bitter espresso glaze that goes amazing together.  The cake comes out moist, dense, tall and of course delicious.

In a small bowl, mix the chocolate chips and 2 tablespoon flour together. Toss to cover the chocolate chips. Tossing the chocolate chips will help hold them throughout the cake and wont sink to the bottom.

In a separate mixing bowl, combine the remaining flour, salt, baking soda and baking powder. In a large bowl, beat the butter and brown sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla and maple syrup. Add the eggs one at a time until all incorporated.

Add the flour, ⅓ at time adding ½ of the buttermilk between each time to the sugar mixture. One the batter is combined. Fold the chocolate chip- flour mixture into the batter. Transfer the batter to the prepared bundt pan and spread evenly.

Bake the cake until a skewer comes out clean and the cake starts to pull away from the pan, about 1 hour. Let the cake cool for 22-25 minutes then invert onto a cooling rack. Let the cake cool completely.

For the glaze, combine the powdered sugar, cream, maple syrup and espresso powder. If glaze is too thick, add an additional ½ teaspoon until thin enough to drizzle over the cake. Glaze will harden at room temperature.

Brown Sugar and Chocolate Chip Pound Cake

90 mins Serves 12 Ingredients: All-purpose Flour, Brown Sugar, Butter, Semi-sweet Chocolate Chips, Baking Powder Baking Soda Buttermilk