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Chocolate Chip Cookie Pound Cake

By Cookie Talk


If you haven’t seen the Italy issue of Bon Appetit, leave now and go out and buy it. It is an issue you will want to keep for reference and it has so many great recipes. I’ve already become addicted to the basic tomato sauce that is on the cover.

But this is a baking blog, so let’s talk about this pound cake. It’s in the beginning of the magazine and the official name is “Brown Sugar and Chocolate Chip Pound Cake with Maple Espresso Glaze.” Whew, that’s a mouthful. I prefer to call it a Chocolate Chip Cookie Cake because, well, that is what it tastes like! A moist, delicious chocolate chip cookie disguised as a cake. I think it might be my new favorite. I even went out and bought a bundt cake pan just for this cake (with a Bed Bath and Beyond Coupon, I might add). And today everyone is waking up to the news that Osama Bin Laden has been killed by our Rock Star U.S. Military, so we need to do some celebrating. This cake will fit the bill.



It’s yummy, it’s easy, and it’s pretty. What more could you ask for in a cake?

The only change I made was I used only vanilla extract because I didn’t have any maple extract. But the maple in the glaze is subtle and just the right amount. I love the espresso specks in the glaze. Pretty, don’t you think? This cake would be a hit if you needed something for a potluck. You’ll be the star!



Brown Sugar and Chocolate Chip Pound Cake with Maple Espresso Glaze

from Bon Appetit

Ingredients

Cake

Nonstick vegetable oil spray
1 12-ounce package semisweet chocolate chips
3 cups all purpose flour, setting aside 2 TB for chocolate chips plus additional for dusting
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 tablespoons vanilla extract
1 teaspoon maple extract
4 large eggs, room temperature
1 cup buttermilk, room temperature

1. Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour.

2. Mix chocolate chips and 2 tablespoons flour in medium bowl. Toss the chips thoroughly to make sure they are all evenly coated. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl.

3. 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.

4. 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.

5. Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Start checking the cake around 40 minutes and check every five minutes or so. It took 55 minutes for me. Another five minutes would have been too long.

6. Cool cake in pan on rack 30 minutes (I only left it in 10 minutes and it still turned out fine). 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.



Glaze

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

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.

I dare you to have just one slice…












By Cookie Talk



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