Brown Sugar Chocolate Chip Pound Cake Maple Espresso Glaze
Indulge in the rich, buttery decadence of this Brown Sugar Chocolate Chip Pound Cake with Maple Espresso Glaze, a dessert that redefines comfort food. This irresistible cake combines the caramel-like sweetness of brown sugar with the melty goodness of semi-sweet chocolate chips, creating a moist, tender crumb in every slice. The star of the show is the silky maple espresso glaze—crafted with pure maple syrup and freshly brewed espresso—that delicately drips down the cake, adding a sophisticated, coffee-infused sweetness. Perfect for special occasions or an elevated afternoon treat, this easy-to-follow recipe only takes 20 minutes of prep time and yields enough to share with 12 lucky guests. Serve this show-stopping dessert as the centerpiece of your table and savor the perfect harmony of flavors in every bite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups light brown sugar
- 0.5 cup granulated sugar
- 5 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup whole milk
- 1.5 cups semi-sweet chocolate chips
- 1 cup confectioners' sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons brewed espresso (cooled)
- 1 tablespoon heavy cream
Instructions
Preheat your oven to 325°F (160°C) and grease and flour a standard bundt pan or a loaf pan.
In a large mixing bowl, use an electric mixer to cream together the unsalted butter, light brown sugar, and granulated sugar until fluffy and light, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in the mixing bowl, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the chocolate chips with a rubber spatula.
Pour the batter into your prepared pan and smooth out the top. Tap the pan lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
While the cake cools, prepare the maple espresso glaze. In a medium bowl, whisk together the confectioners' sugar, pure maple syrup, cooled brewed espresso, and heavy cream until smooth and pourable. If the glaze is too thick, add a tiny bit more cream; if too thin, add a bit more confectioners' sugar.
Once the cake is completely cooled, drizzle the maple espresso glaze over the top, letting it drip down the sides.
Slice and serve. Enjoy your Brown Sugar Chocolate Chip Pound Cake with Maple Espresso Glaze!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 65.7 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
