Brown Sugar and Chocolate Chip Pound Cake with Maple Glaze
(inspired by Technicolor Kitchen)
1 12-ounce (336g) package chocolate chips
3 cups (420g) all purpose flour (plain) sifted
2 teaspoons baking soda (bicarb 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) milk
1 cup (140g) powdered sugar (icing sugar), sifted
2 tablespoons pure maple syrup
2 tablespoons (or more) milk
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 milk 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 milk in a medium bowl. Whisk until smooth, adding more milk 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).
The cake had a lovely texture and the maple glaze finished it off perfectly!