I wanted to pull this post out of archives and give it a once again. Why? Well, I made it for a Labor Day barbecue and it was just raved over and I thought that maybe, just maybe…someone new might love it as much as we did! It was also interesting to read this post – hard to believe it’s been over TWO years since I made the change from Vinolucistyle.com to Creative-Culinary.com. Yes, it was hard work and a PITA but not one itty bitty regret, not one at all. It’s even interesting for me to read; to recognize the changes from things that were in place BP (Before Pinterest). Like…who agonizes over FoodGawker or Tastespotting anymore!! 🙂 So anyway, to those who I know? So glad of that…and to anyone new? Welcome!
I remember when I first decided to make this cake, it was one of those moments when all I had to do was see a photo and I was hooked. Line and sinker. Well, the name didn’t hurt. I love cakes made with brown sugar, what’s NOT to love about chocolate chips in a pound cake and then…the pièce de résistance. Maple Espresso Glaze. Done and done.
I had a conversation this past week with a fellow food blogger and client and it was interesting to hear about blogging from a writer’s perspective. The need to blog but nothing really comes to mind…the hated ‘writers block.’ I honestly never feel that block and wonder if the difference for me is that I blog from a cook’s perspective. I love to cook. I love to share what I make with family and friends and for over fifteen years I’ve been putting my recipes online as the easiest way to do that sharing. For most of those years it was simply a recipe; nothing more; just ingredients and instructions. My website was my own virtual version of a recipe box and it served that purpose well. With friends and family scattered all over the country, no longer did I need to type up something for one person, I simply put it online. Nothing surprised me more than when I started to hear from people I did not know who had found my site and enjoyed a dish!
My foray into blogging really was incidental. I needed to know the ins and outs of this ‘thing’ called WordPress. I’ve mentioned before that I own Kinetic Webs, a web development company. I started my web business 16 years ago (now 18!) after a short stint in the Internet division of a major cable company where the question du jour was, ‘Think we should consider trying to deliver the Internet via cable?’ and no, I’m not kidding!
Having this business required that I stay on top of technology and despite my years of NT servitude I was ready to make the ‘open source’ plunge. To that end I started this blog entirely with the notion of transferring a couple of recipes from the ‘old girl’ at www.creative-culinary.com and using the blog primarily as a vehicle to market my Vino Luci gift products (that’s right, three different businesses; I do keep out of trouble, promise). The rest is, as they say, history. The comments starting coming; I started to develop client relationships and my company has helped develop or customize over 50 blogs since then. I find myself thoroughly immersed in the world of food blogging where it is a big part of my professional work and also a big part of my personal experience; cooking, photographs and blogging about it are a regular weekend activity.
Which brings me back to this notion of what it is exactly that I’m doing. I don’t think of myself as a writer…it’s just me putting down the words I’m thinking at the time; my own ‘virtual’ stream of consciousness. In real life I probably talk too fast and too much and I like to think I’m sarcastic funny (as opposed to sarcastic mean!) and I don’t take this effort so seriously that I don’t have fun with it.
So, really, this post is just about a cake. A picture I saw that looked yummy (YES, YUMMY) and I wanted to make it. No family tradition, no trip, no snafu to make the story work…nothing really but a desire to make a dessert to take to a friend’s house for Easter. I hope that’s OK because I will have those days; when against all that is true about me, I will have little to say but still want to share the foods that I make here with you, my virtual friends and at my table with those in real life.
One heads up for those still reading. Hopefully by June 1, this blog will revert back to Creative Culinary. I never meant for this blog to grow like it has and I just very simply want to reclaim the name I’ve associated with my recipes since 1995. I’m developing an entirely new look and am very excited about this change…and about not having to explain, ever again, that no, I am not a wine blogger (though I do love the grape); I am a food and cocktail blogger and proud of iit!
Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze
1 hr 30 mins
Chocolate Chips in a brown sugar pound cake with a maple and espresso glaze
For the Cake
- Nonstick vegetable oil spray
- 1 12-ounce package semisweet chocolate chips
- 3 cups all purpose flour, divided
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups (packed) golden brown sugar
- 2 1/2 Tbsp vanilla extract
- 1 tsp maple extract
- 4 large eggs
- 1 cup buttermilk
For the Glaze
- 1 cup powdered sugar
- 3 Tbsp pure maple syrup
- 2 Tbsp half and half
- 2 Tbsp butter, melted
- 2 teaspoons instant espresso powder
- Preheat oven to 325°F.
- Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour.
- Mix chocolate chips and 2 tablespoons 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 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.Glaze
- Combine powdered sugar, maple syrup, half and half, melted butter and espresso powder in medium bowl. Whisk until smooth, adding more half and half 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.
Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
Mixing the chocolate chips with a little flour before adding them to the batter usually helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom). I used Double Chocolate Chips from Guittard and they are larger than normal chocolate chips so this technique didn't really help. They did sink a bit to the bottom or in this case the top but no one complained!
Recipe slightly revised from Bon Appetit magazine.