Monday, October 15, 2007

An Autumn Cake

Wow what a whirlwind month September was. Heck, so is this month for that matter. Usually by now I have baked enough to feed an army but that is not the case this year. I also lost my food guinea pigs, with the closing of Josh's office. Now where to send the goodies?

To get back into the swing of things, I chose a simple pound cake that would be comfort food and a reminder of the wonderful, cozy season we are now in. This cake comes from the October 2007 Bon Appetit and I am sure many of you have made it already.

Just some quick notes on the cake: I used Pam's Baking spray for the bundt pan and I am in love with this product. The cake slid out perfectly, no breakage at all. I also upped the amount of Maple extract to 2 tsp. and I put this in the recipe below. In my opinion, it needed even more but I like strong flavors. I also did not put in the espresso in the glaze as the original recipe called for. It seemed out of place and I am not a fan of coffee in dessert. Other than that, the cake was delicious, although quite plain. Definitely not too sweet at all. We served it last night with a small scoop of vanilla icecream and it made a wonderful dessert.

For my next project, apple strudel. I made the mistake of going to the closing Farmer's Market near my house and I now have 40lbs of apples to contend with. When will I ever learn

Brown Sugar and Chocolate Chip Pound Cake with Maple Glaze

Bon Appetit October 2007

1 12-ounce package semisweet chocolate chips
3 cups all purpose flour
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 teaspoons vanilla extract
2 teaspoons maple extract
4 large eggs
1 cup buttermilk

1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream

Preparation for cake: 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.

For glaze: Combine powdered sugar, maple syrup and 2 tablespoons cream 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.


Abby said...

Your cake looks fab. Poundcake is one of my main comfort foods because my mom and grandmother always made them when I was growing up! I don't have a bundt pan, but I think I need to get one soon!

Emilie said...

Hey there! It's been awhile since I've been here.
Yes, I think I saw this cake in the magazine, but I'm not positive.
Anyway, it looks great of course! I like that Pam spray, too. Is it the flour-added kind?

PS-I moved everything to a new blog!

Emily said...

emilie - the Pam spray does have the added flour. Amazing product.

abby - You must get a bundt pan. I recommend an expensive one such as the Analon or Calphalon brands