Brown sugar and chocolate chip pound cake with maple-espresso glaze from Epicurious by Julie Hasson and Bon Appetit

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Notes about this recipe

  • Recipe Notes

    Can be made 1 day ahead.

  • ashallen on August 18, 2019

    A very nice cake. The deep brown sugar and maple flavors work well with the chocolate chips - I prefer dark/bittersweet chips in this one. The texture is moist and sturdy but tender. The flavor of baking soda came through a bit strong for me - I'll reduce it from 2 tsp to 1.5 tsp next time. I did skip the glaze which might have otherwise helped to mask the baking soda flavor.

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