Chocolate Chip Pound Cake With Maple Glaze

This is a cherished recipe from my grandmother, often made for summer gatherings or during the fall. On a few occasions, it even graced our Thanksgiving table. My grandmother loved making food for people all the time. I guess that is where I get it from. Food is my love language, and I love being in the kitchen making things. I have quite a few recipes that were given to me by my grandmother and other family members. I will always cherish these recipes, and I hope you enjoy them too.

INGREDIENTS:

2 Sticks Butter – Softened
1 3/4 C. Sugar
1/2 C. Brown sugar
5 Eggs – room temp
2 Tsp. Vanilla
3 C. All-Purpose Flour
1/2 Tsp. Baking powder
1/2 Tsp. Salt ( I use kosher; if you use fine salt, use half the amount)
1 C. Milk – room temp
1 1/2 C. Chocolate chips
1 Tbsp. Flour

GLAZE:

1 1/2 C. Powdered sugar
3 Tbsp. Maple syrup
1-2 Tbsp. Milk ( more or less if needed)
1/2 Tsp. Vanilla
1/8 Tsp. Salt
1/2 C. Chopped Toasted Pecans

DIRECTIONS:

1. Butter and flour a large loaf pan and add a bit of parchment paper on the width side of the pan. This will help remove the pound cake later and will also help prevent sticking. You can also use a 10-inch bundt pan. Make sure you butter and flour it well. Preheat the oven to 325*.
2. Add the chocolate chips to a bowl and add the 1 tbsp of flour. Toss to coat well and set aside.
3. In a large bowl, add the butter, brown sugar, and sugar. Using either a stand mixer or hand-held mixer, beat the butter and sugars together for about 5 minutes until the butter is pale and the mixture is fluffy.
4. Add in the eggs, one at a time, making sure to mix well before adding the next egg.
5. Add the vanilla and mix well.
6. In another bowl, whisk together the flour, salt, and baking powder.
7. Add the flour mixture to the butter mixture in 3 alternating additions with the milk. (So, to be clear, add 1/3 of the flour mix, 1/2 the milk, 1/3 of the flour mix, the other half of the milk, and the remaining flour.) When adding the last bit of the flour, only mix halfway.
8. Give the chocolate chips another toss in the flour and add to the batter. Finish mixing the batter until the flour is just mixed in. Make sure to scrape the sides and the bottom of the bowl. You don’t want any flour pockets.
9. Pour the batter into the pan 3/4 way full. Smooth out the top evenly.
10. Bake for 1 hour 15 minutes to 1 hour 25 minutes. Check at the 1 hour 15 minute mark and use a toothpick to check if the center is done. Stick the toothpick into the center, and if it comes out with a few moist crumbs, then it is done. If not, and the center is still slightly gooey and uncooked, place it back in the oven for 5 to 6 more minutes. Recheck.
11. If it is done, remove from the oven, let it cool for 10 minutes in the pan on a wire rack, then remove from the pan to a wire rack to cool completely.
12. When the pound cake is cool, go ahead and make the glaze. In a dry skillet, add the pecans and, on medium-low heat, toss the pecans until lightly golden and slightly fragrant. Remove to a bowl to cool.
13. In a bowl, whisk together the powdered sugar, maple syrup, vanilla, and salt. Add enough of the milk to make the glaze thick but pourable. You want it to slightly drip down the sides of the pound cake. Once you get it to this consistency, go ahead and pour the glaze over the top of the cake. If you are using the pecans, sprinkle them on the top of the glaze so they will set into the glaze. Let the glaze set for about 15 minutes before slicing and serving.
    

NOTES:

• You can use mini chocolate chips in this recipe. I would use about 1 1/4 C. Give or take a few. I have used semi-sweet, dark, bold, Dutch, white chocolate, and caramel chips in this recipe. They all work well. So there are a few variations you can try.
• I have also swapped out the chocolate chips for pecans and/or walnuts. Toasted, of course. I tossed them in a bit of flour and added them to the batter as you would the chocolate chips. Bake as directed.
• I have also swapped out the vanilla for almond extract. I would use about 1/2 tsp of almond extract for wonderful almond flavor in the background. If you can find and/or make walnut or pecan extract, that would be wonderful.
• I use unsalted butter, so if you use salted, adjust the salt in this recipe down slightly.
• You can also leave out the chocolate chips entirely.
• This is a large batter recipe. This makes 2 regular-size pound cakes or 1 large pound cake. Do not try to fit all of this batter in one regular-sized loaf pan. It will overflow, and you will have a mess on your hands and in your oven. (A regular-size loaf pan is 8×4, and a large-size loaf pan is 10×5- I use the 10-inch loaf pan or a 10-inch bundt pan)
• Place the loaf pan on a sheet tray to bake. This will help get the loaf in and out of the oven.
• If you want more of a maple flavor in the glaze, add 1/2 Tsp maple extract to the glaze before adding the milk. Mix and taste. Adjust if needed.