January feels like the perfect month to make a pound cake. I am not sure why exactly, but it just feels right. Maybe it has to do with the feeling of a fresh new year and wanting to keep things simple. A pound cake is rustic, humble and homey. The winter months always inspire me to bake. And lately I have been spending some happy hours in the kitchen looking at recipes. Last weekend we were having friends over for dinner and I decided to make one of my all-time favorite cakes: Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze.
I found this recipe in a Bon Appetit magazine years ago. If you are looking for something delicious and comforting to serve on a chilly day, look no further than this cake. It is made with pure and simple ingredients, such as maple syrup which always makes me think of winters in New England.
The batter is made with brown sugar, butter, and chocolate chips
After smoothing over the top, you bake it in the oven for about an hour
Once the cake has cooled, it is time to make the maple-espresso glaze
Which is delicious -- made with powdered sugar, maple syrup and instant espresso powder, what's not to love!
After you drizzle the glaze over the cake, you let it set for a while
I couldn't resist buying this Vermont maple syrup from Williams-Sonoma. I have to admit I was completely seduced by the packaging. But, fortunately, it is delicious maple syrup!
The next morning, I surveyed the remains of the cake
And decided that not only is it a great dessert cake, it is also a delicious coffee cake for breakfast. Especially on a beautiful January morning!
It was perfect. A slice of cake, a cup of coffee, the Sunday paper and memories of New England -- heaven!
Go here for the recipe
Wishing you a lovely winter weekend!