Brown Butter Nectarine Cobbler/Cake

-NYTimes/Melissa Clark, 22 July 2011

Time: 1 hour and 15 minutes, plus cooling

3 cups fresh nectarines or peaches in 1/2- inch slices, or a combination (about 1 pound)
5 ounces sugar (about 3/4 cup)
1 teaspoon lemon juice
4 tablespoons unsalted butter
3 ounces flour (about 3/4 cup)
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup buttermilk
1/4 cup sliced almonds
1/4 teaspoon freshly grated nutmeg
2 tablespoons Demerara sugar.
1. Heat the oven to 350 degrees. In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.

2. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes. Pour the brown butter into an 8-inch-by-8-inch baking dish.

3. In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter. Scatter the nectarine slices and juice on top of the batter without stirring. Sprinkle with the almonds, nutmeg and Demerara sugar. Bake until golden brown, 50 to 55 minutes. Transfer the pan to a wire rack to cool. Serve warm.

Yield: 6 to 8 servings.

(lighter) Carrot Cake

-Cooking Light, April 2011

10.1 oz APF (2.25 c)
2 t baking powder
1.5 t ground cinnamon
.25 t salt
2 c grated carrot
1 c granulated sugar
.5 c packed brown sugar
6 T butter
3 lg eggs
1 t vanilla extract
.5 c low-fat buttermilk

Preheat oven to 350. Prep 13 x 9 pan with cooking spray or with flour and grease.

Combine sugars and butter, cream until combined. Add eggs 1 at a time, beating well, then stir in vanilla.

Combine remaining dry ingredients in a separate bowl. Alternate adding small amounts of dry mixture with small amounts of buttermilk to the butter mixture, mixing well after each addition.

Spread batter into prepared pan and bake 28' or until wooden toothpick inserted in center comes out clean. Cool cake on wire rack and frost with cream cheese icing.

Flourless Almond Torte

-From ColinCowie.com

Ingredients
2 1/2 cups blanched almonds
1 1/2 cups sugar
7 eggs
Dash of salt
1/2 teaspoon vanilla extract
Grated peel of 1 lemon
Powdered sugar

1. Preheat the oven to 350 F.

2. Butter a 10-inch springform pan, then line it with wax paper. Butter the paper.

3. In a food processor, combine the almonds and sugar. Process until the almonds are finely ground. Set aside.

4. Separate 4 of the eggs, placing the yolks in a large bowl and reserving the whites. Add the remaining eggs, along with the salt, vanilla, and lemon peel to the bowl with the yolks and beat to blend well. Gradually beat in the almond mixture. The mixture will become very thick.

5. In a large bowl of an electric mixer, beat the reserved egg whites until they are stiff but not dry. Gently fold them into the batter, a third at a time.

6. Transfer the batter to the prepared pan and bake for 45 minutes, or until a wooden pick inserted near the center of the cake comes out clean.

7. Cool the cake in the pan on a wire rack. Remove the sides of the pan and sprinkle the cake with powdered sugar

ORIGINAL RECIPE: Prune bars

1 cup brown sugar
1.25 c flour
1 stick butter, softened
1 egg
.5 t baking soda
.25 t salt
1 cup unsweetened shredded coconut
3/4 cup coarsely ground oats (run steel-cut or rolled oats through a food processor coffee grinder)
1 cup prunes, soaked in enough warm water to just cover for 30 minutes, then chopped

Preheat oven to 375. Combine first 8 ingredients in a bowl with your hands; mush around till coarsely combined like strudel. Smush half the mixture into a 13x9 pan to form a crust. Spread chopped prunes in a layer over bottom crust. Spread the remaining flour mixture over the prunes and smush. Bake till the crust is ... crusty.

Would probably be good with vanilla ice cream.

Joyful Heart Chip Fudge Muffins

-Glamour.com

Cooking spray
1 cup applesauce
1 teaspoon canola oil
1/2 cup turbinado sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet dairy- and gluten-free chocolate chips (such as Sunspire)
Powdered sugar (optional)

Preparation:

1. Preheat oven to 350A?. Place 8 paper liners in muffin tin; coat with cooking spray.

2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.

3. Spoon batter into muffin cups. Bake for 20-22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.

4. Cool slightly. Top with powdered sugar, if desired. (Serving size: 1 muffin)

Nutrition facts: Calories 154 (24% from fat); Fat 5g (sat 2g, mono 1g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrate 30g; Sugars 21g; Fiber 3g; Iron 2mg; Sodium 331mg; Calcium 86mg.

Vegan chocolate cake

-Instructables.com

Cake Ingredients

1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Chocolate Glaze

1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

Caramel Sauce

-Bon Appetit, 2006

Makes about 1 1/3 cups.
ingredients
3/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup whipping cream
preparation
Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add cream (you may want to stand back — mixture will bubble vigorously). Stir sauce over low heat until any caramel bits dissolve and sauce is smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat just until pourable, then let caramel sauce cool to room temperature.)

meyer lemon buttermilk pudding cake with fresh berries

- Bon Appétit | January 2005

1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh Meyer lemon juice
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
3 large egg whites

Whipping cream
Assorted fresh berries
preparation
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).

Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.

Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Pour cream around cake. Top with berries

Buttermilk pudding

-ehow.com

* 1 quart buttermilk
* 3 eggs
* 1 tbs. lime juice
* 4 tbs. granulated sugar
* 2 tbs. powdered sugar

Step1
Beat the eggs well. Caramelize the brown sugar.
Step2
Heat up the sour milk in a saucepan on a low setting. After the milk separates, pour it through a sieve, saving the curds. Return curds to pan.
Step3
Mix in the lime juice, powdered sugar and beaten eggs with the curds and beat well.
Step4
Pour the brown sugar syrup into a pudding mold, then follow it with the pudding mixture.
Step5
Bake for 20 minutes at 375 degrees F.

smoothies and popsicles

Bases:

Pureéd bananas
Silken tofu
Yogurt
Pudding (milk cooked with corn starch, rice, or tapioca)
Cream
Cool Whip

Sweeteners:

Dates
Maple syrup
Honey
Sugar
Sugar syrup steeped with herbs (lemon verbena, mint)

Flavors:

Chai (ground cardamom, cinnamon) or sweet potato chai (add pureéd sweet potato)
Green tea or jasmine tea (steep several tea bags in hot milk, blend with thick pudding or cream base)
Dark chocolate (sifted good quality cocoa powder or melted dark chocolate, almond extract) or Mexican chocolate (add cinnamon and red pepper) or chocolate cherry (add canned cherries)
Khulfee (ground pistachios, ground cardamom, dash of vanilla extract)
Mango peppermint (pureéd mango, fresh mint and/or peppermint extract)
Orange peppermint (orange juice, a few fresh peppermint leaves, orange zest and lime juice and peppermint extract to taste)
Bluebana (blueberries and orange juice in a banana base)
Mocha (strong coffee + dark chocolate)
Strawberry lime
Strawberry kiwi
Strawberry banana
Raspberry cheesecake (vanilla pudding or cream base, balsamic vinegar and raspberries)
No-guilt cheesecake (balsamic vinegar and vanilla pudding or cream base)
Salty, spicy, sweet adventure (Tabasco sauce and vanilla pudding)
Plum lemon
Prune lime cucumber
Cucumber watermelon lime
Carrot orange pineapple
Peach cherry (add amaretto!) in a cream base


Don't be afraid to add some acid and salt to balance the flavors!

Chocolate Truffles

-Mark Bittman, NYT 12/12/07

7/8 cup heavy cream

8 ounces good quality bittersweet chocolate, chopped

Unsweetened cocoa powder as needed.

1. Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.

2. Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.

3. If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.

Yield: About 1 1/2 cups ganache, or 24 truffles.

sticky cinnamon rolls

1 1/2 cups all purpose flour
1 cup whole wheat flour
1/4 cup firmly packed brown sugar
1 envelope rapid-rise yeast
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup warm water (125°F. to 130°F.)
1/4 cup (1/2 stick) butter, melted
1 egg

1 1/2 cups firmly packed brown sugar
1 cup (2 sticks) butter, room temperature
1 cup chopped walnuts
1 tablespoon ground cinnamon
1/2 cup raisins

Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.

Butter 9x13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds.

Arrange dough slices cut side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes.

Preheat oven to 350°F. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm.

low-cholesterol cinnamon rolls

-Bon Appetit 1990


1 large russet potato, peeled

1 envelope dry yeast
1/2 teaspoon sugar
1/2 cup warm water (105°F. to 115°F.)

1/2 cup evaporated milk
1/4 cup honey
3 tablespoons vegetable oil
1 teaspoon salt
5 cups (about) unbleached all purpose flour

2 egg whites, beaten to blend
1 1/4 cups firmly packed dark brown sugar
1 cup raisins
2 teaspoons ground cinnamon
Vegetable oil
preparation
Cook potato in medium saucepan of boiling water until tender, about 30 minutes. Drain, reserving 3/4 cup cooking liquid. Mash potato and transfer 1 cup to large bowl, reserving remainder for another use. Mix 3/4 cup cooking liquid into potato. Cool to lukewarm.

Sprinkle yeast and sugar over 1/2 cup warm water in small bowl; stir to dissolve.
Let yeast mixture stand until foamy, about 10 minutes. Add yeast to mashed potato mixture.

Add milk, honey, 3 tablespoons oil and salt to potato mixture.
Stir in enough flour, 1 cup at a time, to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Let dough rest on floured work surface 20 minutes. Gently punch dough down.

Grease large bowl.
Add dough, turning to coat entire surface. Cover bowl. Let dough rise in warm area until doubled in volume, about 40 minutes.

Grease large cookie sheet.
Gently punch dough down. Roll dough out on lightly floured surface to 20x15-inch rectangle. Brush dough with egg whites. Mix brown sugar, raisins and cinnamon in medium bowl. Spread sugar mixture over dough, leaving 1-inch border on all sides.
Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.

Preheat oven to 350°F.
Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.

Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.

Preheat oven to 350°F.
Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.

Not-Too-Sweet Butterscotch Icing

Adapted from a cooks.com recipe for fluffy cooked icing.

Combine 1 cup milk with 5 T white flour. Cook, stirring constantly, over medium heat, till thickened.

In a separate pan combine 1 cup brown sugar, 1/2 t salt and 1/4 cup unsalted butter over medium low heat. Heat and stir till sugar melts.

Combine sugar and milk mixtures.
Add 1/2 cup shortening and 1/4 t each orange extract and vanilla extract.
Beat until fluffy.

Coconut-Lime Thai Snowballs

-The Washington Post, December 12, 2007

* 16 tablespoons (2 sticks) unsalted butter, at room temperature
* • 1 cup confectioners' sugar
* • 2 tablespoons freshly squeezed lime juice
* • 1 1/2 teaspoons finely grated lime zest
* • 1/4 teaspoon salt
* • 2 cups flour
* • 1 cup unsweetened shredded coconut (medium shred)

For the coating

* • 1 cup unsweetened shredded coconut (medium shred)
* • 1 cup confectioners' sugar, sifted
* • 1 1/2 teaspoons finely grated lime zest
* • 2 tablespoons cornstarch, sifted

Directions:

Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.

For the dough: Combine the butter and sugar in the large bowl of a stand mixer (or use a hand-held electric mixer); beat on medium speed for about 4 minutes, until light and fluffy. Add the lime juice and beat to combine. Stop the motor and fold in the lime zest, salt, flour and coconut, mixing well.

Lightly flour your hands and roll the dough between your palms into 1-inch balls. Place the balls about 1 inch apart on the baking sheets (the cookies will spread slightly); bake for about 15 minutes or until the cookies are puffy but not browned; the bottoms will be just golden. Cool on the baking sheets for no more than 5 minutes.

For the coating: Meanwhile, combine the coconut, confectioners' sugar, lime zest and sifted cornstarch in a quart- or gallon-size resealable plastic food storage bag. While the cookies are still warm, add 3 to 4 to the bag at a time and toss to coat evenly. Transfer the cookies to a wire rack to cool completely.

When ready to serve, sprinkle additional confectioners' sugar and lime zest atop each cookie, if desired.

Caramel Swirl Hunks

-The Washington Post, December 12, 2007

* 1 pound (4 sticks) unsalted butter, melted
* • 3 cups packed light brown sugar
* • 1/3 cup sugar
* • 4 large eggs
* • 4 teaspoons vanilla extract
* • 1 cup quick-cooking oats (not instant)
* • 4 cups flour
* • 1 teaspoon baking powder
* • 1/2 teaspoon baking soda
* • 1/2 teaspoon salt
* • 1 cup semisweet chocolate morsels or chopped chocolate
* • 1 13.4-ounce can dulce de leche

Directions:

Position an oven rack in the middle of the oven; preheat to 350 degrees. Generously grease a 13-by-9-inch pan and place it on a parchment paper-lined baking sheet.

Beat the butter and sugars together in a large mixing bowl for several minutes, until creamy. Add the eggs, vanilla extract and oats, mixing to combine. Gradually fold in the flour, baking powder, baking soda and salt, then add the chocolate morsels and mix to distribute evenly. Spread the batter in the prepared pan. Top with dollops of dulce de leche and use a knife to swirl or smear it into the batter. Bake for 38 minutes, or until the batter is set. (If it seems browned around the edges but wobbly in the center, reduce the temperature to 325 degrees and continue to bake for 10 to 15 minutes or until set.

Transfer the pan to a wire rack to cool for about 20 minutes. Cover and refrigerate or freeze for at least 1 hour, then cut into squares as desired.

Apricot-Pistachio Bars

-The Washington Post, December 12, 2007

* 16 tablespoons (2 sticks) plus 1 teaspoon unsalted butter, at room temperature
* • 1/2 cup sugar
* • 1/2 cup packed light brown sugar
* • 4 large eggs
* • 1 tablespoon finely grated orange zest
* • 1/2 teaspoon vanilla extract
* • 1 teaspoon apricot brandy (optional)
* • 1 1/4 cups flour
* • 1 teaspoon baking powder
* • 1/2 teaspoon baking soda
* • 1/2 teaspoon ground cardamom
* • 1/4 teaspoon ground mace
* • 2 cups coarsely chopped dried apricots
* • 1/2 cup dried currants
* • 1/2 cup coarsely chopped unsalted, lightly toasted pistachios

For the icing

* • 1 1/2 cups confectioners' sugar
* • 2 to 3 tablespoons freshly squeezed orange juice

Directions:

Preheat the oven to 350 degrees. Lightly grease a 10-by-15-inch baking pan with 1 teaspoon of the butter.

For the dough: Combine the remaining 2 sticks of butter and the sugars in the large bowl of a stand mixer or a hand-held electric mixer; beat on medium speed for several minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the orange zest, vanilla extract and apricot brandy, if using; beat to mix well.

Combine the flour, baking powder, baking soda, cardamom, mace, apricots, currants and pistachios in a medium bowl, stirring to mix well. Use a spatula to stir the flour-spices mixture into the butter-sugar mixture and blend well. Spread the batter evenly in the pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for about 15 minutes.

For the icing: Combine the confectioners' sugar and orange juice in a large bowl and whisk to a medium-firm consistency. Spread over the still-warm, uncut bars in the pan and let stand until the icing sets. Cut into 1 1/2-inch squares.

Fresh Pineapple Upside Down Cake

-Gourmet, 2000

ingredients
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 fresh pineapple, halved lengthwise, cored, and peeled
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup packed light brown sugar
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2/3 cup well-shaken buttermilk
preparation
Put oven rack in middle position and preheat oven to 350°F.

Sift together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into 1/4-inch-thick wedges.

Butter a 9-inch round cake pan (2 inches deep) lightly on side and generously on bottom of pan using 1/2 stick butter. Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it, starting in center of pan and overlapping slices slightly.

Beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes, then add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.

Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean, 40 to 45 minutes. Cool 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature.

Sweet Potato-Date Cookies

improvised today!

1 large sweet potato
1 stick salted butter
2/3 cup brown sugar
1/4 cup maple syrup
1 egg
1 1/4 cups ww flour
1/2 cup rolled oats
1/4 teaspoon baking soda
3 tablespoons candied ginger, chopped
1/3 cup dried pitted dates, chopped
1 teaspoon lemon zest
juice of 1/2 lemon
1/2 teaspoon salt
1/4 tsp ground cardamom

Nuke the sweet potato for 4 minutes on high. Cool and mash with butter, sugar, syrup and egg. Mix in remaining ingredients. Flatten golf-ball size mounds on greased cookie sheet. Bake at 375 for 8-10 minutes. These don't spread and they rise very little.

Notes: To make it more like a traditional cookie, use a small sweet potato and add another 1/2 stick of butter and a little more flour and increase the baking soda to 1/2 teaspoon.

Other stuff that would be nice in this cookie: pecans, walnuts, flaxseed, dried apple, chopped tart apples, other sweet warm spices (e.g cinnamon, cloves)

brown sugar and chocolate chip pound cake with maple-espresso glaze

-Julie Hesson, Bon Appetit

ingredients
Cake:
Nonstick vegetable oil spray
1 12-ounce package semisweet chocolate chips
3 cups all purpose flour, divided
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
1 teaspoon maple extract
4 large eggs
1 cup buttermilk

Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder
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.

GOOD TO KNOW:
Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).

For glaze:
Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder 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. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.