Usually when a new magazine arrives, I turn the pages, think "Hey, I need to make this one at some point," then put it aside and forget about it. When the October 2007 issue of Bon Appétit arrived, I took a look at the dessert feature by Julie Hasson and had to make Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze later that day. I ended up bringing the cake along for our weekend in New Hampshire for the Reach the Beach relay, and we managed to devour most of it in a couple of days. It seemed to be a big hit. From a baker's perspective, the only minor quibble I had was that the chocolate chips seemed to sink in the batter. Maybe next time I'll make it with mini-chips.
