Recipe By : Family Circle
Serving Size : 24 Preparation Time :0:25
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Walnut Streusel:
1 1/4 c Brown sugar -- packed
3/4 c Flour
1/2 c Unsalted butter -- cold, cut into pieces
2 ts Ground cinnamon
1 c Walnuts -- coarsely chopped
Maple Poundcake:
1 1/2 c Butter -- softened
1 1/2 c Maple flavored pancake syrup
1/2 c Brown sugar -- packed
1 tb Vanilla
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
7 Eggs -- room temperature
4 1/4 c Flour
Heat oven to 325 F. Lightly grease an 18 cup tube pan.
For streusel:
In a medium bowl, stir brown sugar, flour, butter and cinnamon with a
fork, or rub mixture with fingertips until crumbly. Stir in walnuts.
For cake:
With an electric mixer on high speed, beat butter, pancake syrup,
brown sugar, vanilla, baking powder, baking soda and salt in a large
bowl until blended (mixture will look curdled). Add eggs, one at a
time, beating well after each (mixture still looks curdled). With
mixer on low speed gradually add flour, beating just until blended
and smooth. Spoon half of the batter into prepared pan. Sprinkle
with half the streusel. Pour in remaining batter and spread evenly.
Sprinkle with remaining streusel.
Bake for 1 hour, 15 minutes to 1 hour 25 minutes or until a pick
inserted in center of cakes comes out with moist crumbs clinging to
it. Cool in pan on a wire rack for 15 minutes. If necessary, run a
thin sharp knife around edge of pan to loosen cake. Place cookie
sheet over pan and carefully invert both. Remove pan. Place rack
over cake and turn cake streusel side up. Cool completely. Store
wrapped airtight up to 3 days at room temperature or freeze up to
3 months.
