Recipe By : Woman's Day 9-17-96
Serving Size : 24 Preparation Time :2:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Walnut Streusel:
1 1/4 c brown sugar, packed
3/4 c all-purpose flour
1/2 c unsalted butter, cold -- cut in small cubes
2 ts ground cinnamon
1 c walnuts -- coarsely chopped
Maple Poundcake:
1 1/2 c unsalted 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 lg eggs -- room temperature
4 1/4 c all-purpose flour
Heat oven to 325 F. Lightly grease an 18-cup tube pan (angel food pan).
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.
Poundcake:
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 the batter into prepared pan. Sprinkle with half the
streusel. Pour in remaining batter and spread evenly. Sprinkle the
remaining streusel.
Bake 1 hour, 15 minutes to 1 hour, 25 minutes or until a pick
inserted in center comes out with moist crumbs clinging to it.
Cool in pan on wire rack 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.
