1 1/4 c Packed brown sugar
3/4 c All-purpose flour
1/2 c Cold unsalted butter or
Margarine — cut in small
Cubes
2 ts Ground cinnamon
1 c Walnuts — coarsely chopped
Maple Poundcake:
1 1/2 c Unsalted butter or margarine
Softened
1 1/2 c Maple flavored pancake
Syrup
1/2 c Packed brown sugar
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. 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 unitl blended (mixture willlook 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. Sprinkly 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.
Yields
24 Servings