Maple-Walnut Streusel Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 24 |
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From my mother's collection-she is a fabulous baker and cook. Everyone who samples her cake wants the recipe-here it is! A heavy, rich pound-type cake that is also good toasted and slathered with butter. Ingredients:
1 1/4 cups packed light brown sugar or 1 1/4 cups dark brown sugar |
3/4 cup flour |
1/2 cup cold butter, cut in small pieces |
2 teaspoons cinnamon |
1 cup walnuts, coarsely chopped (you can toast them too, if desired) |
1 1/2 cups butter, softened |
1 1/2 cups maple syrup |
1/2 cup packed light brown sugar or 1/2 cup dark brown sugar |
1 tablespoon vanilla extract |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
7 large eggs, at room temperature |
4 1/2 cups flour |
Directions:
1. Preheat oven to 325*F.
2. Lightly grease 10 tube pan.
3. STREUSEL: In a medium bowl, combine the brown sugar, flour, butter, and cinnamon with a fork until crumbly.
4. Stir in the walnuts.
5. POUNDCAKE: Using an electric mixer on high speed, cream together the butter, pancake syrup, brown sugar, vanilla, baking powder, baking soda, and salt in a large bowl until well blended (the mixture will look curdled).
6. Add the eggs, one at a time, blending well after each addition (the mixture will still look curdled).
7. With the mixer on low speed, gradually add the flour, beating just until blended and smooth.
8. Spoon 1/2 the batter into the prepared pan; sprinkle with 1/2 the streusel.
9. Cover with remaining batter and streusel.
10. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out with moist crumbs clinging to it.
11. Cool in pan on a wire rack for 15 minutes; loosen edges of cake from sides of pan.
12. Carefully invert onto a wire rack; cool completely.
13. Store wrapped airtight at room temperature for up to 3 days.
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