Maple walnut poundcake

 
                           Maple Walnut Poundcake
 
 Recipe By     : Family Circle
 Serving Size  : 24   Preparation Time :0:25
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Walnut streusel
    1 1/4  cups          packed brown sugar
      3/4  cup           flour
      1/2  cup           cold, unsalted butter -- cut into pieces
    2      teaspoons     ground cinnamon
    1      cup           walnuts -- coarsely chopped
                         Maple Poundcake
    1 1/2  cups          butter -- softened
    1 1/2  cups          maple flavored pancake syrup
      1/2  cup           packed brown sugar
    1      tablespoon    vanilla
    2      teaspoons     baking powder
      1/2  teaspoon      baking soda
      1/2  teaspoon      salt
    7                    eggs -- room temperature
    4 1/4  cups          flour
 
 Heat oven to 325.  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 carfully 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.
 
 
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