Recipe - Maple Walnut Poundcake

Walnut streusel
1 One fourth cup Packed brown sugar
Three fourths cup Flour
One half cup Cold, unsalted butter; cut
into pieces
2 teaspoon Ground cinnamon
1 cup Walnuts; coarsely chopped
Maple Poundcake
1 One half cup Butter; softened
1 One half cup Maple flavored pancake syrup
One half cup Packed brown sugar
1 tablespoon Vanilla
2 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
7 Eggs; room temperature
4 One fourth cup 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.
Posted to EATL Digest 24 Aug 96

Date: Sun, 25 Aug 1996 19:29:45 0400

From: Laura Hunter LHunter722@AOL.COM