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Maple Walnut Poundcake

 

21

Yield

1

Cake

Prep

25

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 ¼ cups brown sugar
packed
*
¾ cup all-purpose flour
½ cup butter
cold, unsalted, cut into pieces
2 teaspoons cinnamon
ground
1 cup walnuts
coarsely chopped
Poundcake
1 ½ cups butter
softened
1 ½ cups pancake syrup
maple flavored
*
½ cup brown sugar
packed
*
1 tablespoon vanilla extract
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
7 large eggs
room temperature
4 ¼ cups all-purpose flour

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 395g (13.9 oz)
Amount per Serving
Calories 171164% of calories from fat
 % Daily Value *
Total Fat 121g 186%
Saturated Fat 62g 312%
Trans Fat 0g
Cholesterol 614mg 205%
Sodium 1145mg 48%
Total Carbohydrate 42g 42%
Dietary Fiber 7g 28%
Sugars g
Protein 71g
Vitamin A 66% Vitamin C 1%
Calcium 17% Iron 57%
* based on a 2,000 calorie diet How is this calculated?

 

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