Maple-Wlanut Pound Cake
Yield
10 servingsPrep
30 minCook
75 minReady
105 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Walnut streusel | |||
| 1 ¼ | cups |
brown sugar
packed |
*
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | cup |
butter
or margarine cut in small cubes |
|
| 2 | teaspoons |
cinnamon
ground |
|
| 1 | cup |
walnuts
coarsely chopped |
|
| Maple poundcake | |||
| 1 ½ | cups |
butter
or margarine, softened |
|
| 1 ½ | cups |
maple sugar
or maple flavoured pancake syrup |
*
|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 7 | large |
eggs
large, at room temperature |
|
| 4 ¼ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Walnut streusel | |||
| 296 | ml |
brown sugar
packed |
*
|
| 177 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
or margarine cut in small cubes |
|
| 1E+1 | ml |
cinnamon
ground |
|
| 237 | ml |
walnuts
coarsely chopped |
|
| Maple poundcake | |||
| 355 | ml |
butter
or margarine, softened |
|
| 355 | ml |
maple sugar
or maple flavoured pancake syrup |
*
|
| 118 | ml |
brown sugar
packed |
*
|
| 15 | ml |
vanilla extract
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 7 | large |
eggs
large, at room temperature |
|
| 1 | l |
all-purpose flour
|
|
Directions
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 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 the batter into prepared pan.
Sprinkle with half the streusel.
Pour in remaining batter and spread evenly.
Sprinkle on 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.
