Maple-walnut Streusel Coffee Cake

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 24
• 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

Recipe

• 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.