Maple-Pecan Pound Cake
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Pecan Streusel:
1 1/4 c packed brown sugar
3/4 c all-purpose flour
1/2 c cold unsalted butter or margarine -- cut in small cubes
2 tsp ground cinnamon
1 c pecans -- coarsely chopped
Maple Poundcake:
1 1/2 c unsalted butter or margarine -- softened
1 1/2 c maple flavored pancake syrup
1/2 c packed brown sugar
1 tbsp pure vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
7 lg eggs -- room temperature
4 1/4 c all-purpose flour
Heat oven to 325 degrees. Lightly grease an 18-cup tube pan (angel food pan or bundt).
Streusel: In a medium bowl, stir brown sugar, flour, butter and cinnamon with
a fork, or rub mixture with fingertips until crumbly. Stir in pecans.
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 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.
