Walnut Streusel Coffee Cake Recipes

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MAPLE-WALNUT STREUSEL COFFEE CAKE



Maple-Walnut Streusel Coffee Cake image

From my mother's collection--she is a fabulous baker and cook. Everyone who samples her cake wants the recipe--here it is! A heavy, rich pound-type cake that is also good toasted and slathered with butter.

Provided by JamesDeansGirl

Categories     Breads

Time 1h40m

Yield 24 serving(s)

Number Of Ingredients 14

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

Steps:

  • Preheat oven to 325*F.
  • Lightly grease 10" tube pan.
  • STREUSEL: In a medium bowl, combine the brown sugar, flour, butter, and cinnamon with a fork until crumbly.
  • Stir in the walnuts.
  • 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).
  • Add the eggs, one at a time, blending well after each addition (the mixture will still look curdled).
  • With the mixer on low speed, gradually add the flour, beating just until blended and smooth.
  • Spoon 1/2 the batter into the prepared pan; sprinkle with 1/2 the streusel.
  • Cover with remaining batter and streusel.
  • Bake for 75-85 minutes, or until a toothpick inserted in the center comes out with moist crumbs clinging to it.
  • Cool in pan on a wire rack for 15 minutes; loosen edges of cake from sides of pan.
  • Carefully invert onto a wire rack; cool completely.
  • Store wrapped airtight at room temperature for up to 3 days.

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