The best delicious Maple-wlanut Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Maple-wlanut Pound Cake recipe today!
Hello my friends, this Maple-wlanut Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Maple-wlanut Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Maple-wlanut Pound Cake.
What Makes This Maple-wlanut Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Maple-wlanut Pound Cake.
Ready to make this Maple-wlanut Pound Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
WALNUT 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 ts Ground cinnamon
1 c Walnuts; 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 tb Vanilla
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
7 lg Eggs; room temperature
4 1/4 c All-purpose flour
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. Sprinkly 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.
Yields
24 Servings
Leave a Reply