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 tsp 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 tbsp 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. 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.