Ingredients: |
Ingredients: FOR MAPLE FILLING: 1/2 c all-purpose flour, 2 tbs (1/4 stick) unsalted butter, room temperature. 1 tsp. ground cinnamon, 1 1/4 c walnuts, coarsley chopped. 1/2 c PURE maple syrup.
FOR CAKE: 2 cups all-purpose flour, 1 tsp baking powder, i tsp baking soda, 1/2 tsp. salt, 3/4 c sugar, 1/2 c (1 stick) unsalted butter, room temperature. 2 large eggs, 1 tsp vanilla extract, 1 c regular or low-fat (not non fat) sour cream.
1. PREPARATION: Preheat oven to 350 degrees. Butter and flour 9 - 10 cup Bundt pan. Tap out excess flour.
2. FOR FILLING: Using fork, mix flour, butter and cinnamon in small bowl until crumbly. Stir in walnuts and maple syrup (This will be a liquid streusel).
3. FOR CAKE: Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Using electric stand mixer and paddle attachment, beat sugar and butter in large bowl until fluffy. Beat in eggs, one at a time. Mix in vanilla. Beat in flour mixture in two additions, altering with sour cream, just until blended.
4. Spoon half of batter into prepared pan. Spoon about two-thirds of maple filling over batter. Spread remaining batter over filling and smooth top. Dot with remaining filling. Bake until tester inserted near the center of the cake comes out clean; about 40 minnutes. Transfer pan to a rack and cool for 15 minutes. Run knife around pan sides to loosen cake. Invert cake onto a rack, then invert cake, streusel side up, onto a platter.
5. DO-AHEAD TIP: Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature. This coffeecake feeds 12 adults. Wonderful served warm with coffee or tea. Remember, the secret is PURE maple syrup.
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This recipe for Vermont Maple Walnut Coffeecake is from