Recipe: Maple-Walnut Poundcake
Description: None
Ingredients: [{"text": "1 1/4 c. packed brown sugar"}, {"text": "3/4 c. all-purpose flour"}, {"text": "1 stick cold unsalted butter or margarine"}, {"text": "2 tsp. ground cinnamon"}, {"text": "1 c. walnuts"}, {"text": "3 stick unsalted butter or margarine"}, {"text": "1 1/2 c. maple-flavored pancake syrup"}, {"text": "1/2 c. packed brown sugar"}, {"text": "1 tbsp. vanilla extract"}, {"text": "2 tsp. baking powder"}, {"text": "1/2 tsp. baking soda"}, {"text": "1/2 tsp. salt"}, {"text": "7 large eggs"}, {"text": "4 1/4 c. all-purpose flour"}]
Instructions: Heat oven to 325°F. Lightly grease an 18-cup (10 x 4-inch) tube  pan (angel-food pan).
In a medium bowl, stir brown sugar,  flour, butter and cinnamon with a fork, or rub mixture with fingertips  until crumbly. Stir in walnuts.
With an electric mixer on  high speed, beat butter, pancake syrup, brown sugar, vanilla, baking  powder, baking soda and salt in a large bowl until 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 with remaining streusel.
Bake 1 hour, 15 minutes to 1 hour, 25 minutes or until a pick inserted in center of cake comes out with moist crumbs clinging to it.
Cool in pan on a 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.
