Maple Morning Cake

By Cdreamgirl

Ingredients

• STREUSEL TOPPING:
• 3 tablespoons all-purpose flour
• 3 tablespoons packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 3 tablespoons salted butter
• 3/4 cup chopped walnuts or pecans (optional)
• CAKE:
• 3/4 cup (1 1/2 sticks) salted butter, softened
• 1 cup granulated white sugar
• 1/2 cup maple sugar (or packed brown sugar- see *Tips below)
• 3 large eggs
• 2 1/2 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1 tablespoon baking powder
• 1 1/2 cups sour cream
• 2 teaspoons vanilla extract
• ICING:
• 1 cup sifted powdered sugar (sift, then measure)
• 1/4 cup maple syrup

Details

Servings 16
Preparation time 25mins
Cooking time 75mins
Adapted from recipegirl.com

Preparation

Step 1

1. Grease and flour a 10 to 12 cup bundt pan; set aside.

2. To prepare streusel mixture: In a medium bowl, stir together the flour, brown sugar and cinnamon. Using a pastry blender or two knives, cut in the butter until crumbly. Stir in the nuts (if using)- set aside.

3. Preheat the oven to 350°F.

4. To prepare cake: In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Beat in the sugars until mixed. Add the eggs, one at a time, beating well after each.

5. In a large bowl, stir together the flours and baking powder. In a small bowl, stir together the sour cream and vanilla. Alternately add the flour mixture and sour cream mixture to the butter mixture, beating on low speed after each addition just until combined. Spoon half of the batter into the prepared pan. Sprinkle with the streusel mixture. Spoon the remaining batter over the streusel mixture.

6. Bake 50-55 minutes, or until a toothpick inserted near the center comes out clean. Cool in a pan on a wire rack for 10 minutes. Turn the pan upside down and remove the cake from the pan- let cool completely on the wire rack.

7. To prepare icing: In a small bowl, stir together the powdered sugar and maple syrup; drizzle over warm or cooled cake.