CRUMB MIXTURE
1 1/2 c All-purpose flour
1 c Walnuts
2/3 c Firmly packed light brown
-sugar
3/4 Stick; (6 tablespoons)
-unsalted butter, softened
1 1/2 ts Cinnamon
1/4 ts Salt
1/4 c Pure maple syrup
-BATTER-
2 c All-purpose flour
1 1/4 ts Double-acting baking powder
3/4 ts Baking soda
1 ts Salt
1 Stick; (1/2 cup) unsalted
-butter, softened
2/3 c Firmly packed light brown
-sugar
1/4 c Pure maple syrup
1 1/2 ts Maple extract
1/2 ts Vanilla
2 lg Eggs
3/4 c Sour cream
Confectioners’ sugar for
-sprinkling the coffeecake
Make the crumb mixture: In a food processor blend together the flour, the
walnuts, the brown sugar, the butter, the cinnamon, and the salt until the
nuts are ground and the mixture is crumbly, add the syrup, and pulse the
motor until the mixture is combined well.
Preheat the oven to 350?F. and butter and flour lightly a 9-inch pan.
Make the batter: Into a bowl sift together the flour, the baking powder,
the baking soda, and the salt. In another bowl with an electric mixer cream
the butter with the brown sugar until the mixture is light and fluffy, beat
in the maple syrup, the maple extract, and the vanilla, and beat in the
eggs, 1 at a time, beating well after each addition. Add the flour mixture
to the butter mixture alternately with the sour cream, beginning and ending
with the flour mixture and beating the batter after each addition until is
just combined.
Spoon half the batter into the pan, spreading it evenly, sprinkle half the
crumb mixture over it, and spread the remaining batter evenly over the
crumb mixture. Sprinkle the remaining crumb mixture over the top and bake
the cake in the middle of the oven for 50 to 60 minutes, or until a tester
comes out clean. Let the cake cool in the pan on a rack for 5 minutes,
remove the side of the pan, and transfer the cake, removing the bottom of
the pan, to the rack. Let the cake cool completely and sprinkle the top
with the confectioners’ sugar. The coffeecake may be made 1 day in advance
and kept wrapped in plastic wrap.
Yields
1 Servings