Maple-Walnut Streusel Coffee Cake

From my mother's collection--she is a fabulous baker and cook. Everyone who samples her cake wants the recipe--here it is! A heavy, rich pound-type cake that is also good toasted and slathered with butter.

• Ready In: 1 hr 40 mins
• Serves: 24

Ingredients

• WALNUT STREUSEL

• 1 1⁄4 cups  packed light brown sugar or 1 1⁄4 cups dark brown sugar
• 3⁄4 cup flour
• 1⁄2 cup  cold butter, cut in small pieces
• 2  teaspoons cinnamon
• 1  cup walnuts, coarsely chopped (you can toast them too, if desired)

• MAPLE POUNDCAKE

• 1 1⁄2 cups butter, softened
• 1 1⁄2 cups maple syrup
• 1⁄2 cup  packed light brown sugar or 1⁄2 cup dark brown sugar
• 1  tablespoon vanilla extract
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 7  large eggs, at room temperature
• 4 1⁄2 cups flour

Directions

1. Preheat oven to 325*F.
2. Lightly grease 10" tube pan.
3. STREUSEL: In a medium bowl, combine the brown sugar, flour, butter, and cinnamon with a fork until crumbly.
4. Stir in the walnuts.
5. POUNDCAKE: Using an electric mixer on high speed, cream together the butter, pancake syrup, brown sugar, vanilla, baking powder, baking soda, and salt in a large bowl until well blended (the mixture will look curdled).
6. Add the eggs, one at a time, blending well after each addition (the mixture will still look curdled).
7. With the mixer on low speed, gradually add the flour, beating just until blended and smooth.
8. Spoon 1/2 the batter into the prepared pan; sprinkle with 1/2 the streusel.
9. Cover with remaining batter and streusel.
10. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out with moist crumbs clinging to it.
11. Cool in pan on a wire rack for 15 minutes; loosen edges of cake from sides of pan.
12. Carefully invert onto a wire rack; cool completely.
13. Store wrapped airtight at room temperature for up to 3 days.