Ingredients
• FOR MAPLE TOPPING: 1/2 cup all-purpose flour
• 2 tablespoons (1/4 stick) unsalted butter, room temperature
• 1 1/4 cups walnuts, coarsely chopped
• 1/2 cup pure maple syrup
• FOR CAKE: 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup regular or low-fat (not nonfat) sour cream
• 2tablespoons pure maple syrup
Preparation
•Preheat oven to 350ºF. Butter and flour 9- to 10-cup Bundt pan. Tap out excess flour.
•FOR TOPPING: Using fork, mix flour, butter and cinnamon in small bowl until crumbly. Stir in walnuts and maple syrup. (This will be a liquid streusel.)
•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, alternating with sour cream, just until
blended.
•Spoon topping into bottom of prepared Bundt pan, pour batter into topping, and smooth top. Bake until tester inserted near center of cake comes out clean,
about 40 minutes. Transfer pan to rack and cool 15 minutes. Run knife around pan sides to loosen cake. Invert cake onto rack, then invert cake, streusel side
up, onto platter. Sprinkle with Sanding sugar - Also known as coarse sugar. A large crystal sugar that is used mainly in the baking and confectionery
industries as a sprinkle on top of baked goods. The large crystals reflect light and give the product a sparkling appearance.
•DO-AHEAD TIP: Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature.
Additional Info
Tip: When baking a cake, it is necessary to butter and flour the pan before filling to keep the cake from sticking. Melted butter is easy to spread and gets into
all those nooks and crannies in a Bundt pan. Melt the butter in a butter warmer or microwave and brush it onto the sides of the pan with a pastry brush.
Then dust the pan with flour,
tapping out the excess.
Reservations
