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For the streusel:
1 1/2 cups all-purpose flour
3/4 cup ground pecans
2/3 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/3 cup cold butter
1/3 cup maple syrup
In a large bowl, whisk together flour, pecans, brown sugar and cinnamon. Cut in butter until mixture is crumbly. Drizzle with maple syrup and combine with a fork.
 
For the batter:
2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 cup butter, softened
2/3 cup packed brown sugar
1/4 cup maple syrup
1 tsp vanilla extract
2 large eggs
3/4 cup sour cream
In a large bowl, whisk together flour, baking powder and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar until light and fluffy. Beat in maple syrup and vanilla, then eggs, one at a time, until well combined.
Add 1/3 of the flour mixture and combine, followed by 1/3 of the sour cream. Alternate additions, finishing with the flour mixture. Do not overmix.
Spoon half the batter into a buttered tube pan (Angel Food pan). Sprinkle half the streusel over top, then spread with remaining batter and sprinkle with remaining streusel.
Bake at 350F for 50 minutes, until a tester comes out clean. Cool 5 minutes, then remove from the pan. Cool completely on a wire rack.
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