INGREDIENTS

INSTRUCTIONS

1998    
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.  Gourmet
November 1993  Posted to recipelu-digest by Sandy <sandysno@pctech.net>
on Mar 05,

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