I don’t think I’ve ever been this busy in my entire life… and I have a feeling that things won’t be slowing down any time soon. I can hardly wait for Fall to arrive (let alone a very special date in October), so to calm my nerves and relieve a little stress, I headed for the kitchen last Sunday afternoon. What resulted was this beautiful streuseled coffeecake. It’s filled with a ring of cinnamon, walnuts and sweet maple syrup, both in the middle and on top and it just screams Autumn.
You might notice that I haven’t posted today’s ‘French Friday’ recipe, Warm Scallop Salad with Corn, Nectarines and Basil. Hopefully, (after gathering images for my florist, packing for a weekend trip and preparing for my first bridal shower on Sunday!) I can prepare and photograph it this evening. C arrives home tonight from a week-long business trip and he loves seafood, so I think it will serve as a perfect ‘welcome home’ dinner!
Preheat oven to 350 degrees F. Butter and flour a 9 to 10 cup Bundt pan. Tap out excess flour and set aside.
To make the streusel: using a fork, mix flour, butter and cinnamon in a small bowl until crumbly. Stir in walnuts and maple syrup (this will be a liquid streusel).
To make the cake: whisk together the flour, baking powder, baking soda and salt in a medium bowl. Using a stand mixer and paddle attachment, beat sugar and butter together in a large bowl until fluffy. Beat in eggs, one at a time. Mix in vanilla extract. Beat in flour mixture in two additions, alternating with the sour cream, just until blended.
Spoon half of batter into your prepared pan. Spoon about two-thirds of maple streusel over batter. Spread remaining batter over filling and smooth the top. Dot with remaining streusel. Bake until a cake tester inserted near the center of the cake comes out clean, about 45 minutes. Transfer pan to a rack and cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake, then invert cake onto rack. Invert cake once more, streusel side up, onto a platter or stand to cool completely.
Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature.