Table of Contents
In a small bowl, mix walnuts, brown sugar, butter and cinnamon. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Gradually add egg yolks. Beat in vanilla.
Put half the batter into the pan, then sprinkle the streusel over the batter. Spread the rest of the batter into the pan and crumble the topping in large chunks over the batter. I baked the cake in a 9″ springform pan to make it easy to unmold without disturbing the crumb topping.
coffee cake Preheat oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray. In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar and walnuts. In a small bowl, stir together the maple syrup, vegetable oil, milk, eggs and maple extract, if desired.
In a small bowl, mix walnuts, brown sugar, butter and cinnamon. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
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