Recipes and Cooking Vermont Streusel Cake 3.5 (2) Add your rating & review Maple syrup plus a walnut-strewn streusel combine in this luscious recipe. A wonderful dessert or a sweet snack for breakfast or brunch. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Bake Time: 50 mins Cool Time: 10 mins Total Time: 1 hrs 50 mins Servings: 16 Jump to Nutrition Facts Ingredients 3 tablespoon all-purpose flour 3 tablespoon packed brown sugar 1 ½ teaspoon ground cinnamon 3 tablespoon butter 1 cup chopped walnuts or pecans ¾ cup butter, softened 1 cup granulated sugar ½ cup maple sugar or packed brown sugar 3 eggs 2 ½ cup all-purpose flour ½ cup whole wheat flour 1 tablespoon baking powder 1 ½ cup dairy sour cream 2 teaspoon vanilla 1 cup sifted powdered sugar ¼ cup pure maple syrup Directions Grease and flour a 10-inch fluted tube pan; set aside. For streusel mixture: In a medium bowl, stir together the 3 tablespoons flour, the 3 tablespoons brown sugar, and the cinnamon. Using a pastry blender, cut in the 3 tablespoons butter until crumbly. Stir in 3/4 cup of the nuts; set aside. Preheat oven to 350 degrees F. In a large bowl, beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar and the 1/2 cup maple sugar or brown sugar until combined. Add eggs, one at a time, beating well after each addition. In a large bowl, stir together the 2-1/2 cups all-purpose flour, the whole wheat flour, and the baking powder. In a small bowl, stir together sour cream and vanilla. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined. Spoon half of the batter into prepared pan. Sprinkle with the streusel mixture. Spoon remaining batter over streusel mixture. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan. For icing, in a small bowl, stir together powdered sugar and maple syrup; drizzle over warm or cooled cake. Sprinkle with remaining 1/4 cup nuts. Serve warm or cooled. Makes 16 servings Bake-Ahead Tip: Prepare as directed. Completely cool cake; do not drizzle with icing. Place in a freezer bag or airtight container. Seal and freeze for up to 4 months. To serve, thaw at room temperature for several hours. Drizzle with icing. Rate it Print Nutrition Facts (per serving) 401 Calories 21g Fat 50g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 401 % Daily Value * Total Fat 21g 27% Saturated Fat 10g 50% Cholesterol 76mg 25% Sodium 148mg 6% Total Carbohydrate 50g 18% Protein 6g Calcium 70.7mg 5% Iron 1.6mg 9% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.