STREUSEL TOPPING
In a medium bowl, stir together the flour, brown sugar and cinnamon. Using a pastry blender or two knives, cut in the butter until crumbly. Stir in the nuts (if using) and set aside.
CAKE
Preheat the oven to 350°F. Grease and flour a 10 to 12 cup bundt pan.
In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Beat in the sugars until mixed. Add the eggs, one at a time, beating well after each.
In a large bowl, stir together the flours and baking powder. In a small bowl, stir together the sour cream and vanilla.
Alternately add the flour mixture and sour cream mixture to the butter mixture, beating on low speed after each addition just until combined.
Spoon half of the batter into the prepared pan. Sprinkle with the streusel mixture. Spoon the remaining batter over the streusel mixture.
Bake for 50-55 minutes, or until a toothpick inserted near the center comes out clean. Cool in a pan on a wire rack for 10 minutes. Turn the pan upside down and remove the cake from the pan. Let cool completely on the wire rack.
In a small bowl, stir together the powdered sugar and maple syrup; drizzle over warm or cooled cake.
Notes
Maple sugar can be found in gourmet food shops or online at www.vermontcountrystore.com. You can also make the maple sugar by mixing ½ cup sugar with 1 tablespoon of pure maple syrup. Be sure to stir thoroughly to break up any clumps or run it through the food processor.
If you use brown sugar in place of maple sugar, add 1 teaspoon maple extract to the cake and use only 1 teaspoon vanilla extract.
To bake ahead, prepare cake as directed without icing. Cool completely. Place in a freezer bag. Seal; freeze up to 4 months. Thaw at room temperature and top with icing.
Nutrition
Serving: 1serving, Calories: 371kcal, Carbohydrates: 52g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 77mg, Sodium: 190mg, Potassium: 116mg, Fiber: 1g, Sugar: 32g, Vitamin A: 529IU, Vitamin C: 0.2mg, Calcium: 95mg, Iron: 2mg
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