Streuseled Maple-Cream Cheese Pound Cake
Crown Maple syrup and sugar give a delightful maple accent to a traditional cream cheese pound cake. The dense, moist cake is a favorite for any season. In summer, try topping slices with fresh fruits or grilled peaches and add a spoonful of whipped cream or crème fraiche with a swirl of Crown Maple syrup. For an extra crunchy treat, sprinkle Crown Maple Sugar Pearls over the fruit or whipped cream. In fall or winter, layer cubes of the pound cake with pieces of baked apples and cinnamon and serve warm.
TOTAL TIME :
Preheat the oven to 325°F. Generously butter two 8 1/2 x 4 1/2 or 9 x 5 loaf pans.
Prepare the streusal topping by combining the flour, Crown Maple Syrup, butter, and pecans; Mix together with a fork or your fingers. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat together the cream cheese and butter for 4-5 minutes, or until they are completely smooth. Scrape down the sides and bottom of the bowl. Add the salt, white and maple sugars and continue to beat until light and fluffy, 5 more minutes, stopping once or twice to scrape down the bowl.
In a medium bowl, whisk together the Crown Maple Syrup and eggs. With the mixer running on low speed, gradually add the egg mixture to the cream cheese mixture, making sure each addition is incorporated before adding more. Scrape down the bowl. Add the flour 1 cup at a time, mixing on low until it is all incorporated. Scrape down the bowl and beat for 1 more minute until the batter is completely smooth.
Divide the batter evenly between the pans and smooth the tops with a spatula. Sprinkle half the streusel on each cake. Bake for 35 minutes and then turn the oven down to 300°F and bake for another 45-50 minutes, tenting the tops of the loaves with foil if they get too dark. The cakes are done when a cake tester comes out clean and the crack in the top of the loaf is just barely moist. Remove the cakes immediately from the pans and cool them on a rack.