Maple Pecan Pound Cake

1½ cups unsalted butter; softened
1½ cups maple flavored pancake syrup
½ cup brown sugar; firmly packed
1 tablespoon vanilla
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
7 eggs; room temperature
4¼ cups cake flour
Pecan Streusel

1. Preheat oven to 325ºF. Lightly grease an 18-cup tube pan.
2. With an electric mixer on high speed, beat butter, pancake syrup, brown sugar, vanilla, baking powder, baking soda and salt in a large bowl until blended (mixture will look curdled).
3. Add eggs, one at a time, beating well after each (mixture still looks curdled). With mixer on low speed, gradually add flour, beating just until blended and smooth. Spoon half of the batter into prepared pan. Sprinkle with half the streusel. Pour in remaining batter and spread evenly. Sprinkle with remaining streusel.
4. Bake in a preheated oven for 1 hour, 15 minutes to 1 hour 25 minutes or until toothpick inserted in center comes out clean without with moist crumbs clinging to it.
5. Cool in pan on a wire rack for 15 minutes. If necessary, run a thin sharp knife around edge of pan to loosen cake. Place cookie sheet over pan and carefully invert both. Remove pan. Place rack over cake and turn cake streusel side up.
6. Cool completely. Store wrapped airtight up to 3 days at room temperature or freeze up to 3 months.Pecan Streusel
1¼ cups brown sugar; firmly packed
¾ cups cake flour
½ cup cold; unsalted butter; cut into ½-inch pieces
2 teaspoons ground cinnamon
1 cup Pecan Valley Pecan Pieces

In a medium bowl, stir brown sugar, flour, butter and cinnamon with a fork, or rub mixture with fingertips until crumbly.
Stir in pecans. Set aside.

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