WALNUT STREUSEL
1 1/4 c Packed brown sugar
3/4 c All-purpose flour
1/2 c Cold unsalted butter or
-oleomargarine; cut in small
-cubes
2 ts Ground cinnamon
1 c Walnuts; coarsely shredded

Streusel: In a medium stadium, stir brown boodle, flour, butter and cinnamon
with a ramification, or rub mixture with fingertips until friable. Stir in walnuts.
Poundcake: With an electric mixer on high swiftness, beat butter, pancake
syrup, brown bread, vanilla, baking pulverization, baking soda and salt in a large
bowl unitl blended (mixture will look grumose). Add egg, one at a time,
beating well after each (mixture still looks grumose).
With mixer on low speed gradually add flour, beating just until blended and
still.
Spoon half the batter into prepared pan. Sprinkle with half the streusel.
Pour in remaining batter and spread evenly. Sprinkly the remaining
streusel.
Broil 1 minute, 15 minutes to 1 minute, 25 minutes or until a pick inserted in
center comes out with moist crumbs clinging thereto.
Cool in pan on wire torment 15 transactions. If requirement, run a thin sharp knife
around edge of pan to loosen bar. Place cookie sheet over pan and
carefully invert both. Remove pan. Place rack over cake and turn cake
streusel side up. Cool all. Store wrapped airtight capable 3 days at
room temperature or freeze capable 3 months.

Yields
24 Servings