Submitted By: Cathy Parsons

Yield: Serves 8-10

Ingredients for Streusel:

  • ¾ C flour
  • ½ C Pure NY Maple Sugar
  • ¼ C granulated sugar
  • ¼ C packed brown sugar
  • 2 tbsp ground cinnamon
  • 6 tbsp butter, cold, cut into small pieces
  • 2 tbsp Pure NY Maple Syrup
  • 1 C pecans
  • ½ tsp salt

Ingredients for Cake:

  • 4 eggs
  • 1 cup NY State Maple Syrup
  • 1/2 cup sour cream
  • 1 package 8 oz. cream cheese, room temperature
  • 1 Tbsp. vanilla
  • 12 Tbsp. butter (1 1/2 sticks), slightly softened
  • 2 1/4 cups flour
  • 1 1/4 cups granulated sugar
  • 1 Tbsp. baking powder
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
  • 2 bars (3.5 oz. each) dark chocolate, roughly chopped

Directions:For the streusel in a food processor process the flour, NY State Maple Sugar, granulated sugar, brown sugar and cinnamon for about 15 seconds. Add butter, pecans and salt to mixture in the food processor and pulse until crumbly. Set aside. Preheat oven to 350°F. Liberally pan spray a 10″ wide b 4″ high cake pan or spring form pan. Place a circle cutout of parchment into the bottom of the sprayed pan. Spray the parchment with pan spray as well. Coat the entire pan with flour (including parchment). Shake out excess.Using a hand mixer, mix eggs, NY State Maple Syrup, sour cream, cream cheese and vanilla in a medium bowl until combined (mixture will be slightly lumpy). Combine flour, sugar, baking powder, soda and salt in a mixer and mix well. Add butter. Mix on low speed until mixture is crumbly, about 1 1/2 minutes. Slowly add egg/sour cream/cream cheese mixture. Beat batter on medium-high speed until light and fluffy, about 1 minute. Fold in the chocolate chunks. Spread the batter into the prepared pan. Sprinkle evenly with one the streusel mixture. Place on a sheet tray and bake cake until toothpick comes out clean, about 1 hour 15 minutes. Cool and invert cake. Remove parchment paper. Invert cake to have it sit right side up. Slice and serve.

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