Serves 12

Filling:

½ cup flour

1 teaspoon cinnamon

2 tablespoons margarine, room temperature

1-1/4 cups chopped toasted walnuts

½ cup pure maple syrup

Cake:

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

¾ cup sugar

½ cup (1 stick) margarine, room temperature

2 eggs

1 teaspoon vanilla extract

1 cup tofutti sour cream

Preheat oven to 350 degrees. Grease a 10-cup Bundt pan.

To prepare filling: In a small bowl, stir together flour and cinnamon. With a fork, cut in margarine until coarse crumbs form. Stir in nuts and maple syrup. Set aside.

To prepare cake: In a medium bowl, stir together flour, baking powder and baking soda. In a large mixing bowl, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time. Add flour mixture and sour cream alternately to batter, beginning and ending with dry ingredients.

Pour half of batter into prepared pan. Spoon two-thirds of filling over batter. Cover with remaining batter. Dot with remaining filling. Bake for 40 minutes, or until tester inserted in center comes out with moist crumbs. Cool cake for 15 minutes before inverting onto wire rack to finish cooling.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!