24 January 2012

Celebrating my girl Sophia with maple & walnuts...

As I've said many times before, I am forever grateful for my time with T and one of the reasons why is for the amazing people he brought in to my life.  One of those people is my friend Soph.  She is beautiful, loving and creative.  She truly has been there for me anytime that I've needed anything during this whole ordeal.  And not just because she happens to live upstairs from me!! Well last week was her birthday and since we've both been going a million miles an hour lately, we found time to have a little get together last night which of course was an excuse for me to bake! I have of course adapted the following recipe using a new gluten-free flour blend....

For Maple Filling:
1/2 cup all-purpose flour
2 tablespoons unsalted butter, room temperature
1 teaspoon ground cinnamon
1 1/4 cups walnuts, coarsely chopped
1/2 cup pure maple syrup

For Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup greek yogurt 

Top with Cinnamon Glaze (see below)
Instructions:
Preheat oven to 350 degrees F/180 degrees C. Butter and flour a 9 or 10-cup bundt, tube or coffee cake pan. Tap out excess flour.

For Filling:
Using fork, mix flour, butter and cinnamon in small bowl until crumbly. Stir in walnuts and maple syrup. (This will be a liquid streusel).

For Cake:
Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Using electric stand mixer and paddle attachment, beat sugar and butter in large until fluffy. Beat in eggs, one at a time. Mix in vanilla. Beat in flour mixture in two additions, alternating with sour cream, just until blended.

Spoon half of batter into prepared pan. Spoon about two-thirds of maple filling over batter. Spread remaining batter over filling and smooth top. Dot with remaining filling. Bake until tester inserted near center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool 15 minutes. Run knife around pan sides to loosen cake. Invert cake onto rack, then invert cake, streusel side up, onto platter. Sprinkle with confectioners' sugar when cool or drizzle with Cinnamon Glaze.

Cinnamon Glaze
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon 

2 tablespoons maple syrup

Instructions:
In a small bowl, whisk together confectioners' sugar, milk and ground cinnamon. Drizzle over the cooled cake, letting it drip down the sides! 


Served with a nice mug of peppermint tea, Tiina, Sophia and I got to enjoy a few hours of uninterrupted girl time - catching up from before the holidays and toasting Soph's birthday.  Two lovely women whom I would never have had in my heart, had it not been for my time with T.  It's a good time to also note that on another blog The Hungry Runner Girl, she today mentions a study done by Laura Klein, PhD that states that women who have close ties with other women have lower blood pressure, heart rates and cholesterol levels.  As well, woman who maintain close and consistent relationships with girlfriends over a 9-year period cut their health risk by 60 percent! By contrast, women who do not maintain close female relationships have health risks similar to those caused by smoking or carrying extra weight. So, since I actually met these ladies over 9 years ago, they have not only enhanced my life but they have also made me healthier.  See there is always a silver lining. 

1 comment:

  1. Would have loved to be there with you and your lovely company! xoxo Kaisa

    ReplyDelete