Wednesday, April 11, 2012

Baby Got Bundt (Among Other Things)

Things that make me... *special* (but totally not unique, because I KNOW there have got to be others like me out there):

1. I don't like to touch cold tile floors with my bare feet after I get out of the shower.  I will do all kinds of acrobatics to NOT touch the floor if I have forgotten my slippers.

2. If there are any crumbs or bits of food on the counters at all, I will disinfect ALL the counters and clean them.

3. There is an elevator at work that I sing in just as soon as the doors close.  The minute they begin to open again, I stop.  I only do this when I'm alone, so don't expect a show if you find yourself in that elevator with me.

4. I hate baths.  It's like... marinating.  Just. Gross.

5. I wear my jeans at least 6-7 times before washing them (UNLESS I get something on them). 

6. The sound of peeing weirds me out.  I hate not having a fan in the bathroom.

7.  I am a rule-follower. It's to the point where it annoys others.   I was a total nerd in high school because of this.  I'm glad I went the straight and narrow, but sometimes I wish I had "let my hair down" a bit more.  Maybe I'd be less awkward as an adult...  Maybe.

8. I love a kitten.  I will never love a dog the way I love a feline.  Case in point:  the kitten on my morning lap:





This is a typical morning.  This is what I have to work around to get my interneting done.  This is something I wouldn't trade for the world.  Kitten, just so you know, just because you ignore me in the presence of others DOESN'T MEAN you don't love me when we're alone.  I know this.  I count on this.  You better believe I'm in on the secret.

9. If I could bake you desserts for hire/delivery, that would be stellar.  I'd bake you cream puffs, breads, pies, and bundt cakes.  Bundt cakes with brown sugar and walnuts.  And maple glaze.  And maybe I just did that.



You can't make a cake like this and NOT share it, whether that be digitally or with plates and forks.  And since you probably weren't around on Easter, I thought the descent thing to do would be to share it via the interwebs.

This cake... oh this cake.  It was layered UP with decadence.  Sour cream made it creamy.  Brown sugar and walnuts in THREE layers made it superb.  Maple glaze drizzled over the top put it over the edge and added a Fall-ish flavor.  And then it was gluten-free.





Wait.  What?!?

Yes.  You heard me, kids.  GLUTEN-FREE.  As in, safe for even the touchiest of tummies.  I was the Easter Hero.  You can kiss my hand.




Which brings me to weird thing number 10:

When I make food and am documenting it, you need to realize it's gonna be a while before we actually eat said food.  So maybe go find something to read online, get your taxes done, or start cleaning up the garage you keep "forgetting" about. 

Gluten-Free Cinnamon Walnut Sour Cream Coffee Cake
Just barely adapted from Tracy Shutterbean's Mom's Recipe.  Moms know what's up.


The cake:
1 1/2 cups butter (3 sticks), at room temperature
1 1/2 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
3 eggs
1 1/2 cups sour cream
3 cups King Arthur Flour's Gluten-Free mix
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coarsely chopped and toasted walnuts
1 1/2 teaspoons ground cinnamon
3/4 cup packed dark brown sugar
2 tablespoons each of pure vanilla extract and water

The glaze:
1 cup confectioner's sugar, sifted
1/4 cup plus 1 tablespoon pure maple syrup
3/4 teaspoon pure vanilla extract


*preheat oven to 325 degrees*

Prepare a bundt pan by greasing it with butter and dusting it with flour.  Set aside.

In a electric mixer set on medium speed, beat together the butter and sugar until fluffy (3-5 minutes).  Add the vanilla and sour cream, mixing until incorporated.  In another bowl, whisk together the flour, baking powder and soda, and salt.  Add all at once to the butter mixture and stir until combined.  In a small bowl, mix together the walnuts, cinnamon, and brown sugar. 

Put 1/3 of the cake batter in the bottom of the bundt pan.  Sprinkle 1/3 of the walnut mixture over top.  Continue layering in thirds until you end with the last third of walnut mixture on top.  In a small bowl, whisk together the vanilla and water, then pour over the cake before baking. 

Bake for 80  minutes.  Let sit on a wire rack in the pan for twenty minutes, then flip onto your serving plate and let cool a bit more. 

While the cake cools, make the glaze.  In a small bowl, whisk together the confectioner's sugar, maple syrup, and vanilla.  Drizzle over the top of the cake.  Slice and serve.

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