I just returned from four days in Puerto Rico for business travel (more on that in future posts!), which was convenient for missing a deep freeze described as ferociously cold but inconvenient for missing my travel buddy’s bridal shower in NJ and a wonderful friend’s baby shower in VA. Luckily, I’ll be able to attend AW’s wedding in March and was able to visit EE in her hometown of Roanoke this fall.
My favorite friendships are those where you pick up right where you left off and where you can do next to nothing and have the most fun. Despite talking on the phone weekly, I hadn’t seen EE since her wedding more than three years before, so I couldn’t wait to fly to southwest Virginia to pay her a visit. Although her pregnancy meant that reliving any of our college shenanigans was out of the question, it didn’t take any of the fun out of a girls’ weekend.
In between catching up and preparing for baby, we took advantage of the beautiful weather to walk around downtown Roanoke, visit City Market, and
Today is EE’s baby shower and, since I can’t be there in person, I decided to bake something and have a mini-celebration of my own! Inspired by the baby girl I’m so anxious to meet, I decided to bake Angel Food Cake with Brown Sugar Cinnamon Glaze. While a fruit glaze is more traditional on an angel food cake, I couldn’t resist the urge to incorporate a little sugar and spice. After all, that’s what little girls are made of, right?
Food.com had a 5 star recipe for Angel Food Cake that I topped with my own brown sugar cinnamon glaze.
- 1 cup cake flour
- 1 1/4 cups + 2 tablespoons sugar, divided
- 12 large egg whites, room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup brown sugar
- 1/4 cup powdered sugar
- 2 tablespoons butter
- 4 tablespoons heavy cream
- 1/2 teaspoon vanilla
- 1 teaspoon cinnamon
For the Cake:
- Preheat oven to 375 degrees.
- In a medium bowl, sift cake flour and 3/4 cup + 2 tablespoons sugar; set aside. In a small bowl, combine extracts; set aside.
- In the bowl of a stand mixer, beat egg whites, cream of tartar, and salt on high until peaks form.
- Slowly add the remaining 3/4 cup of sugar and beat on high until stiff peaks form.
- Add flour mixture and extracts; beat on low until incorporated.
- Spoon into an ungreased angel food cake pan.
- Bake 30-35 minutes or until toothpick inserted comes out clean and top springs back when touched lightly with finger.
- Invert pan onto wire rack and cool for one hour.
- Before removing from the pan, run a knife around the rim, tube, and base.
For the Glaze:
- Place the six ingredients in a small sauce pan over low heat. Whisk until all ingredients are melted together. Drizzle over the cake.
DISTANCE TRAVELED FROM PHILADELPHIA TO ROANOKE: 294 miles