When Saul Became Paul

The Lord moves in mysterious ways. His ways are not always understood. Yet He has His reasons. Every human being in one way or another is called to Him.

The story of Saint Paul is amazing. Here is a man hell bent on riding the world of Christians. A ruthless man who feels he is justified in his actions. And yet it is Saul who Christ calls to do more than repent. He is chosen to bring the Word to the Gentiles. Not only is Saul forgiven for his past, he is tasked with bringing others to salvation. How amazing is that? Saul is reborn to become Paul, one of the most important of the Chosen. He is equal to Peter. Peter is the rock on which Christ built His church. Saint Peter is regarded as the first in a long line of Popes to guide the Catholic Church. Peter believed Christ came for the salvation of the Jewish people, God’s chosen ones. He is not wrong. Saint Paul believed Christ came for the salvation of all. He too is not wrong. Together, through the works of the Holy Spirit, both men had a profound and unmistakable impact on the salvation of the world.

God does work in mysterious ways. Praise be!

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Weekends call for coffee cake, don’t you think? This is a recipe that has been in my portfolio for a while, always pushed aside for less complicated cakes. Recently on a three-day weekend I thought it would be a grand opportunity to take advantage of the time with my guys to have a cake worth the wait.

Another reason for this recipe share today is that Saul went through a conversion. The election of Abe Lincoln was a conversion for America. While we have yet to fully transform into the country we can and will be, it was a start. Abe often bragged about Mary’s Coffee Cake. He was even said to have served it in the eveings as a comforting conclusion to supper. Hope you enjoy!

Mary Todd-Lincoln Inspired Coffee Cake
Streusel
1/2 cup sliced Almonds
4 tablespoons Butter
1/2 cup firmly packed Brown Sugar
1/3 cup Old-fashioned Oats
1 teaspoon Instant Espresso Powder
3/4 teaspoon Cinnamon

In a dry skillet over medium heat toast almonds, shaking the pan to prevent burning. Chop almonds, set aside. While the almonds are toasting, chill the butter well in the freezer. Once well-chilled, cut butter into pieces and keep chilled.

Firmly pack brown sugar, place in a mixing bowl. Stir in almonds, oaks, espresso powder and cinnamon. Add chilled butter pieces to the brown sugar mixture, rub in with fingertips until well blended. Set streusel aside until ready to use.

Coffee Cake
6 large Egg Whites
12 tablespoons Butter
1 cup sliced Almonds
3 cups sifted Cake Flour
1 tablespoon Baking Powder
1/2 cup Almond Paste
1-2/3 cups Sugar
1/2 teaspoon Almond Extract
1 cup Milk

Heat oven to 350-degrees. Butter and flour a 12-cup Bundt Pan. Set aside.

Separate egg whites from yolks. Reserve yolks for another purpose. Allow whites to come to room temperature. Let butter soften to room temperature. White the eggs and butter warm, lightly toast almonds in a dry skillet over medium-low heat.

Sift cake flour into a small bowl. Add baking powder and set aside. In the bowl of a food processor, grind the toasted almonds to create a coarse almond flour. Add to the flour mixture.

Using electric mixer, beat butter and almond paste in a large bowl until blended. Gradually bean in 1-1/3 cups sugar. Continue to beat until fluffy. Beat in extract. Stir in dry ingredients alternating with milk.

With an electric mixer fitted with clean dry beaters, whip egg whites to medium peaks. Gradually add the remaining 1/3 cup sugar; beat until sugared whites are stiff but not dry. Fold the meringue into the batter in 2 additions. Spoon half of the batter into the prepared Bundt Pan.

Sprinkle streusel over the batter. Spoon remaining batter over the streusel. Bake coffee cake in the heated oven until a tester inserted near the center comes out clean, about 50 minutes or so.

Cool cake in the pan on a rack for 20 minutes. Turn cake out onto a serving platter. Let cool completely.

Cake can be prepared 1 day ahead of time. Cover and let stand a room temperature until ready to glaze.

Finishing Glaze
1/3 cup sliced Almonds
1 cup Powdered Sugar
4 tablespoons Heavy Cream
1 teaspoon Almond Extract

Once again, toast almonds lightly in a dry skillet over medium-low heat. Set aside to cool.

Sift powdered sugar into a small bowl. Add heavy cream and almond extract. Whisk until well blended. Add more cream or milk if too thick until glaze as a nice pouring consistancy.

Drizzle glaze over the cake, allowing excess to run down the sides. Sprinkle top with sliced almonds. Sereve and enjoy.

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I chose you from the world,
To go out and bear fruit that will last
Says the Lord