barefoot bloggers x 2...

Pull up a chair and pour a cup of coffee.
This coffee cake is the perfect way to start your day or a lovely treat with afternoon tea.
June was a great month for Barefoot Bloggers. Two recipes were chosen that I had not made before so I was excited to get back in the kitchen. 

First up Gwenn@Cooking in Pajamas chose Ina's Sour Cream Coffee Cake. Anytime you put cinnamon, sugar, walnuts and butter together you will find me hopping from one foot to the other clapping my hands together in joyful anticipation of a fabulous treat. I am like a little kid who just can't wait to get to the good part...when the steaming fragrant lovely cake comes forth from the oven triumphantly to make my day oh so tasty!

This coffee cake does not disappoint. It is scrumptious. Pared with coffee, it is truly divine. A classic coffee cake dense and moist filled with cinnamony, walnuty goodness. So lovely *sigh*.

Sour Cream Coffee Cake
recipe from Barefoot Contessa Parties

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:

1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:

1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.


Next up, Josie@Pink Parsley Catering chose Ina's Scalloped Tomatoes. I have to say that I was a little skeptical about this one. I thought it would be a mushy mess. 

Surprise, surprise it was delectable. It tasted just like Bruschetta. The tomatoes, basil and toasted bread made my mouth sing. A little crunch every now and then sent it over the top. So good! I must learn to trust Miss Ina. The woman is a genius. Give this a try. Absolutely lovely with grilled chicken. 

Let me know what you think. 

Look at the basil...sweet! I used garlic bread which added so much more flavor.
Scalloped Tomatoes
Recipe from Ina Garten

Good olive oil
2 cups (1/2-inch diced) bread from a French boule, crusts removed
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.