BAREFOOT BLOGGERS - Scalloped Tomatoes and Sour Cream Coffee Cake

Josie of Pink Parsley Catering chose Scalloped Tomatoes.  I found this recipe interesting and uncomplicated so I made it on a weeknight after work.  It was delicious!  We paired it with pork chops the first night, and the second night we used the leftovers to put on top of some pasta.  Although the bread in it was a bit soggy the second night, it was still delicious. 

Gwenn of Cooking in Pajamas chose Sour Cream Coffee Cake for this month's second selection.  It was very easy to make and very tasty.  I froze half of it and took the other half to my dance club that night and shared with my friends who all enjoyed it very much.  The only substitution I made to the recipe was I left off the drizzled confectioner's sugar on top because I am trying to cut back some on my sugar intake.    Another delicious pick!  See the recipes below and try these out for yourself.  You won't regret it.

Sour Cream Coffee Cake
•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
Directions
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.

Scalloped Tomatoes

•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
Directions
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.