Rememberence of Those Goods Days With Friends Over Coffee
Many a good day was spent with friends over coffee and cake. Just like the Golden Girls we had our cheesecake moments too. There were stories of ALL kinds.It all started in Germany, I was born in a little house on the Freudenberg Hills. The war had been over for several years and people were settling in to a time of new growth, and prosperity. As an Army Brat we traveled a lot but, I was never as Happy as I was in that little old house. It was a short bus ride or an adventurous walk to the River Rhine, where we would stroll along the tree lined colonnade amongst the ducks, and swans the smell of spring flowers perfuming the mid day air. We would pause for a late lunch at outdoor cafes and watch as people leisurely sailed their boats down the river. On late afternoons we would enjoy the coffee houses, were we would enjoy coffee and the most sumptuous cakes and pastries. On hot summer days I would enjoy my favorite lemon ice cream. Even today if I think on it I can still taste the tart, sweet flavor.This little bog is to be dedicated to just that. Coffee, Conversation and Sumptuous cake recipes. So I hope you will all join me, and share your stories of days gone by, and recipes old or new, shared by some one today or passed down from generation to generation. Love to you All, Micki
Fresh From The Garden Tomato Bundt Cake
Ingredients:
14 oz. (2 cups) sugar
2 sticks (1 cup) unsalted butter, softened
16 oz. (3 cups) all purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon nutmeg
3 eggs
2 large diced heirloom tomatoes
6 oz. (1 cup) sultana raisins
Preparation Instructions:
Preheat oven to 350*F
Prepare Bundt pan by coating it lightly with butter (you can use Pam as well) and dust the pan lightly with flour.
In a large bowl beat butter and sugar with an electric mixer and beat until creamy. Add one egg at a time (use rubber spatula if needed to scrape sides) until well incorporated (2 minutes).
Add dry ingredients slowly to creamed mixture. Mix well. Using rubber spatula, add tomatoes and sultanas to cake batter and stir gently until well incorporated. Spoon batter into prepared Bundt pan. Bake for 70 minutes to 80 minutes, until wooden tester comes out clean.
Cool on wire rack for at least 10 minutes in Bundt pan and then remove from pan after 10 minutes onto a cake plate. Let cool completely.
Brown Butter Icing:
1 stick of butter
3 oz (3/4 cup) confectioner’s sugar
1 tsp vanilla
Melt butter on low heat, in a sauce pan. Cook butter until it starts to lightly brown . Whisk in sugar and vanilla until smooth. Ass more sugar if needed should be the consistency of thick honey . Pour over cake and let run over sides.
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