I love tomatoes. Fortunately, I have a father who loves to grow tomatoes – so I’m in luck!
With tomato season in full bloom, there’s no shortage of tomatoes in our house. We’re constantly trying out new recipes featuring this plump fruit.
My sister has a great recipe she found from Food Network for Paula Deen’s Green Tomato Cake with Brown Butter Icing. We skipped the frosting and used a little less sugar in ours to cut a few calories. If you’d like to make the frosting, the recipe can be found on the link above.
Sweeten up your tomato eating with this scrumptious cake!
WHAT YOU NEED:
– 1 cup (2 sticks) of Butter, softened
– 2 1/2 cups of Sugar
– 3 Eggs
– 3 cups All-Purpose Flour (We substituted wheat flour for part of it.)
– 1 1/4 tsp. Ground Cinnamon
– 1 tsp. Baking Powder
– 1/2 tsp Ground Nutmeg
– 2 1/2 cups Diced Tomatoes (Paula Deen used green ones.)
– 1 cup of Walnuts, chopped
**Heads up: The cook time is a little lengthy, 70-75 minutes.
Gather ingredients and preheat oven to 350 degrees. Grease and flour Bundt pan.
Place butter and sugar in a mixing bowl and beat together with an electric mixer until creamy.
Then, one by one, add the eggs making sure combine well each time.
In a separate bowl, combine nutmeg, baking powder and cinnamon. (We highly recommend Penzeys Cinnamon…yum!)
Slowly add the spice mixture in with the butter, mixing well.
After you achieve a soft batter, fold in the diced tomatoes and walnuts.
Place batter in the Bundt pan, spreading evenly.
Bake for 70-75 minutes.
When the cake is done, place the pan on a wire for 10 minutes. Then remove the cake from the pan and allow it to cool completely. Add frosting, if desired.
Our family got creative with the presentation of the Tomato Cake. My mother and father topped theirs with a squeeze of whipped cream while my sister spread a little Ricotta cheese on hers. It’s all a matter of preference.
Any way you top it, Green Tomato Cake is a delightful treat – great for any springtime gathering!
Enjoy those sweet tomatoes!