I’m still plucking pinkish-orange tomatoes out from under their plastic cocoon, but I also know the abundance of greenies hanging out there are just not going to make it. I found this unusual recipe for Green Tomato Cake on the Food Network website. It’s from Paula Deen, so it’s loaded with butter, y’all!
|You can see the diced green tomatoes in the batter|
I did a little recipe adjustments; substituting a 1/2 cup of canola oil for one stick of butter, and I did not make the brown butter icing, but opted for turbinado sugar sprinkled on top. The cake has a wonderful, moist pound cake texture and you’d never know green tomatoes are present from taste (although you can see pieces of green).
|Yum! We could hardly wait to give it a try – it was delish!|
I’m always happy when I bake a success, it doesn’t always work out this way (just ask my friends about the cheesecake and the chainsaw). However, this is one that I would make again and actually serve. A sweet way to use up those those last few emerald gems of summer.