The Coeur d'Alene Coop

Raising Chickens and Urban Gardening

You are here: Home / Gardening / Got Green Tomatoes? This Recipe Takes the Cake

By 2 Comments

Got Green Tomatoes? This Recipe Takes the Cake

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 Paula Deen’s website, 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!
Ingredients

  • 1 cup golden raisins
  • 2 1/2 cups diced green tomatoes
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 3 cups all purpose flour
  • 3 large eggs
  • 2 1/2 cups sugar
  • 2 sticks softened butter
  • 1 cup chopped walnuts
  • 1 cup confectioner’s sugar
Directions

Preheat oven to 350 °F. Grease and flour a 12-cup bundt pan.

Beat 2 sticks softened butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.

In a medium bowl, combine flour, cinnamon, baking powder, salt and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely.

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. A sweet way to use up those those last few emerald gems of summer.

Get Garden Tips & More

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

the coop on facebook!

The Coeur d'Alene Coop

15 hours ago

The Coeur d'Alene Coop
I am a strong advocate for NOT tilling the garden. Why would you want to destroy all those good and necessary microbes and worms? While it may seem like you are fluffing the soil, you are in fact, eliminating the necessary air and water pockets and further compacting the soil. If you don't think these are reason enough, rototilling brings MILLIONS of dormant weed seeds to the surface -- and who needs that??SOIL AS HABITAT — RETIRE YOUR ROTOTILLERHumans have been plowing and tilling the soil long before recorded history. Convincing farmers and gardeners to ditch the plow and retire the rototiller is not easy. It now appears, however, that science is telling us to do just that. Most years in mid-January I attend a two-day agricultural workshop sponsored by WSU or another regional university. Because of COVID, this year I opted for virtual training from the Soil Science of America. I usually come away from these intensive sessions like a junior high kid returning from church camp — wanting to share all the things I learned. These conferences are beginning to sound repetitive, however, and that’s a good thing. As science advances it has become clear that soil health largely depends upon providing enough carbon for the trillions of microorganisms that do the heavy lifting in providing an environment that can sustain the soil’s ability to grow healthy plant material. And that means we need to change our ways of doing things:• Most importantly ditch the rototiller. It destroys soil structure which affects the soil’s ability to provide sufficient pore space for the exchange of gases, increases the chance of erosion, and accelerates the rate of decomposition of organic matter. All of these issues deplete a soil’s ability to sustain a healthy population of microorganisms.• Rotate crops in your vegetable garden and try to plant legumes in each area every three years for added soil nitrogen. This will also attract nitrogen-fixing bacteria now appears, however, that science is telling us to do just that. s the rate of decomposition of organic matter. All of these issues deplete a soil’s ability to sustain a healthy population of microorganisms.• Provide plenty of organic matter by raising cover crops, mulching (ideally with homemade compost), and by not removing last season’s roots if possible. Obviously, keeping last season’s roots is not always practical but don’t be afraid to “drill” your new seeds into plant debris left in the soil. Adding this organic matter provides food for the microorganisms.• Avoid compaction of any kind especially when the soil is wet.• Do not over-fertilize. Healthy soils need few nutrient inputs beyond the organic matter provided as a result of cover crops, mulching, and keeping roots. Mineral fertilizers provide no food for microorganisms and excess applications can become toxic to many species.MBS ... See MoreSee Less

Photo

View on Facebook
· Share

Share on Facebook Share on Twitter Share on Linked In Share by Email

the coop on instagram!

thecoeurdalenecoop

thecoeurdalenecoop

Join the Flock!

Sign up to get gardening & chicken keeping tips delivered to your inbox.