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!|
- 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
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.