Best Green Tomato Cake With Brown Butter Icing Recipes

GREEN TOMATO CAKE WITH BROWN BUTTER ICING

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 12 cup bundt pan.
• Beat butter and sugar with a mixer until creamy.
• Add eggs, 1 at a time, beating well after each addition.
• Combine flour, cinnamon, baking powder, salt, and nutmeg.
• Gradually add dry ingrediens 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.
• Icing: In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.
• Spoon Browned Butter Icing over cake.

GREEN TOMATO CAKE

Steps:

• For the cake, adjust oven rack to middle position and preheat oven to 325°F Lightly coat cake pans with baking spray. Line bottoms of cake pans with parchment paper rounds and coat lightly with baking spray once again.
• Combine flour, baking soda, cinnamon, allspice, salt, and nutmeg in medium bowl or on large sheet of parchment paper.
• In large bowl, beat oil and sugar on medium speed until fully incorporated, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add tomatoes and beat just until incorporated, about 30 seconds.
• Decrease mixer speed to low and gradually add flour mixture to green tomato mixture. Mix just until combined, scraping down sides and bottom of bowl as necessary.
• Divide batter equally between baking pans and bake until a toothpick inserted in the center of cakes comes out clean, 45 to 60 minutes. Transfer cakes to cooling racks and cool in pans for 15 minutes. Invert cakes directly onto racks. Peel off and discard parchment lining and cool completely, about 90 minutes.

GREEN TOMATO CAKE

Steps:

• Combine dry ingredients in large bowl.
• Add buttermilk, margarine, eggs, vanilla and tomatoes.
• Beat at medium speed until well blended.
• Fold in chips and nuts.
• Pour batter into greased and floured 13x9 inch pan.
• Bake at 350 degrees for 35 to 40 minutes, or until pick comes out clean.

GREEN TOMATO CAKE

Steps:

• Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• Cream butter and sugar. Add eggs and beat until creamy.
• Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
• Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
• Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

PAULA DEEN'S GREEN TOMATO CAKE WITH BROWN BUTTER ICING RECIPE - (5/5)

Steps:

• CAKE: Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan. Beat 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. Spoon Browned Butter Icing over cake. BROWN BUTTER ICING: In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth. Yield: about 1 cup

DOLLY PARTON'S GREEN TOMATO CAKE

Steps:

• Preheat oven to 350 degrees F. Butter two 9-inch cake pans and lightly dust them with flour.
• Place the raisins in a bowl and add hot water to cover; set aside. (Note from Julesong: you can use warm rum or other liquor, if you like.).
• Sift the flour into a medium bowl, then add the salt, baking powder, cinnamon, and nutmeg; stir to combine.
• In another large bowl, whisk together the sugar, melted butter, eggs, and vanilla. Gradually add the flour mixture, stirring, until a smooth batter forms.
• Drain the raisins in a sieve.
• Stir the walnuts, drained raisins, cored/diced tomatoes, and coconut flakes into the batter.
• Pour an equal amount of batter into each prepared cake pan and spread evenly with a spatula.
• Bake in preheated 350 degree F oven for about 60 minutes of until a toothpick inserted into center comes out clean. When done, remove from oven and let cake cool in pans on wire racks.
• When cake is cool to the touch, slide a knife or icing spatula around the inside rim of each pan to loosen edges and carefully flip the cake layers onto the wire racks to continue cooling. (You can use an inverted plate on top of the pan, flip, and carefully transfer to racks, if you like.).
• If you want to frost the cake, make the cream cheese frosting while layers are cooling.
• To make the frosting, in a medium bowl beat together the cream cheese and butter with an electric or hand mixer until well blended.
• Add the vanilla and beat until incorporated.
• Gradually add the powdered sugar while continuing to beat until smooth.
• Beat in cinnamon until incorporated. Use to frost the cake.
• To frost cake: when cake is completely cooled place one layer on serving plate and, using a spatula, frost all over with half the frosting. Place second layer on top. Frost second layer with remaining frosting.

GREEN TOMATO CAKE

Steps:

• Preheat oven to 350°F Butter a 9x13-inch pan or two 9-inch cake pans.
• In a large bowl, beat oil, applesauce, sugar, and eggs.
• In a separate bowl, sift together flour, baking powder, and baking soda. Add tomatoes and cherries. Stir and then blend into oil and egg mixture in three additions. Add vanilla extract and stir. Add raisins.
• Bake 45 minutes for 9x13-pan or until cake tester comes out clean. Remove from oven; let stand on wire rack to cool.
• FUDGE ICING: In a small saucepan, bring milk, brown sugar, and butter to a boil. Boil 5 minutes. Remove from heat; add icing sugar all at once. Beat until shiny and ice the cake. Decorate it with fresh fruit and nuts, if desired.