GREEN TOMATO CAKE
I was overrun with green tomatoes that weren't going to ripen & found this recipe on Serious Eats. It is really tasty, something different other than making chutney with them. I halved the recipe and it was the perfect size for a loaf cake.
Provided by Mandy
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 910.5, Fat 52.3, SaturatedFat 7.5, Cholesterol 124, Sodium 868.1, Carbohydrate 104.4, Fiber 2.7, Sugar 70.4, Protein 9.7
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