Greentomatocake Recipes

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GREEN TOMATO CAKE



Green Tomato Cake image

An easy spice cake recipe with a twist. This Green Tomato Cake uses unripe garden tomatoes to add moisture and flavor. Frost with a mouthwatering cream cheese frosting.

Provided by Julie Clark

Categories     Dessert

Number Of Ingredients 14

3 cups grated green tomatoes (drained)
2 cups granulated sugar
1 ½ cups canola oil
3 large eggs
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon cloves
½ teaspoon salt
¼ cup salted butter (room temperature)
8 ounces cream cheese (room temperature)
1 teaspoon vanilla extract
1 ½ cups powdered sugar

Steps:

  • Preheat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
  • Use a food processor or a grater to grate enough green tomatoes to make 3 cups. Don't skin them, just take out the core and grate. Allow the juice to drain off the tomatoes as you make the cake batter.
  • In a large bowl, mix together the sugar, oil, eggs and vanilla.
  • In a small bowl, whisk together the flour, cinnamon, baking soda, cloves and salt.
  • Add the dry ingredients to the wet and mix just until combined.
  • Fold in the drained tomatoes.
  • Pour the batter into the prepared pan.
  • Bake for 45-50 minutes or until the cake tests done.
  • Allow the cake to cool before frosting.
  • In a large bowl, cream together the butter and cream cheese until smooth and creamy.
  • Add the vanilla and powdered sugar.
  • Mix until well combined, scraping the sides of the bowl as needed.
  • Frost the cake after it has cooled. Store in an airtight container at room temperature.

Nutrition Facts : Calories 543 kcal, Carbohydrate 60 g, Protein 5 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 62 mg, Sodium 319 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving

GREEN TOMATO CAKE



Green Tomato Cake image

This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits. Sprinkle the finished cake with confectioners' sugar or frost with your favorite caramel or cream cheese frosting.

Provided by Glenda

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 24

Number Of Ingredients 12

4 cups chopped green tomatoes
1 tablespoon salt
½ cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
¼ teaspoon salt
½ cup raisins
½ cup chopped walnuts

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.

Nutrition Facts : Calories 175 calories, Carbohydrate 29 g, Cholesterol 25.7 mg, Fat 6.1 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 2.8 g, Sodium 404.9 mg, Sugar 19.8 g

GREEN TOMATO PIE



Green Tomato Pie image

When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It's been handed down from my grandmother, and now my granddaughters are asking for the recipe.-Violet Thompson, Port Ludlow, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 cups sugar
5 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pinch salt
3 cups thinly sliced green tomatoes (4 to 5 medium)
1 tablespoon cider vinegar
Dough for double-crust pie
1 tablespoon butter

Steps:

  • Preheat oven to 350°. In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., Bake until tomatoes are tender, about 1 hour. Cool on a wire rack to room temperature. Store in the refrigerator.

Nutrition Facts : Calories 433 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 71g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.

TOMATO CAKE WITH TOMATO GLAZE



Tomato Cake with Tomato Glaze image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying loaf pan
1 pound vine tomatoes (about 3)
1 cup light brown sugar
6 tablespoons butter, at room temperature
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
  • Puree the tomatoes in a blender and measure out 2 cups for the cake. Reserve any remaining juice for the glaze.
  • In the bowl of a stand mixer, cream the brown sugar and butter together until light and fluffy. Beat in the eggs one at a time, and then mix in the 2 cups tomato puree. Sift together the flour, baking soda, cinnamon and salt in a bowl. Add the dry ingredients to the tomato-butter mixture and mix to combine.
  • Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly, and then remove from the pan and transfer to a rack to cool completely.
  • To make the tomato glaze, mix together the confectioners' sugar and 2 tablespoons of the reserved tomato juice until the mixture reaches a glaze-like consistency. Drizzle over the top of the cake.

GREEN TOMATO CAKE



Green Tomato Cake image

Make and share this Green Tomato Cake recipe from Food.com.

Provided by Donna M.

Categories     Breads

Time 1h

Yield 15 serving(s)

Number Of Ingredients 13

2 1/2 cups flour
3 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 3/4 cups brown sugar
1 cup buttermilk
3/4 cup margarine, softened
2 eggs
1 teaspoon vanilla
1 cup pureed green tomato
1 cup chocolate chips
1 cup walnuts, chopped

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.

Nutrition Facts : Calories 342.8, Fat 14.1, SaturatedFat 3.7, Cholesterol 25.4, Sodium 198.6, Carbohydrate 51.6, Fiber 2.1, Sugar 32.6, Protein 5.6

GREEN TOMATO CAKE



Green Tomato Cake image

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

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/3 cups vegetable oil
2 cups sugar
4 large eggs
3 cups green tomatoes, chopped (I pureed in a food processor)

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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