Green Tomato Cake with Brown Butter Icing

Total Time:
1 hr 35 min
Prep:
10 min
Inactive:
10 min
Cook:
1 hr 15 min

Yield:
1 cake
Level:
Easy

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

Browned Butter Icing, recipe follows

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.

Browned Butter Icing:

1/2 cup (1 stick) butter

1 cup confectioners' sugar

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


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    This cake is just scrumptious; I did make a couple changes. I added 2 tablespoons spice rum to the diced tomatoes & golden raisins while getting the other ingredients ready. Then instead of using confectioners sugar I used 2 tablespoons spiced rum with the butter. The last change was baking it in a 13 x 9 pan and reducing the cooking time to 60 minutes.
    Very yummy! Since I have a hard time with pie crusts this was an answered prayer. It is now my new traditional end of season dessert;)
    I honestly can't think of a cake recipe I enjoy more than the Green Tomato Cake. I love recipes which are a bit "off center" and unexpected. This fits that bill. When I first saw it I knew I had to try it and it remains a go-to staple. Want to impress your coworkers? Bring this in and ask them to guess what fruit is in the cake. Honestly I prefer this cake to even a good carrot cake. And it's easier too because you don't have to shred all the carrots.
     
    To make the chopping easier I use a Vidalia onion chopper which is available on Amazon. I also am not a fan of the burnt butter glaze so I use a standard powder sugar glaze instead.
     
    If your looking to walk on the wild side, then you can't go wrong with this.
    We needed to use up some green tomatoes from the garden and found this recipe. I forgot to buy raisins to put in it but it turned out just fine. After making it, I sampled a piece and then sent it to the teachers' lounge at school and to my husband's work party. Both places enjoyed it.
    Delicious cake that we couldn't stop eating!  
    I used only 1/2 cup butter & substituted 1/2 cup olive oil, and used 1 cup white sugar & 1/2 cup brown sugar.  
    The cake is dense and moist with a tart yet mildly sweet flavor.  
    I cut the tomatoes into 1/2" diced pieces, which worked well, but I think next time I'll cut them smaller so they disperse more throughout the cake.
    Despite the fact that at first this cake sounds a little un-appetizing, don't let it fool you! I just made it for the first time because I had a bag of leftover green tomatoes from our garden and we are getting tired of having them fried. I googled "green tomato recipes" and happened upon this one. It was amazing. Who would have ever thought that green tomatoes would be an excellent additive to a dessert. A must try for sure. The only change I made was substituting the raisins with 1/2 cup of dried cranberries and 1/2 of sweetened flake coconut. I will definitely be using this recipe for our extra green tomatoes for years to come!
    This is the best cake ever! I am from Alabama and we love our green tomatoes. It is nice to have another way of using them.
    A little too much powdered sugar. Only about 3/4 of a cup would be better.
    suprisingly good. the frosting is unnecessary unless you love super sweet things. the cake is really moist. i reduced the sugar to 2 cups, and did half white / half brown. the best part of this cake is watching people be scared of cake with tomatoes to being wowed by how yummy it is.
    You will not believe the flavor. It is awesome and everyone loves it. I freeze several bags of the tomatoes so we an enjoy this all year. It is easy to mix up and use coconut instead of rasions, and different kinds of nuts. It is always good no matter what you mix up:
    I made this cake with a few changes, hence 3 stars, but it was delicious! 
     
    Toasted the walnuts in the oven as it was heating, used 1 part oatmeal to 2 parts flour, only 1/2c butter and a pureed granny smith apple, no frosting, craisins instead of raisins, reduced the sugar to 2 cups and feel I could have gone lower still. Split the total sugar quantity with half brown instead of white sugar, reduced the salt to 1/2 tsp, used freshly grated cinnamon and nutmeg, added a tspof orange peel, though I felt I could have added up to 2, used a few more tomatoes than called for and used the smaller, firmer varieties with no trace of ripening at all. I cut them rather large, the end product in the cake was still recognizable as fruit bits. I greased my pan well with margarine and then dusted it with bread crumbs. I baked at the listed temperature for the full amount of time, but after 50 minutes covered the pan with foil to prevent too much browning on top.
    the cake was great! Very sweet and the tomatoes were yummy! But the icing was disappointing ... I followed the directions and it turned into a clump of very sweet, heavy frosting. Maybe cut the sugar by half??
     
    I have made this cake several times always with great results. It is dense and rich and I like to make it in the fall when my tomato vines are dying and hanging full of green tomatoes. It is almost impossible to tell there are green tomatoes in it and it is a fun guessing game for people who have never tried it before. They are always in disbelief about the green tomatoes. If you have trouble with the caramel glaze just buy some caramel ice-cream topping instead. It works great! A dollop of vanilla ice-cream is always good on top.
    Gave this a go yesterday. I felt it tasted a bit like a pizza. Maybe that was just me, and the taste of the tomatoes once cooked. I think it could use some additional flavor, maybe from a teaspoon or two of vanilla, or switching out half of the sugar with brown sugar. This is a great use of the end of season green tomatoes. I did not go the full 70 minutes - more like 60. Was perfectly done. I would make it again, with some tweaks.
    I made 2 cakes. I baked the first one for the correct time, then added 1/2 hour. It still was not done in the middle. I made another cake and baked it almost 2 hours. It is very, very dark, almost burnt I think this cake needs to be put in 2 bunt pans and not just one.
    I made this tonight-- absolutely delicious! I added a little rum to the icing and it was tasty! Thanks, Paula!
    I made the cake it was very simple and tasty. my friends and family could not believe green tomatoes were in it.they loved it and requested more.I made the brown butter icing but i made it cool a bit then i added half cup dark rum,this made it sooo good.thanks PAULA you'r the best.
    I made this cake after pulling my garden out and having a surplus of green tomatoes. I omitted the walnuts and substituted craisins for the raisins. I also didn't make the icing, instead I sprinkled the cake with powdered sugar. The cake was sweet enough to not need the icing. The cake was the consistency of a pound cake and very tasty. I took the cake to work and it was gone before lunch! Everyone complimented the recipe and commented on their surprise that the cake contained tomatoes! I will definitely make this cake again the next time I have a surplus of green tomatoes! Thanks, Paula!
    If your sugar in the icing clumps up and you can't smooth out the small lumps readily with a whisk, put the pan back onto the burner on low heat and continue whisking until it smooths out. Also, I replaced one cup of the sugar in the cake batter with a cup of Splenda to reduce the carb load a tad. I grated the tomatoes on the big holes of a box grater since my green tomatoes were small, (golf ball sized), and still very firm. Had they been larger, a dice would have probably been the better technique to use.
    We have made this cake for several years. We shared the recipe with a friend who gardens. His wife misplaced the recipe and he called from out-of-town to get it repeated so she could make it for the 4th of July. We don't make it too often due to the butter content but its is yummy with the walnuts and the raisins. Remember to use Baker's Secret on the bundt pan because it will stick otherwise.
    I made this cake without the green tomatoes (not because I didn't want to try them--but I didn't have any and I didn't want to wait!)....I also put in a loaf pan and passed it off as a pound cake! It was delisious!!! A definite keeper.
    I've done this recipe before and it is incredible! At Christmas I make a fuitcake that even fruitcake haters love and this reminds me of it. As far as the green apples, don't know what state anonymous is from but we grow our own tomatoes here in Oklahoma and green tomatoes are perfectly rounded and I can see how someone might think they look like apples. This recipe is great for autumn when you've got alot of green tomatoes and know it's going to frost before they ripen.
    I was so surprised at how great this cake tasted and how easy it was to make. I did substitute 1/2 cup canola oil for one of the sticks of butter, and it came out perfect ("all butter' cakes and quick breads have a tendency to slightly burn and get too dark in the oven, I have found, especially if they bake for a long time). What is even better is that I couldn't find my bundt pan, so I made "cake muffins" instead, in a regular sized muffin pan! This worked out great, as it was easy to give some of them away as little presents (who wants to give away half a cake!?), and they were a big hit. I filled each paper cupcake liner almost to the top (leaving about 1/4 inch), and they were the perfect size, with nice rounded tops. Baked them at 350 degrees for 35-37 minutes, and I got 23 little cakes. Instead of the browned butter icing, I sprinkled each cake-muffin top with turbinado (raw) sugar before I put them in the oven. It gave them a nice, sweet, crunchy top. Now I can't wait to try out some of my other favorite bundt cake recipes in a muffin pan! Thank you, Paula, for another winning recipe!
    Every summer my church has a tomato themed potluck and this was my contribution this year. I made the cake as directed but left off the glaze. I know it's a treat but I just couldn't bring myself to add more butter to it. I dusted the top with a little powered sugar - just enought to make the edges look pretty. It was a huge hit! This is definitely a keeper!
    I have so many tomatoes this summer and needed new recipe to use them. I did not have walnuts, but came out so good. My boyfriend said that was one of the best cake he has ever had! His late mother use to own bakery, so he knows his baked stuff....I might keep baking this every week until I have no more tomatoes....It is that good........I love this cake!!
    This cake is amazing! I'm usually a cake mix girl, but I had tons of tomatoes and I was feeling adventurous. This cake was easy to make, I had all the ingredients on hand (except cinnamon - I used some cardamom and allspice instead.) I also subbed 1/2 cup of canola oil for one stick of butter in the batter. The icing gave the cake the perfect "salty - sweet" flavor and it came out perfectly with no lumps. I think the key is adding a little sugar at a time and whisking constantly. I love, Love, LOVE this recipe!
    The rain has been awful in the Northeast and I needed to pick all of my green tomatoes due to rotting plants. This cake is too big for our family of 3 so I cut the recipe in half and baked it in a smaller bundt pan. That took about 45 minutes. It was a good cake but I think I would substitute the raisins for those mini chocolate chips. Mmmmm......
    I make this cake for a dinner party. It was a big hit. I will make it over and over.
    Made this cake yesterday. My family was not sure about it. But my family loves to eat so they tried it, Everyone loved it. No one could believe green tomatoes was in it
    I am so glad that everyone has enjoyed this cake. I have been making it for the past 10 -12 years if not longer...Everyone is amazed at how good it is and simple to make. Instead of icing I let the cake cool down and sprinkle powder sugar over it...that doesn't overtake the cake. Paula, I am so glad that you put this on the show...I am sure that you liked it as much as I have.
     

     
    I enjoy your show very much and make sure that I get to watch it everyday.
     
    From my kitchen to yours, keep cooking. Beverly Bridges
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