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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4.4 68
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. item not reviewed by moderator and published
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;) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
A little too much powdered sugar. Only about 3/4 of a cup would be better. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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: item not reviewed by moderator and published
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. item not reviewed by moderator and published
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?? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I made this tonight-- absolutely delicious! I added a little rum to the icing and it was tasty! Thanks, Paula! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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...... item not reviewed by moderator and published
I make this cake for a dinner party. It was a big hit. I will make it over and over. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
I made the cake last night and let it cool overnight (mostly because I baked it late). I made the icing this morning and iced it. It took longer than I thought for the butter to brown but that wasn't a big deal. I did not have raisins so omitted them from the cake. I brought it in to work this morning and people absolutely love it. And I know they are not just saying that because some have gotten seconds. I thought it was very delicious myself. This cake will also be very good without the icing. As a matter of fact I think the next time I make it I will leave that off because of lot of people at work already take cholesterol lowering medication. I will definitely make it again!!! item not reviewed by moderator and published
I made this cake and everyone loved it. Sent it with my daughter to work and even the chef enjoyed it. I was having trouble getting the green tomatoes. Chef told me, you can not use tomatillos, it would have a completly different flavor. Interesting Cake!!!!!! item not reviewed by moderator and published
Found this cake too sweet, too much sugar made for a tough outer crust, inside texture wasn't bad. Needs more spices/flavoring in both cake and icing. item not reviewed by moderator and published
The cake is wonderful. You would never believe it is made with Green Tomatoes, The Icing just doesn't work the way it says it does. Two of us tried it at different times, different places. No different results. The powdered sugar didn't smooth out. Just created pasty lumps that remained separated from the butter. item not reviewed by moderator and published
it would be alot less work to just dip a stick of butter in sugar and eat it. no flavor, other than butter and sugar. item not reviewed by moderator and published
Despite the fact that half the cake stuck onto my bundt pan, in spite of greasing and flouring it, we loved the cake! The tang of the tomatoes really balanced out the sweetness of the cake. My son thought I was kidding when I told him that the "fruit" was actually green tomatoes. He had to look at the recipe to believe me! I didn't make the icing since the cake was rather sad looking because of the sticking problem, so I served it with whipped cream instead. Next time I will try it in a NEW pan and make the icing. item not reviewed by moderator and published
i made this cake for a large group of friends and hae now reprinted the recipe a dozen times. everyone loves it! i seeded the tomatoes, although the recipe didn't say to. thank you for this wonderful taste treat item not reviewed by moderator and published
We really enjoyed this receipe. Noone believes me when I tell them that the ingredients is green tomatoes. I have given this receipe to others who feel the same as I do. item not reviewed by moderator and published
This cake is a VERY nice coffee cake and it gives everyone something to talk about. Easy to make; also nice way to end the fall with leftover tomatoes that are from the garden. item not reviewed by moderator and published
After running around the night before salvaging the last of our tomato crop before our first hard freeze, I had half a bushel of green tomatoes and needed some way of using them. I made this recipe this morning, with a few modifications, and it was wonderful!! I always gulp when I see Paula's butter quantities, they are delicious, but oh my heart! I substituted just slightly under 1/2 cup of canola oil for one of the sticks of butter in the cake and used 1 cup of whole wheat pastry flour with 2 cups of all purpose flour. It needed about 82 minutes to bake. It came out moist and tender. My husband was skeptical of the green tomatoes, but tried it and had to agree it was great! item not reviewed by moderator and published
I could not find green tomato. I used blueberry and cherry instead. It turn out very good. item not reviewed by moderator and published
great use for green tomato item not reviewed by moderator and published
Thank you Paula for the wonderful recipe. My husband was skeptical about a green tomato cake. However, when he tasted it, he became a fan. I left off the icing... the cake was wonderful as is. Love your show too! item not reviewed by moderator and published
When I saw this recipe and the rave reviews, I had to try it. It didn't seem possible that a cake full of green tomatoes could be good, let alone great. My kids helped me make this with green tomatoes from our garden, and it is fabulous! I did not add the raisons and walnuts, because I didn't have any on hand, but I don't see how this cake could be improved on. The brown butter icing is so yummy, and the cake is very rich. Thanks Paula for another show-stopper! item not reviewed by moderator and published
This recipe was easy to follow and I had all the ingredients on hand, which is rare. The cake was very good,the tomatoes almost taste like fruit in the cake. It turned out very heavy and dense like a fruit cake, and I think I may try a little less sugar next time. Overall, I will probably make this one again. item not reviewed by moderator and published
This is what I grew up on. My mother made this with Red Tomatos. Thank you, Charlene M. Thomas item not reviewed by moderator and published
I saw Paula Deen make this on TV and wanted to try making it. I made it according to directions and thought that it was too rich for my taste (THREE sticks of butter!). I had to bake this longer than 75 minutes. I had trouble with the icing. For some reason the butter "solids" wouldn't blend in and the icing had little lumps in it (the powdered sugar was sifted!). The icing wassn't very appealing visually. If I ever make it again, I'd lighten it up considerably and subsitute something else for one of the sticks of butter in the cake. item not reviewed by moderator and published
Made this cake with green tomatoes my neighbor brought me. It was a HUGE hit at the dinner table. The guests couldn't guess what the "secret" was in the cake. When I told them, they all wanted the recipe. Thanks, Paula for another great one. item not reviewed by moderator and published
I thought this was the best cake I have made in years. Everyone that tasted it wanted the recipe. The brown butter icing is wonderful! For you two Yahoos out there that saw fit to give it a one star without even trying it, I can only say that this is your loss, and if you have time to sit around rating untried recipes, then you need to get a life!! item not reviewed by moderator and published
I thought this recipe was wonderful. My family just loves it. For some reason I can't seem to get the icing right it comes out way to thick and chunky but that could just me and not the icing. Absoultly love it!!!!! item not reviewed by moderator and published
My Husband does not like much in sweets. This he likes. I now have a couple sweet things he would eat. item not reviewed by moderator and published
I made this for a gathering of friends and this cake was amazing! My husband came in during the gathering tasted the cake and I had to bake another one the next day. This cake will now become a part of our family meal traditions for many years to come! item not reviewed by moderator and published
Im like a few of the others, love fried green tomatoes, etc. But since I have loads of green tomatoes I gave this recipe a shot. Loved the taste and it was so easy to make. My Husband took it to the office and now everyone wants the recipe. This recipe is a definite keeper!! item not reviewed by moderator and published
This cake made a hit with all of my friends. Paula's aunt Trina is my neighbor and didn't know about the recipe until I gave her a taste. She was astonished. It is absoutely the greatest tomatoe cake I have ever made. item not reviewed by moderator and published
This was a very moist cake and was so delicious you want to go back for another piece. item not reviewed by moderator and published
My Grand kids were here and they don't like tomatos {they say} so I made it and didn't tell them it had tomatos in it. And they loved it they think it has apples. So I didn't ever tell them it was tomatos. It is Great Love it Thanks Dianna waters From Jasper Arkansas item not reviewed by moderator and published
I thought batter was too thick so added an extra egg. I also diced the green tomato. Cake was wonderful, moist and dense. For icing I added 1 tsp. of caramel flavoring. Will make again!! item not reviewed by moderator and published
I loved this recipe. Everyone that tried it was so surprised that it had green tomato in it. item not reviewed by moderator and published
This was delicious and enjoyed by all. For those who rated it one star, you rated it low without even making it! How fair is that? Don't be so critical of something you haven't even tried. item not reviewed by moderator and published
I made this cake and my grand kids thought it was so good. They did not know it was green tomatoes until after they had said they loved it. They said they did not know it was made out of "yucky green tomatoes." It was a big hit. item not reviewed by moderator and published
I don't care for spice cake but this was really good. Took it to church and everyone loved it. item not reviewed by moderator and published
I made the cake todayand could hardly wait until it was cool Delicious. To Leonard in Texas I also raise tomatoes and 2 or 3 tomatos do not really make a dent in the crop. Tomatillo's are not tomatoe and green tomatos do tast good especially if they are fried or in green tomato pie or cake. item not reviewed by moderator and published
My friends and I have lots of green tomatoes at the end of the summer. We need some receipes to use them up. Thanks Suzy item not reviewed by moderator and published
I grow tomatoes. I like Paula Deen and a lot of her recipes, but I would never waste my wonderful tomatoes at the green stage. They just don't taste good. Use tomatillas because you can find them in the big stores but you can't find green tomatoes. item not reviewed by moderator and published
Okay - the name may throw you and the ingredients drive you to grab the sherry you claim you only "cook with", but the truth of the matter is this cake is a WINNER. The green tomatoes add a dense moistness that last for days (I would surmise - at my house it lasted from Sunday dinner until supper that night). Anyway, it would be great with green apples, but folks, would you trust anyone that wasn't a big enough person to put their name and home town? (that one's for you mr./ms. anonymous - besides I saw that show and did not see any green apples anywhere)! Personally I would cut back on the nutmeg, but that's just me. I know Paula would just want you to make the "Best Dishes" and if she can guide you along, she's done her job! Thanks Paula D. you're tops with me! item not reviewed by moderator and published
This is a sweet way to use up tomatoes! A definite keeper! I have to say that I don't understand how someone could give one star to a recipe they haven't even tried. Oh well...if you love tomatoes this is an awesome recipe. :) item not reviewed by moderator and published
So I went out on a limb, I didn't make one ahead of time, as I usually do with recipes I've not made before to make sure it was good first. Also, I couldn't find any green tomatoes so I tried tomatillos insted. I thought 21/2 cups of them was alot but I trusted you Paula, and to top it off I thought I had powdered sugar to make the icing but I didn't and not enough time to run to the store before our trip to my sister's house. It was great with a capital G! A real success thanks for another great recipe, Paula I'll keep this one for sure. item not reviewed by moderator and published
Did anyone notice on this show that Paula comes into the house showing us her basket of "green tomatoes" but in reality it was a basket of green apples. I wasn't the least inclined to try to make this cake. item not reviewed by moderator and published

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