Green Tomato Cake with Brown Butter Icing

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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.

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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.

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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.

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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!

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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.

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A little too much powdered sugar. Only about 3/4 of a cup would be better.

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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.

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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:

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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.

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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??