Tomato Cake with Tomato Glaze

Total Time:
1 hr 55 min
Prep:
5 min
Inactive:
1 hr
Cook:
50 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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    This recipe is featured in:

    The Kitchen