Tomato Cake with Tomato Glaze

  • Level: Easy
  • Total: 2 hr 10 min (includes cooling time)
  • Active: 20 min
  • Yield: 4 to 6 servings
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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 


  1. Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
  2. Puree the tomatoes in a blender and measure out 2 cups for the cake. Reserve any remaining juice for the glaze.
  3. 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.
  4. 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.
  5. 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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