Tomato Cake with Tomato Glaze
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 479
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 79
- Dietary Fiber
- 2
- Sugar
- 45
- Protein
- 7
- Cholesterol
- 84
- Sodium
- 451
- Total: 2 hr 10 min (includes cooling time)
- Active: 20 min
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.