This Old Fashioned Green Tomato Cake is a delightful surprise! Made with ripe green tomatoes, it’s sweet, moist, and loaded with warm spices like cinnamon and nutmeg.
Don’t worry, it tastes way better than it sounds! It’s a fun way to use up those overlooked green tomatoes. I love serving it with a scoop of vanilla ice cream for a little extra joy! 🍦
Key Ingredients & Substitutions
Green Tomatoes: The star of this cake! Look for firm green tomatoes, which add moisture and unique flavor. If you can’t find green tomatoes, you can use ripe, but reduce sugar since they’re sweeter.
Flour: All-purpose flour works well here, but you can substitute whole wheat flour for a nuttier taste. Just remember, it might make the cake a bit denser.
Vegetable Oil: I prefer vegetable oil for its mild flavor. Canola or sunflower oil are good substitutes. For a healthier option, use applesauce instead, but note that it will change the texture.
Nuts: Pecans or walnuts add crunch, but if you have nut allergies, just leave them out or substitute with seeds like sunflower seeds for some extra texture.
Coconut: This adds a subtle sweetness and chewiness. If you’re not a fan, feel free to skip it or substitute with rolled oats for a different texture.
How Do You Achieve the Perfect Texture for Your Cake?
Getting the right texture is key for this cake. Here are some tips to help you achieve it:
- Be gentle when combining wet and dry ingredients. Overmixing can lead to a tough cake.
- Let the chopped tomatoes sit with sugar for about 10 minutes. This draws out some moisture and enhances sweetness.
- Use room temperature eggs for better emulsification in your batter, creating a fluffy cake.
- Check for doneness a few minutes before the suggested time. Every oven is different!
Following these tips will help you bake a cake that’s not only delicious but has a delightful texture that keeps people coming back for more!
Old Fashioned Green Tomato Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups finely chopped green tomatoes (peeled, if desired)
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 cup chopped pecans or walnuts (optional)
- 1 cup shredded coconut (optional)
- 1 teaspoon vanilla extract
- 1/2 cup raisins or currants (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take you about 30 minutes to prep and 30-35 minutes to bake, plus cooling time. Plan for around an hour to let the cake chill after frosting. In total, you’re looking at about 2 hours from start to finish. Perfect for a leisurely afternoon bake!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Next, grease and flour two 9-inch round cake pans to ensure that your cake comes out easily after baking.
2. Prepare the Tomatoes:
In a large bowl, stir together the finely chopped green tomatoes and granulated sugar. Let this mixture sit for about 10 minutes. This step helps the tomatoes release some moisture and enhance their sweetness.
3. Mix Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This will ensure there are no lumps and that everything is evenly distributed.
4. Combine Wet Ingredients:
To the tomato-sugar mixture, add the eggs, vegetable oil, and vanilla extract. Mix everything together until well combined and smooth.
5. Combine Wet and Dry Mixtures:
Gradually add your sifted dry ingredients to the wet tomato mixture. Stir gently, just until everything is combined. Be careful not to overmix—this will help keep your cake light and fluffy!
6. Add Optional Ingredients:
If you’re using them, fold in the chopped nuts, shredded coconut, and raisins or currants. These add a lovely texture and flavor to your cake.
7. Bake the Cake:
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cakes:
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.
9. Prepare the Cream Cheese Frosting:
While the cakes are cooling, make your frosting! In a bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until you have a fluffy frosting.
10. Frost the Cake:
Once the cakes are completely cool, spread frosting on top of one layer. Place the second layer on top and then frost the top and sides of the entire cake.
11. Chill and Serve:
For the best flavor and texture, chill the frosted cake in the refrigerator for about an hour before serving. This helps the frosting set up nicely.
Enjoy every bite of your delicious Old Fashioned Green Tomato Cake! It’s a unique treat that will surprise and delight your family and friends!
FAQ for Old Fashioned Green Tomato Cake
Can I Use Ripe Tomatoes Instead of Green Tomatoes?
Yes, you can use ripe tomatoes if you can’t find green tomatoes. Just be sure to reduce the sugar slightly, as ripe tomatoes are naturally sweeter. The texture and flavor will be a little different, but it will still be delicious!
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. You can also freeze slices for up to 3 months, just wrap them tightly in plastic wrap and place them in a freezer-safe container.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers a day in advance. Just let them cool completely, wrap them in plastic wrap, and store them in the refrigerator. Frost it on the day you plan to serve for the best texture.
What Can I Use Instead of Cream Cheese for Frosting?
If you prefer a lighter frosting or want a dairy-free option, consider using a whipped coconut cream or a dairy-free cream cheese alternative. Both options will give you a different flavor but still work well with the cake!
