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Green Tomato Cake - Tomato Envy : Tomato Envy

Green Tomato Cake

October 1, 2015 | By | Reply More

green tomato cake

This summer, I had the good fortune to make a 2nd appearance at my local farmers market to promote Tomato Envy. My first appearance last year was a great learning experience but it didn’t quite go as I’d hoped. This time though, I was SWAMPED with interested market shoppers asking questions and making a beeline for my table. What was the difference between last year and this year? Food.

This time, I did a cooking demonstration where I made a vat of my amazing fresh tomato basil soup. The aroma of fresh tomatoes cooking down with garlic and basil wafted for probably four city blocks and curious shoppers flocked over to see what was cooking. I sampled the soup and handed out recipes so market shoppers would be encouraged to stock up on all the fresh tomatoes they could manage and visit Tomato Envy for even more ideas about how to use them.

green tomato cake

 

 

The other recipe I sampled was this one, adapted from Paula Deen, for green tomato cake. Good ‘ol Paula is a polarizing public figure, but no matter what you think of her, maybe we can all agree that the woman knows how to make a damn fine cake. As market goers sampled my soup, they asked about the cake samples that were piled high on a platter in front of me. When I said, “It’s green tomato cake,” I was met with raised eyebrows and skepticism. My retort that day became, “If you just raised your eyebrows at me, then you NEED to try this cake.”

It wasn’t long before newly-convinced green tomato cake enthusiasts were sending their friends over to try this cake. It’s that good. The tomatoes lend wonderful moisture but not overpowering tomato flavor. It’s akin to zucchini bread – you don’t really taste zucchini.

green tomato cakeI substituted olive oil for some of the butter in the original recipe because I love the flavor it lends to baked goods. I also cut back the sugar a little. The result is an amazing early fall sweet treat suitable with coffee at breakfast or with hot tea on a chilly night. Make this green tomato cake before frost threatens and the tomatoes persisting in your garden may not have time to ripen.

chainsaw how to use Ingredients (Makes 1 bundt cake)

1 stick unsalted butter, room temperature, plus extra for pan

2 cups sugar

½ cup olive oil (choose a lighter, fruitier variety for baking)

3 large eggs, room temperature

3 cups all-purpose flour

1 ¼ tsp. ground cinnamon

1 tsp. baking powder

green tomato cake1 tsp. salt

½ tsp. ground nutmeg

2 1/2 cups finely diced firm green tomatoes

1 cup golden raisins

1 cup chopped walnuts

Confectioner’s sugar, for serving

go to site Step one: 

1 stick unsalted butter, room temperature, plus extra for pan

2 cups sugar

½ cup olive oil (choose a lighter, fruitier variety for baking)

3 large eggs, room temperature

green tomato cakePreheat oven to 350°. Butter and flour a 12-cup bundt pan. Beat together the butter and sugar until butter is thoroughly incorporated. With mixer running on low speed, add olive oil in a thin stream, beating until well combined. One at a time, beat in the eggs and mix until thoroughly combined and mixture is light in color and fluffy.

http://kacperhamilton.com/?q=usda-loan-qualify-calculator Step two:

3 cups all-purpose flour

1 ¼ tsp. ground cinnamon

1 tsp. baking powder

1 tsp. salt

½ tsp. ground nutmeg

2 1/2 cups finely diced firm green tomatoes

1 cup golden raisins

1 cup chopped walnuts

Confectioner’s sugar, for serving

green tomato cakeIn a bowl, whisk together the flour, cinnamon, baking powder, salt, and nutmeg. Gradually add these dry ingredients to the butter mixture, beating well. Gently fold in the tomatoes, raisins, and walnuts.

Pour batter into prepared bundt pan and smooth the top. Bake for 70-75 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove pan to a wire rack and let cool completely before carefully removing from the pan. Invert cake onto a plate and dust with confectioner’s sugar. Slice and serve.

This cake freezes well. Even if you’re cooking for one, slice this cake up and freeze individual portions for an impromptu treat any time.

 

 

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see url Category: Desserts, Fall, Food, General, Recipes

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