Natural sweetness from tomatoes lends a unique twist to this simple spice cake—the perfect way to end your meal.
1 cup (2 sticks) unsalted butter, softened
2 1/2 cups granulated sugar
3 large eggs
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup chopped walnuts
browned butter icing (recipe below)
- Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with pan spray.
- Beat butter and sugar with an electric mixer until creamy and light yellow. Add the eggs, 1 at a time, beating well after each addition.
- In a separate medium bowl, combine the flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to the butter mixture, beating well until the batter is soft. Stir in tomatoes and walnuts.Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon brown butter icing over cake.
Brown Butter Icing
Yields: about 1 cup
1/2 cup (1 stick) of butter
1 cup confectioners’ sugar (or enough to reach desired consistency)
- In a medium heavy-bottomed saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners’ sugar until smooth.