recipes

Green Tomato Breakfast Cake Recipe

Mark Boughton

Printer Friendly Version

Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.

add to my recipe box

Find more recipes with:
tomato , breakfast , cake , nonstick , butter

When Marion Burros ran this simple recipe in the New York Times, it became the paper’s single most requested recipe. Based on a 40-year-old recipe for plum cake that first appeared in Marion Burros and Lois Levine’s The Elegant but Easy Cookbook, this cake is just as good for dessert as it is for breakfast. We substituted green tomatoes for the plums originally called for.

Ingredients

Nonstick cooking spray
1/3 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 green tomatoes, cored and cut into eighths
2 teaspoons turbinado or granulated sugar
½ teaspoon ground cinnamon

Instructions

1. Preheat oven to 350F. Spray a 9-inch round cake pan or baking dish with oil.
2. Cream butter and sugar. When slightly fluffy, beat in eggs and vanilla.
3. Combine flour, baking powder and salt and sift into the creamed butter mixture; beat well. Spoon batter into prepared pan. Arrange green tomato pieces in concentric circles over batter. Sprinkle lightly with sugar and cinnamon.
4. Bake 50 minutes to 1 hour or until cake is firm and golden and tests done. Serves 8.

Recipe by Crescent Dragonwaon, "Relish the Season," Sept. 2006.

Nutritional Information

Per serving: 210 calories, 9g fat, 4g prot., 32g carbs., 1g fiber, 115mg sodium.