For years I avoided eating tomatoes in anything but pasta sauce or pizza. Thankfully those days are behind me, and now I look forward to when my garden starts producing piles of cherry tomatoes and sandwich-ready slicers. This cake helps use up any extra tomatoes you might have on hand—and gets kids to eat them. This recipe was one of the first to appear on soup cans, and this iteration’s use of fresh tomatoes only improves it. Filled with spices and wonderfully moist, it will become a summer staple.
1 pound tomatoes, or more as needed to yield 2 cups plus 2 tablespoons purée, divided use
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Reserved tomato purée
1. Cake: Preheat oven to 350 degrees and coat a 10-cup Bundt pan with cooking spray.
2. Core and quarter tomatoes. Purée in a blender or food processor until completely smooth. Measure out 2 cups and set aside, reserving remainder.
3. In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cardamom and ginger.
4. In another bowl, beat sugars and butter until the batter is creamed and fluffy. Beat in eggs one at a time.
5. Alternate adding flour mixture and tomato purée to the batter, starting and ending with the flour. Incorporate fully before each addition.
6. Pour batter into the prepared pan and bake 40 minutes, or until a toothpick comes out clean.
7. Let cake cool in pan 10 minutes, then invert onto a rack to cool completely.
8. Glaze: Mix powdered sugar, vanilla and 2 tablespoons tomato purée until completely smooth. Add more sugar or liquid as necessary. Drizzle over cooled cake.
Follow along with Megan Myers and her adventures in the kitchen at stetted.com, where she features a recipe for Roasted Corn and Tomato Salad.