Tuesday, September 14, 2010

Green Tomato Cake with Brown Butter Icing

I realize that the title of this post may seem like a contradiction.  Tomatoes and Cake?  Trust me when I say that this thing is sinfully delicious and sweet.  I found this recipe last year when our garden like all previous years yielded nothing but green tomatoes and I really didn't want them to all go to waste.  One of these years I hope to get red tomatoes, but until then this cake sure does come in handy.  The picture while okay really doesn't do the cake justice in part because I didn't have the raisins and therefore didn't add them.
Courtesy of Paula Deen

1 cup butter
 2 1/2 cup sugar
3 large eggs
3 cup flour
1 1/4 tsp ground cinnamon
1 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
2 1/2 cup diced green tomatoes
1 cup golden raisins
1 cup chopped walnuts

Preheat oven to 350*F.  Grease and flour a 12 cup bundt pan.  Beat butter and sugar until creamy.  Add eggs one at a time.  Sift dry ingredients together in a medium bowl.  Gradually add to butter mixture.  Stir in tomatoes, raisins and walnuts.  Spoon batter into prepared pan.  Bake for 70-75 min or until a tester inserted in center comes out clean.  Let cool 10 min and then remove from pan and cool completely.  Spoon on icing.

Brown Butter Icing
1/2 cup butter
1 cup powder sugar

In a medium saucepan melt the butter on low and cook 6-8 min or until butter is lightly browned.  Whisk in the sugar utnil smooth.

No comments:

Post a Comment