This Old Fashioned Green Tomato Cake is a delightful surprise! Made with fresh green tomatoes, it turns out moist and tender, with a hint of spice that keeps you coming back for more.
You might be wondering about the tomatoes, but trust me—it’s so good you won’t even notice! I love serving it warm with a scoop of vanilla ice cream on top. Yum!
Key Ingredients & Substitutions
Green Tomatoes: Fresh, finely chopped green tomatoes give this cake its unique moisture and flavor. If you can’t find green tomatoes, you could try using unripe regular tomatoes, but the taste may vary. This cake is a great way to use up those garden overripe tomatoes as well!
Flour: All-purpose flour is perfect for this cake. For a gluten-free option, you can use a gluten-free blend, but ensure it includes xantham gum or substitute with almond flour to keep the cake from being too dense. Adjust the moisture as needed!
Spices: The combination of cinnamon, nutmeg, and allspice (or cloves) adds warmth. Feel free to adjust the spices based on your preference. For a bolder taste, increase the cinnamon, or add ground ginger for an extra kick.
Nuts: I love adding chopped pecans for a nice crunch, but you can swap them for walnuts or skip them entirely if you have nut allergies. You can even substitute with seeds like sunflower seeds if you’re looking for a nut-free option.
How Do I Make the Cake Moist and Fluffy?
Getting the right texture in your green tomato cake is all about the mixing method. Here’s how to do it:
- Start by creaming the sugar and vegetable oil together. This helps to incorporate air, making the cake lighter.
- When adding eggs, beat them one at a time. This helps the batter emulsify properly, leading to a smoother texture.
- Don’t over-mix once you add the dry ingredients. Just mix until combined to avoid a tough cake.
Lastly, the chopped tomatoes will add moisture to your batter, but be mindful of the amount. Too much can make the cake heavy—I typically aim for 2 cups for the best balance.
Old Fashioned Green Tomato Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups finely chopped green tomatoes (peeled if desired)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice or cloves
- 1 teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (pecans or walnuts, optional)
- 1 cup shredded coconut (optional)
For the Cream Cheese Frosting (optional but traditional):
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time. You’ll need around 50 to 60 minutes for baking, and then allow the cake to cool completely before frosting. So plan for a total of about 1 hour and 30 minutes, plus extra time for cooling if you want to enjoy the cake chilled!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×13 inch baking pan. This will help the cake slide out easily once it’s baked!
2. Mix the Dry Ingredients:
In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, allspice (or cloves), and salt. This helps to evenly distribute the baking soda and spices. Set this bowl aside for later.
3. Combine Sugar and Oil:
In a large mixing bowl, combine the granulated sugar and vegetable oil. Beat them together until they’re well combined and it looks nice and smooth. Add in eggs one at a time, making sure to beat well after each addition. Finally, stir in the vanilla extract to give your cake a lovely flavor.
4. Mix the Batter:
Now, gradually add the dry ingredient mixture into the wet ingredients, mixing just until everything is incorporated. You don’t want to over-mix, so be gentle.
5. Add Your Fresh Tomatoes and Extras:
Fold in those beautifully chopped green tomatoes. If you decided to use nuts or shredded coconut, now’s the time to add those in too! Don’t worry if the batter looks a little liquidy; that’s perfectly normal.
6. Pour and Bake:
Pour the batter into the prepared baking pan, smoothing the top with a spatula. Pop it into the oven and bake for about 50 to 60 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean.
7. Cooling Time:
Once baked, allow the cake to cool completely in the pan on a wire rack. This is very important if you want perfect frosting!
8. Make the Cream Cheese Frosting:
For the frosting, beat together the softened cream cheese and butter in a mixing bowl until it’s nice and smooth. Gradually add in the powdered sugar and continue beating until it’s fluffy. Stir in the vanilla extract for extra flavor!
9. Frost the Cake:
Once the cake has cooled, spread the cream cheese frosting evenly over the top. It’s all about that delicious layer of frosting!
10. Slice and Serve:
Now, slice up your beautifully frosted Old Fashioned Green Tomato Cake and serve it to your family and friends. Enjoy the delightful surprise of flavors!
Enjoy this traditional, moist, and warmly spiced green tomato cake that surprises with its unique ingredient!
Frequently Asked Questions (FAQ)
Can I Use Ripe Tomatoes Instead of Green Tomatoes?
While green tomatoes provide a unique tartness and texture, you can use ripe tomatoes in a pinch. Just keep in mind that the flavor and moisture level may differ, so adjust your baking time accordingly.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 4 days. You can also freeze slices for up to 3 months—just make sure to wrap them well in plastic wrap and foil before freezing!
Can I Make This Cake Dairy-Free?
Absolutely! You can substitute the cream cheese frosting with a dairy-free alternative like cashew cream or a store-bought dairy-free cream cheese. For the cake itself, the vegetable oil can remain, and you can use dairy-free milk or yogurt instead of eggs—in that case, consider using flax eggs or other substitutes as needed.
Is There A Gluten-Free Option for This Cake?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour. Make sure your baking soda is gluten-free as well. The texture might be slightly different, but it will still be delicious!
