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Author Notes: Might sound weird, but it works..works so good. —Colleen Stem
Makes 1 bundt
- 2-1/3 cups all purpose flour
- 1 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt and pepper to taste
- 2-3 large tomatoes (need about 2-1/2 cups of pureed tomato)
- 1/2 cup brown sugar (can add 1/4 cup more if you like a bit sweeter cake)
- 1/2 cup a neutral flavored oil (canola is good)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- Preheat oven to 350 Start by whisking together all the dry ingredients into a big bowl. Take tomatoes, remove core, chop into chunks, and place into a blender. Blend tomatoes until a smooth and frothy puree. Now add in the sugar, oil, vanilla, and apple cider vinegar and blend until incorporated. Pour wet mixture into dry and stir until combined.
- Pour the cake batter into a greased (and floured if you want. I find it helps to make sure all the nooks are greases) and stick into preheated oven. Bake for 45-50 minutes until it's a dark reddish golden brown and a tester (I use a fork) comes out clean when stabbed.
- Remove from oven and let cool for a minute or two then invert cake, give the pan a few tap taps and hope that it comes out all nice and clean. (don't worry if a piece gets stuck, you can just dust the top with some powdered sugar) Let cake cool and when ready, cut a slice and eat it up.
- Optional. Powdered sugar or a lemon glaze (lemon zest, lemon juice and powdered sugar) would be nice to top the cake off (but doesn't need it)
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper