Author Notes
Might sound weird, but it works..works so good. —Colleen Stem
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Ingredients
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2-1/3 cups
all purpose flour
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1 teaspoon
baking soda
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1-1/2 teaspoons
baking powder
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1/2 teaspoon
salt and pepper to taste
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2-3
large tomatoes (need about 2-1/2 cups of pureed tomato)
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1/2 cup
brown sugar (can add 1/4 cup more if you like a bit sweeter cake)
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1/2 cup
a neutral flavored oil (canola is good)
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1 teaspoon
vanilla extract
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1 tablespoon
apple cider vinegar
Directions
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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.
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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.
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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.
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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)
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