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Prep time
25 minutes
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Cook time
55 minutes
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Serves
6-8
Author Notes
You don’t have to wait until fall. Pick homegrown tomatoes before they ripen in the summer, or use green tomatoes from your local farm stand or market. I was able to easily source green tomatoes from late spring through fall at markets at very affordable prices. They are also available nearly year-round from some online produce retailers.
While developing this recipe, I found that when baked, green tomatoes are surprisingly similar to apples. They have a firm, sweet-tart flesh, and cube up nicely to toss into batters. In some ways, I found they are superior to apples—when green they are much more uniform in texture and flavor no matter what variety you use. This similarity means if you wish to change it up (or if you can’t find green tomatoes), you can make the cake using a firm apple like Stayman Winesap, Pink Lady, or Honeycrisp in place of the tomato. —Rachel Rappaport
Ingredients
- Batter
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2 cups
plus 1 tablespoon (248 grams) all-purpose flour, divided, plus more for preparing the pan
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1/2 cup
(106 grams) dark brown sugar
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1/2 cup
(100 grams) granulated sugar
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1 teaspoon
ground cinnamon
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1/2 teaspoon
kosher salt
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1/4 teaspoon
ground nutmeg
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1/4 teaspoon
ground cloves
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1
large egg, at room temperature
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1 teaspoon
vanilla extract
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1 cup
(225 grams) buttermilk, at room temperature
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2/3 cup
(151 grams, about 11 tablespoons) unsalted butter, melted and cooled
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2 1/2 cups
(about one 10-ounce) medium diced green tomato
- Topping
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1/2 cup
(106 grams) dark brown sugar
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1/2 cup
(60 grams) all-purpose flour
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1/2 teaspoon
ground cinnamon
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3 tablespoons
(40 grams) cold unsalted butter, cut into 1/4-inch cubes
Directions
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Heat oven to 350°F. Spray or butter and flour a 9-inch springform pan.
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For the batter: In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk together 2 cups (240 grams) or the flour, both sugars, baking powder, baking soda, salt, and spices.
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In a medium bowl, whisk together the egg, vanilla, buttermilk, and cooled butter.
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Pour the wet ingredients over the dry ingredients. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat until smooth. Toss the tomatoes with the remaining 1 tablespoon (8 grams) flour. Fold in the tomatoes.
Pour into the prepared pan.
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For the topping: In a medium bowl, stir together the sugar, flour, and cinnamon. Use your fingertips to work in the butter until large, shaggy crumbs form.
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Sprinkle the topping over the batter, pressing the crumbs lightly into the top.
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Bake for about 55 to 60 minutes, until a thin knife or cake tester inserted into the center comes out clean.
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Cool in the pan on a wire rack for 15 minutes. Loosen the cake from the pan and slide it onto the rack to cool completely. Slice into wedges and serve. Store leftovers in an airtight container for up to 2 days.
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