Cake with Green Tomatoes and Cream Cheese Frosting
Discover a surprising twist on dessert with this moist and flavorful Cake with Green Tomatoes and Cream Cheese Frosting! Yes, green tomatoes make their way into this delectable treat, adding a subtle tang and unparalleled moisture that sets it apart from ordinary cakes. Expertly spiced with warm cinnamon and nutmeg, this dessert balances sweetness and earthiness with every bite. Topped with a luscious cream cheese frosting, its velvety texture complements the tender crumb perfectly. Perfect for adventurous bakers or anyone looking to impress with a unique dessert, this easy-to-make cake is a surefire conversation starter. Whether for a special occasion or a creative weeknight indulgence, you won’t believe how delicious green tomatoes can be!
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Recipe Information
Ingredients
- 2 cups, finely chopped Green tomatoes
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar
- 0.75 cup, at room temperature Unsalted butter
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1.25 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 8 ounces, softened Cream cheese
- 2 cups Powdered sugar
- 3 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the unsalted butter and both the granulated and brown sugars together until light and fluffy (about 2–3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing just until incorporated. Avoid overmixing.
Gently fold in the finely chopped green tomatoes using a spatula until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 45–50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and fluffy.
Add the heavy cream and vanilla extract to the frosting mixture and beat until well combined and creamy.
Once the cakes are completely cool, spread a generous layer of cream cheese frosting on top of the first cake layer. Place the second cake layer on top and frost the top and sides of the cake as desired.
Slice, serve, and enjoy this unique and moist green tomato cake!
Nutrition Facts
Calories |
5380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1018 mg | 339% | |
| Sodium | 3416 mg | 149% | |
| Total Carbohydrate | 884.3 g | 322% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 635.0 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 517 mg | 40% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
