Green Tomato Breakfast Cake or Plum
Start your morning with a unique and irresistibly moist Green Tomato Breakfast Cake, a sweet and spiced treat that’s perfect for breakfast, brunch, or an indulgent snack. This creative recipe transforms finely chopped green tomatoes into the star ingredient, adding a touch of tanginess and natural moisture to every bite. A blend of warm spices like cinnamon and nutmeg pairs harmoniously with the sweetness of brown and granulated sugars, while optional chopped nuts add an irresistible crunch. Easy to prepare in under 20 minutes and baked to golden perfection, this breakfast cake is as versatile as it is flavorful. Serve it dusted with powdered sugar for a simple yet elegant finish, and watch your guests savor every slice of this unexpected delight. Whether you enjoy it with coffee, tea, or as a stand-alone treat, this Green Tomato Breakfast Cake brings a wholesome twist to your morning routine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups (finely chopped) Green tomatoes
- 2 cups All-purpose flour
- 1 cup Sugar
- 0.5 cup (packed) Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 0.5 cup Chopped nuts (optional, such as walnuts or pecans)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
Fold in the chopped green tomatoes and nuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer the cake to a wire rack to cool completely.
Dust the top of the cake with powdered sugar if desired. Slice and serve as a delightful breakfast or brunch treat!
Nutrition Facts
Calories |
3575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 509.4 g | 185% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 307.5 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 282 mg | 22% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1750 mg | 37% | |
*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.
