Does green tomatoes in a cake sound weird? I thought so when I came across Paula Deen‘s “Green Tomato Cake” on the Food Network. If you do give this cake some serious thought, it isn’t that strange. There are breads and cakes made withing carrots, pumpkin and zucchini. So why not with green tomatoes? That recipe was the inspiration for my Spiced Green Tomato Bundt Cake.
If you follow this blog, you’ll know we love our green tomatoes. I have previously posted Green Tomato And Onion Curry, Green Tomato Pickle, Green Tomato Khorma, Green Tomato Relish. My green tomato journey is far from over yet. Today they’re going into this delicous, mildly and warm spiced cake.
I trawled the net looking for a recipe that called to me and didn’t find one. Most recipes (including Paula Deen’s) seemed to call for a lot of butter, sugar and eggs! So I came up with my own recipe for a cake that isn’t very rich. This recipe makes a small cake that’s good for about 6 to 8 people, to serve with coffee. You can double the ingredients for a larger cake. Remember a larger cake will take a little longer to cook.
This Spiced Green Tomato Bundt Cake is spiced with masala chai spice powder. Indian chai masala/ spice powder is made with warm spices including black pepper, cardamom and dried ginger. You can make it it at home or buy a blend from the store. This cake can be dusted with powdered sugar but I prefer it as it is.
When you serve this cake, very few people will be able to identify the bright green bits in it as green tomatoes! Unlike other cakes made with vegetable or fruit this cake not dense. It is quite light, spongy and moist.
This delicious cake goes to Meeta for her Monthly Mingle: Brunch.
This post has been updated with text and photographs recently.
Spiced Green Tomato Bundt Cake
- 1 cup green tomatoes chopped
- 1/4 cup raisins golden or green Iranian
- 60 gm salted butter (un is also fine)soft and at room temperature
- 1/4 tsp salt (only if using uned butter)
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp masala chai powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- powdered sugar for dusting (optional)
- Iranian green raisins are small with a greenish colour and delightfully sweet. The Indian green raisins are also pretty good. You can also use golden raisins or what you have on hand.
- In a bowl, beat the butter and sugars with an electric mixer, for a couple of minutes. Add the egg and vanilla extract and beat well. Sift together 1 cup of the flour, baking soda, baking powder and chai masala powder. Add this to the mixture in the bowl and beat, on medium speed, till well mixed.
- Take another bowl and put the chopped tomatoes and raisins in it. Add the remaining 1/2 cup of flour and mix, using a wooden spoon, till the flour has coated the tomatoes well. Add this mixture to the batter in the other bowl and fold in till well mixed using a wooden spoon. The mixture will be quite thick.
- Scrape this mixture into a very well buttered and floured bundt/ tube pan (mine is small - a 4 cup bundt pan) and smoothen the top.
- Bake at 180C (350F) for 40 to 50 minutes still a skewer inserted into the cake comes out clean. Cool in the tin for about 10 minutes. Then unmould the cake. Cool on a rack. Cover with sugar glaze, dust with powdered sugar or leave plain as the cake has enough flavour to not want any further additions.