Tomato Bundt Cake

Delicious Bundt Cake Recipe with a Twist

| Servings: 8

Introduction

Tomato Bundt Cake is a unique and flavorful dessert that combines the sweetness of brown sugar with the tanginess of fresh tomatoes. This unexpected combination creates a moist and delicious cake that is perfect for any occasion.

History

The origins of Tomato Bundt Cake are not entirely clear, but it is believed to have originated in the southern United States where tomatoes are a popular ingredient in both savory and sweet dishes. This cake is a creative way to use up an abundance of fresh tomatoes during the summer months.

Ingredients

2 and 0.33 cups all-purpose flour
1 tsp baking soda
1 and 0.5 tsp baking powder
0.5 tsp salt and pepper to taste
2 to 3 large tomatoes (approximately 2 and 0.5 cups of pureed tomato)
0.5 cup brown sugar (can add an additional 0.25 cup if desired sweeter cake)
0.5 cup neutral flavored oil (such as canola)
1 tsp vanilla extract
1 tbsp apple cider vinegar

How to prepare

Preheat the oven to 350°F. Start by whisking together all the dry ingredients in a large bowl.
Take the tomatoes, remove the core, chop them into chunks, and place them into a blender. Blend the tomatoes until you have a smooth and frothy puree.
Now add the sugar, oil, vanilla, and apple cider vinegar to the blender and blend until everything is well incorporated.
Pour the wet mixture into the dry ingredients and stir until combined.
Pour the cake batter into a greased (and floured if desired) pan and place it in the preheated oven.
Bake for 45-50 minutes, or until the cake is a dark reddish golden brown and a tester (such as a fork) comes out clean when inserted.
Remove the cake from the oven and let it cool for a minute or two. Then, invert the cake onto a plate, giving the pan a few taps to help release it. If a piece gets stuck, you can dust the top with powdered sugar.
Allow the cake to cool completely. When ready, cut a slice and enjoy.
Optional: You can top the cake with powdered sugar or a lemon glaze made with lemon zest, lemon juice, and powdered sugar.

Variations

Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Top the cake with a cream cheese frosting for a richer dessert.
Add chopped nuts or dried fruit to the batter for added texture.

Cooking Tips & Tricks

Be sure to use ripe, juicy tomatoes for the best flavor in this cake.

- Make sure to blend the tomatoes until they are completely smooth to avoid any chunks in the cake batter.

- Grease and flour the pan well to ensure the cake releases easily after baking.

- Allow the cake to cool completely before slicing to ensure it holds its shape.

Serving Suggestions

Serve Tomato Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.

Cooking Techniques

Be sure to blend the tomatoes until they are completely smooth to avoid any chunks in the cake batter.

- Use a bundt pan for a beautiful presentation, but you can also bake this cake in a regular cake pan if desired.

Ingredient Substitutions

You can use white sugar instead of brown sugar for a lighter flavor.

- Olive oil or vegetable oil can be used in place of canola oil.

- Lemon juice can be used in place of apple cider vinegar for a slightly different flavor.

Make Ahead Tips

Tomato Bundt Cake can be made a day in advance and stored at room temperature in an airtight container.

Presentation Ideas

Dust the top of the cake with powdered sugar or drizzle with a lemon glaze for a beautiful presentation.

Pairing Recommendations

Serve Tomato Bundt Cake with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, simply microwave for a few seconds or enjoy at room temperature.

Nutrition Information

Calories per serving

Each serving of Tomato Bundt Cake contains approximately 250 calories.

Carbohydrates

Each serving of Tomato Bundt Cake contains approximately 35 grams of carbohydrates.

Fats

Each serving of Tomato Bundt Cake contains approximately 12 grams of fat.

Proteins

Each serving of Tomato Bundt Cake contains approximately 2 grams of protein.

Vitamins and minerals

Tomatoes are a good source of vitamins A and C, as well as potassium and folate.

Alergens

This recipe contains wheat and may contain traces of nuts or soy.

Summary

Tomato Bundt Cake is a moderately high-calorie dessert with a moderate amount of carbohydrates and fats. It is a good source of vitamins and minerals from the fresh tomatoes.

Summary

Tomato Bundt Cake is a unique and flavorful dessert that is sure to impress your family and friends. With the perfect balance of sweetness and tanginess, this cake is a delicious way to enjoy fresh tomatoes in a new and unexpected way.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Tomato Bundt Cake. It was a warm summer day, and I was visiting my dear friend Maggie in her quaint little cottage by the sea. Maggie was a wonderful cook, and she always had a new recipe or two up her sleeve to share with me.

On this particular day, as we sat in her cozy kitchen sipping tea, Maggie pulled out a worn and stained recipe card from her recipe box. She handed it to me with a knowing smile and said, "You have to try this Tomato Bundt Cake, dear. It's unlike anything you've ever tasted before."

I looked down at the recipe card, a little skeptical at the idea of a cake made with tomatoes. But I trusted Maggie's culinary skills, so I decided to give it a try. Little did I know that this simple recipe would become one of my all-time favorites.

The first step in making the Tomato Bundt Cake was to puree fresh tomatoes in a blender until smooth. Maggie had a beautiful garden filled with ripe, juicy tomatoes, so we had no trouble finding the perfect ones to use. The pureed tomatoes gave the cake a unique and subtle sweetness that was simply delightful.

Next, we combined the tomato puree with butter, sugar, eggs, and vanilla extract in a large mixing bowl. The vibrant red color of the tomatoes mixed with the other ingredients created a beautiful, almost jewel-like batter that was a feast for the eyes.

As we mixed the ingredients together, the sweet aroma of the cake started to fill the air. It was a comforting and familiar smell that reminded me of lazy Sunday afternoons spent baking with my own grandmother in her cozy kitchen.

Once the batter was ready, we poured it into a greased Bundt pan and popped it into the oven to bake. As the cake baked, the kitchen filled with the tantalizing scent of tomatoes and warm spices. I couldn't wait to see the finished product.

After the cake had cooled, Maggie and I sat down at her kitchen table to enjoy a slice with a cup of tea. The first bite was pure bliss - the cake was moist, tender, and bursting with tomato flavor. The subtle sweetness of the tomatoes paired perfectly with the warm spices, creating a truly unique and delicious dessert.

As we enjoyed our cake, Maggie told me the story of how she had come across the recipe for Tomato Bundt Cake. She had been visiting a small farm stand in the countryside and struck up a conversation with the owner, an elderly woman named Mrs. Jenkins.

Mrs. Jenkins had shared the recipe with Maggie, telling her that it had been passed down through generations in her family. She explained that the cake was a traditional recipe from the South, where tomatoes were plentiful and often used in sweet dishes.

Maggie had been intrigued by the idea of a cake made with tomatoes and had decided to give it a try. After making a few tweaks to the original recipe, she had perfected it and made it her own. And now, she was passing it on to me.

I was grateful to Maggie for sharing this special recipe with me, and I knew that it would become a beloved favorite in my own family. The Tomato Bundt Cake was more than just a dessert - it was a connection to the past, a taste of tradition, and a symbol of the joy that cooking and sharing recipes can bring.

As I finished my slice of cake and sipped my tea, I felt a deep sense of contentment and gratitude. I was thankful for the friendship of Maggie, the wisdom of Mrs. Jenkins, and the simple pleasure of a delicious homemade dessert. And as I left Maggie's cottage that day, I knew that I would carry the memory of this special recipe with me for years to come.