I promised you a green tomato cake.
And then our family got sick. Sick. Sick. Sick. Sick is ick. It wasn't very fun. We haven't all gotten sick like that at the same time before (admittedly, I prefer all at the same time to one person dropping every 4 days so that the sickness extends the whole month--that is THE WORST). The only one not sick was the 2-year-old (who started it all several days ago), and she was bored. Bored bored bored. Bored is underscored (and abhorred). 5 sick people and 1 bored 2-year old equals 1 bad time (don't you love how I mix poetry and math like this--it's what they pay me the big bucks for). Then throw in a minor surgery for the husband. That was us at the beginning of this week. We're better now, although--I think--a little tired. At least I am.
Nevertheless I come here today to deliver green tomato cake. Because green tomatoes do not last forever. They freeze. Or turn orange-ish red. Or rot. And you can not make green tomato cake with any of the above.
As I said in my green tomato muffin post, I kind of liked the muffins better--they were more complex and interesting to me and I didn't miss the extra sugar/frosting. That said, this cake was still awesome and would make the perfect baby shower, tea party, or whatever sort of dessert (whereas a greenish sort of muffin might not get quite the same applause), especially served warm with the topping (oddly, it's a lot like apple cake in that way). Also, my kids preferred the green tomato cake and I felt better giving that to them for a treat than 12 pounds of Halloween candy. So there you go.
Green Tomato Cake
adapted from Cooks (speaking of: I have gotten a couple of awesome recipes from this site with the absolute worst instructions ever. What gives?)
Makes a 9x13 cake
Prep time: 15-20 minutes
Cook time: 35-45 minutes
butter: .50, sugar: .35, eggs: .20, tomatoes: free, flour: .20, other stuff: .05
1/2 C butter, softened significantly
2 C sugar
2 C green tomatoes, pureed
2 C flour (go on, make 1/2 C white whole wheat if you want; know one will ever know)
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 tsp baking soda
1 1/2 tsp baking powder
1 C brown sugar
1 C water
1/2 stick butter
2 Tbsp flour
1/2 tsp vanilla (don't forget like I did; it adds a nice something)
Note: I bet you could add some chopped pecans to this and add some more amazingness
Puree your tomatoes in a food processor or blender.
Preheat oven to 350.
Cream butter and sugar. Add eggs. Add green tomato puree.
Add dry ingredients.
Mix it all up. Bake at 350 for 35-45 minutes.When a knife comes out clean, it's done.
When it comes out, go ahead and make your topping:
Whisk together all ingredients except the vanilla. Heat them, stirring fairly constantly until they thicken (it'll boil for a minute or few and then start to thicken). Remove from heat and add the vanilla (and maybe a shake or two of salt if you're feeling feisty).
Prick the top of your cake with a fork and pour the hot topping onto the warm cake.
Serve warm or cool.