This tomato pie with Southern influences features juicy tomato slices that blend well with the creamy/cheesy “custard.” The bottom crust remains lovely and crunchy because to the blind baking technique.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 2 – 8 inch round pans OR 1 – 9×13 inch pan |
Ingredients
- ½ cup butter
- 1 ½ cups white sugar
- 1 cup applesauce
- 2 eggs
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup raisins
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans, OR 1 (9×13 inch) pan. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the applesauce. Beat in the eggs one at a time. Beat in the flour mixture, mixing just until incorporated. Stir in the raisins and walnuts. Spread batter into prepared pan.
- Bake in the preheated oven for 25 to 30 minutes for the 8 inch layers, OR 35 to 40 minutes for the 9×13 inch pan. Test to see if a toothpick comes out clean. Cool in the pans for 5 minutes before turning out onto cooling racks.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 322 mg |
| Sugars | 31 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
The flavor is great! I followed the recipe, however, I made them into muffins instead of cake. They’re a little dry. I will try it again and perhaps add a little oil to the recipe to see if that helps.
Oh my stars and garters! This was an amazingly easy cake to make. It was very moist and tasty. A complete hit! I did not add the raisins. I did frost it with a homemade caramel frosting.
I made cupcakes and put a crumb top on them. Followed the directions…..YUMMY!!
Great tasting moist cake. I tossed in some pecans, dried cranberries, the ginger, a little allspice and baked it in a bundt pan until toothpick came out dryish. I used fresh made applesauce with no extra sugar and subbed in 1/2 cup of brown sugar for some white. Very tasty cake that will be made again!
4.5 stars people? Do you not have taste buds? This is a nice light yet moist cake, but 0 flavor. 2 cups of apple sauce & it doesn’t even taste like apple. Definitely needs cinnamon &/or other spices. Sorry 🙁
This cake was ok. It was a little dry. It seemed the consistency of the batter was off. Maybe 1/2 cup less flour, more egg or butter. I don’t know what the problem is. The flavor was good but the texture needs some tweaking.
Great recipe. I loved it. The only thing I did different was to substitute half of the white sugar for brown sugar. The applesauce I used was homemade from a recipe on this site that I highly recommend. “Sarah’s Applesauce”.
Loved it , made it in mini bundt pans ,it was great
great moist cake, i’ll make it again!
Scaled this to 18 servings to make one 10″ round cake and one 8X8 cake. Took reviewers’ suggestions and upped the applesauce (homemade from homegrown apples), cut back a little on the sugar, used jumbo fresh from the coop duck eggs, but had to delete the walnuts as I’m allergic. Dry? I think not!!! Absolutely delicious!!! Used 1/4 t. ground ginger (could have used a touch more) and frosted with cream cheese frosting. Hubby just devoured the equivalent of 3 servings. Am just grateful his cholesterol and weight is perfect so he can enjoy such delights!!!
Delicious. Made into cupcakes with spiced organic apple sauce instead of spices + sauce, and used honey for 1/4 of the sugar content. has some local organic pasty flour, and used local farm fresh eggs. omitted nuts and raisins. going to make a little drizzle glaze to put on the top. cooking time aprox 15 min as cupcakes. …and boy are they good.
This is exactly how I imagined it would be. Delicious, irresistible,yummy! I didn’t make any alterations per say, just a few additions out of choice. They are as follows: I used Bramley Apple sauce, cut the sugar to 1/2 cup brown and 1/2 cup white (coz the family didn’t want anything too sweet), added 1/4 tsp ground cloves, 1/2 tsp allspice (coz we LOVE spice cakes), a little over 1/2 cup of currants instead of raisins, and skipped the walnuts (coz I didn’t have any). So no changes that would alter the recipe so to say, just some minor substitutions. Thank you FUNN182, my house smells like the cosiest place ever, and the cake is 100% a keeper! Oh oh and I didn’t frost it coz everyone was too impatient to dig in immediately!! =D
I made mini muffins out of this recipe. They came out pretty tasty! Not as applesaucey as I thought they would be though. I didn’t add raisins as I didn’t have any in the pantry but the walnuts add a nice touch. Will make this again. maybe try a cake sheet next time.
This is wnderful with or without frosting! Very moist and flavorful! A pefect fall (or anytine!) dessert!
This was moist and wonderful and had nice flavor. I will make again. I have to say to some ofthe posters, if you change to muffins or cupcakes and do not change baking time, or your oven is shot, don’t blame the recipe because your cake is dry. I’m not trying to be snarky, just letting you know that the recipe is just fine AS DIRECTED.
I was making these for my kids, so I made this into cupcakes and didn’t add in the raisins and walnuts; although, I think I would have liked them more had I included these ingredients. But, my kids liked them just as I made them, and they didn’t last long in the house. I topped the cupcakes with Allspice Cream Cheese Frosting, also from this site.
I made this with homemade applesauce – it was a HUGE hit! Everyone loved it and I will definitely be making it again.
Terrific recipe- this is a keeper. I found the cake to be easy to make, very moist and delicious. In the future I wouldn’t bother making a frosting for this as it stands well on its own. I made half the recipe resulting in 12 cupcakes. Thanks for sharing!
I made cupcakes with this recipe, with Caramel frosting VI and they were delicious!
I wish they were more moist but they tasted great with a carmel buttercram frosting 🙂
insane awesome! i left out the raisons and nuts and added a banana and 1/2 cup semi sweet chips. frosted with cream cheese frosting. yum