| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Nonstick cooking spray, for spraying loaf pan
- 1 pound vine tomatoes (about 3)
- 1 cup light brown sugar
- 6 tablespoons butter, at room temperature
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
- Puree the tomatoes in a blender and measure out 2 cups for the cake. Reserve any remaining juice for the glaze.
- In the bowl of a stand mixer, cream the brown sugar and butter together until light and fluffy. Beat in the eggs one at a time, and then mix in the 2 cups tomato puree. Sift together the flour, baking soda, cinnamon and salt in a bowl. Add the dry ingredients to the tomato-butter mixture and mix to combine.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly, and then remove from the pan and transfer to a rack to cool completely.
- To make the tomato glaze, mix together the confectioners’ sugar and 2 tablespoons of the reserved tomato juice until the mixture reaches a glaze-like consistency. Drizzle over the top of the cake.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 479 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 7 g |
| Cholesterol | 84 mg |
| Sodium | 451 mg |
Reviews
Very good and very pretty! I got a hint of tomato at first, and it was a little weird, but it goes along the same lines as zucchini bread… the sugar makes it great! regardless it was a fun bread to make especially since I always have an over abundance of tomatoes in my garden.
Sounds horrible
Sounds horrible
I made it with 50% white whole wheat flour. It was good…not too sweet. No complaints.
Can this is doubled or tripled?