Tomato and Olive Oil Cake

Muir Glen Tomato and Olive Oil Cake Recipe


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 pinch kosher salt

3/4 cup brown sugar

1 cup Muir Glen® Diced Tomatoes, pureed

1/3 cup olive oil

2 tablespoons apple cider vinegar

unsalted butter and flour, for pan

cherry tomatoes, roasted, for garnish

honey, for topping

Prep time: 20 minutes  |  Total time: 1 hour

This cake might sound unusual, but the savory, dense cake goes really well with roasted tomatoes and a drizzle of honey. It’s the perfect treat for a brunch menu.

Preparation & Directions

  1. Preheat oven to 375 degrees Fahrenheit. Mix together the first five ingredients in a medium bowl. For the tomatoes, measure out a cup of Muir Glen® Diced Tomatoes and puree them in a small food processor or use tomato puree.

  2. Whisk together pureed tomatoes, olive oil, vinegar, and sugar.

  3. Stir wet ingredients into dry ingredients.

  4. Lightly butter a 9-inch cake pan and dust it with flour. Pour batter into pan.

  5. Bake cake at 375 degrees F. for 30-35 minutes until cake is cooked through and a tester comes out clean from the center.

  6. When cake is done, carefully remove it from pan and let it cool for a few minutes before slicing into pieces.

  7. Serve cake with a dollop of Greek yogurt, a few roasted tomatoes, and a big drizzle of honey.


  1. Toss 1 pint of cherry tomatoes with a drizzle of olive oil and a pinch of kosher salt.
  2. Roast cherry tomatoes at 375 degrees Fahrenheit (while cake bakes) for 25-30 minutes until they are withered.
  3. Remove and let cool briefly before serving.