Tomato and Olive Oil Cake
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
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
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.
Whisk together pureed tomatoes, olive oil, vinegar, and sugar.
Stir wet ingredients into dry ingredients.
Lightly butter a 9-inch cake pan and dust it with flour. Pour batter into pan.
Bake cake at 375 degrees F. for 30-35 minutes until cake is cooked through and a tester comes out clean from the center.
When cake is done, carefully remove it from pan and let it cool for a few minutes before slicing into pieces.
Serve cake with a dollop of Greek yogurt, a few roasted tomatoes, and a big drizzle of honey.
FOR ROASTED TOMATOES:
- Toss 1 pint of cherry tomatoes with a drizzle of olive oil and a pinch of kosher salt.
- Roast cherry tomatoes at 375 degrees Fahrenheit (while cake bakes) for 25-30 minutes until they are withered.
- Remove and let cool briefly before serving.