Green Tomato Breakfast Cake (Or Plum)

The scent of cinnamon and warm cake always takes me back to my grandmother’s kitchen. Every fall, as the last of the season’s bounty was being harvested, she’d whip up a simple plum cake. The plums came straight from her backyard tree, their tartness mellowing beautifully in the sweet batter. This recipe reminds me of those cozy afternoons, adapted now to celebrate the end-of-summer green tomatoes in a surprisingly delightful twist.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 5-15 minutes
• Servings: 8
• Yield: 1 cake
• Dietary Type: Vegetarian

Ingredients

• 1/3 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sifted all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 2 medium-sized green tomatoes, cored and cut into eighths (or plums)
• 2 teaspoons sugar
• 1/2 teaspoon ground cinnamon

Equipment Needed

• 9-inch round cake pan or baking dish
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Sifter (optional, but recommended)
• Rubber spatula

Instructions

1. Preheat your oven to 350°F (175°C). It’s crucial to have the oven fully preheated for even baking.
2. Prepare your baking pan by spraying a 9-inch round cake pan or baking dish with cooking oil. You can also grease and flour the pan for extra insurance against sticking.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but a strong arm and a whisk will also work. The goal is to incorporate air into the butter and sugar, which will result in a lighter cake.
4. Beat in the eggs, one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. In a separate bowl, combine the sifted all-purpose flour, baking powder, and salt. Sifting is important because it removes any lumps in the flour and helps to create a more tender cake.
6. Gradually add the dry ingredients to the creamed butter mixture, beating well until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Use a rubber spatula to scrape down the sides of the bowl to ensure everything is evenly mixed.
7. Spoon the batter into the prepared pan, spreading it evenly with the spatula.
8. Arrange the green tomato pieces (or plum slices) in concentric circles over the batter. The fruit should be nestled slightly into the batter.
9. In a small bowl, combine the remaining sugar and cinnamon. Sprinkle this mixture lightly and evenly over the fruit and batter.
10. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Keep a close eye on the cake during the last 15 minutes of baking to prevent it from browning too quickly. If the top starts to get too dark, tent it loosely with aluminum foil.
11. Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan.

Expert Tips & Tricks

• Softened Butter is Key: Make sure your butter is truly softened, not melted. It should be soft enough to easily press a finger into, but still hold its shape. This helps to create a light and airy cake.
• Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in a tougher cake. Mix until just combined.
• Use a Springform Pan: If you have one, a springform pan makes releasing the cake much easier.
• Adjust Sugar to Taste: If your green tomatoes are particularly tart, you might want to increase the amount of sugar sprinkled on top.
• Test for Doneness: Use a wooden skewer or toothpick to check for doneness. It should come out clean or with only a few moist crumbs attached.

Serving & Storage Suggestions

This Green Tomato Breakfast Cake is delicious served warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream makes it extra special for dessert. For breakfast, it pairs well with a cup of coffee or tea.

Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and then foil, and it will keep well for up to 2 months. To reheat, thaw the cake overnight in the refrigerator and then warm it gently in a low oven or microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	253 kcal	13%
Total Fat	9.1 g	14%
Saturated Fat	5.3 g	27%
Cholesterol	67 mg	22%
Sodium	172 mg	7%
Total Carbohydrate	40 g	13%
Dietary Fiber	0.8 g	3%
Sugars	27 g	–
Protein	3.6 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Plum Cake: As the original recipe suggests, substitute the green tomatoes with fresh plums. Halve and pit the plums before arranging them on the batter.
• Apple Cake: Use thinly sliced apples (such as Honeycrisp or Granny Smith) for a classic apple cake variation.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. You may need to add a binder like xanthan gum for better texture.
• Dairy-Free: Replace the butter with a vegan butter substitute.
• Spice it Up: Add a pinch of ground cloves or nutmeg to the batter for a warmer, more complex flavor.
• Lemon Zest: Add 1 teaspoon of lemon zest to the batter for brightness.

FAQs (Frequently Asked Questions)

Q: Can I use unripe red tomatoes instead of green tomatoes?
A: While you can, the flavor will be different. Green tomatoes have a unique tartness that complements the sweetness of the cake. Unripe red tomatoes will be less tart and may not provide the same textural contrast.

Q: My cake is browning too quickly. What should I do?
A: Tent the cake loosely with aluminum foil to prevent it from browning too much. This will allow the inside to continue baking without burning the top.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day ahead of time. Store it in an airtight container at room temperature.

Q: My batter seems a little dry. What did I do wrong?
A: Make sure you are measuring your flour accurately. Spoon the flour into the measuring cup and level it off with a knife, rather than scooping it directly from the bag. Over-measuring flour can result in a dry batter.

Q: Is it necessary to sift the flour?
A: While not strictly necessary, sifting the flour helps to remove any lumps and creates a lighter, more tender cake.

Final Thoughts

Don’t be afraid to experiment with this recipe! The beauty of this Green Tomato (or Plum!) Breakfast Cake is its simplicity and versatility. Whether you stick to the original or try your own creative spin, I encourage you to give it a try. And, of course, let me know how it turns out. Share your pictures, your tips, and your variations – I love seeing what you create! Enjoy this delicious and comforting cake with a warm beverage and good company.