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Oct 163 min read

Using Green Tomatoes

10/16/2024


Preparing for the frost this week, I harvested the last of my tomatoes. (I grow Speckled Roman paste tomatoes and highly recommend them.) A lot of them are green. I know they will ripen some indoors if I treat them right but I just happened to stumble across this recipe by Rachel Rappaport from Food52 for a Green Tomato Crumb Cake. Since the volunteer meeting was coming up, I thought it would be a great chance to test it out and share it with my garden peers, who won't balk at the idea of a tomato—which is a fruit, I will remind anyone!—in a cake.


The response was intense and I've been asked to share the recipe, so here it is. Turns out I'm not the only one with an excess of green tomatoes.


Pro-Tip: Do what you can to dry off your diced tomato pieces before adding them to the batter. Excess moisture can make the cake more like a pudding. I removed the seeds/gel and then patted the whole thing down gently with a towel before dusting with flour, which prevents the pieces from sinking to the bottom of the cake while baking.


Green Tomato Crumb Cake

Ingredients

(Batter)

  • 2/3 cup (151 grams, about 11 tablespoons) unsalted butter, melted and cooled

  • 1 large egg, at room temperature

  • 1/2 cup (106 grams) dark brown sugar

  • 1/2 cup (100 grams) granulated sugar

  • 1 teaspoon vanilla extract

  • 1 cup (225 grams) buttermilk, at room temperature

  • 2 cups plus1 tablespoon (248 grams) all-purpose flour, divided, plus more for preparing the pan

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 2 1/2 cups (about one 10-ounce) medium diced green tomato, patted dry


(Topping)

  • 3 tablespoons (40 grams) cold unsalted butter, cut into 1/4-inch cubes

  • 1/2 cup (106 grams) dark brown sugar

  • 1/2 cup (60 grams) all-purpose flour

  • 1/2 teaspoon ground cinnamon


Directions

  1. Heat oven to 350°F.

  2. Spray or butter and flour a 9-inch springform pan.

  3. For the batter:

    1. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk together the Dry Ingredients: 2 cups of the flour, both sugars, baking powder, baking soda, salt, and spices.

    2. In a medium bowl, whisk together the Wet Ingredients: egg, vanilla, buttermilk, and cooled butter.

    3. Pour the Wet ingredients over the Dry ingredients. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat until smooth.

    4. Toss the tomatoes with the remaining 1 tablespoon (8 grams) flour.

    5. Fold in the tomatoes.

    6. Pour into the prepared pan.

  4. For the topping:

    1. In a medium bowl, stir together the sugar, flour, and cinnamon.

    2. Use your fingertips to work in the butter until large, shaggy crumbs form.

    3. Sprinkle the topping over the batter.

    4. Press the crumbs lightly into the top.

  5. Bake for about 55 to 60 minutes, until a thin knife or cake tester inserted into the center comes out clean.

  6. Cool in the pan on a wire rack for 15 minutes and then loosen the cake from the pan and slide it onto the rack to cool completely.

  7. Slice into wedges and serve.


Storage

  • Store leftovers in an airtight container for up to 2 days.

  • Wrap cake with cling wrap (first layer) and aluminum foil (second layer) and label; use within 6 months.



Brianna Gohde

RCMG Volunteer

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