Sunday, October 23, 2011

Green Tomato Spice Cake with Chocolate Chips & Cream Cheese Frosting

It's been quite the Indian Summer in Denver, but we finally had a frost warning last week.  I covered my healthiest 2 tomato plants and picked the green tomatos from the rest.  A few ripened up after some time with an apple in a paper bag, and the rest led me to the same solution overzealous zuchini growers know so well:  spice bread.  Well, OK, except even better, a sweet, soft, fragrant spice CAKE.

I started with this recipe, took note of some suggestions in the comments, and made some changes of my own (mostly in the "why eat raisins when you could eat chocolate chips" vein).  Can I just note, I love being a grownup and turning vegetables INTO CAKE if I dang well want to. 


4 cups chopped green  tomatoes (these will be blended so you could skip chopping them up and just halve or quarter them - in that state, they'd probably fill 5 or 6 cups)
1/2 an apple

1/2 cup butter
2 cups sugar
1 egg

2 cups flour
1 tsp baking soda
1.5 tsp ea cinnamon and nutmeg
1/4 tsp salt

1 c chocolate chips

1.  Throw the tomatoes and apple in the blender and puree.  Then pour the puree into a mesh sieve over a bowl.   Quite a bit of liquid will drain right out - I saved this to throw in a soup later.  You should be left with about 2 cups of puree.  If you have too much, squeeze a little more liquid out; too little, put some back in or puree a couple more tomatoes.

2.  Cream together butter and sugar, add egg and tomato puree and mix well.

3.  Sift dry ingredients into a large bowl.  Stir in chips and wet ingredients.

4.  Pour into a greased 9x13 cake pan and bake at 350 for 45 minutes.

Frosting:  Like so.

And now, I will probably not set foot in my kitchen for another three weeks, when I have my first trial!   So, we'll see how long I can subsist on this cake and a freezerful of tamales.  Wish me luck. 

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