Tomato cake with maple syrup

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Tomato cake with maple syrup

Production: 8 – Serving
Preparation: 20 Minutes
Cooking: 45 Minutes

Amazing cake to try before the Great Pumpkin arrives.
It’s time for tomatoes just waiting to be eaten, better enjoy it.

Tomato cake with maple syrup
Ingredients:
Flour (whole wheat ) – [2 cups]  (500 ml.)
Cinnamon – [1/2 teaspoon]  (3 ml.)
Nutmeg – [1/4 teaspoon]  (1 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Baking soda – [1 teaspoon]  (5 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Butter – [1/4 cup]  (65 ml.)
Canola Oil – [1/4 cup]  (65 ml.)
Brown sugar – [3/4 cup]  (190 ml.)
Egg  – [1]
Condensed Tomato Soup (10 oz. can) – [1]
Chopped Toasted Hazelnuts  – [3/4 cup]  (190 ml.)
Champagne (Corinth) Grapes – [3/4 cup]  (190 ml.)
Cream Cheese  – [1]
Sour Cream – [3 tablespoons]  (45 ml.)
Maple syrup – [1 1/2 tablespoon]  (23 ml.)

Steps:
1- Combine flour, spices, salt, baking soda and baking powder. Set aside.
2- In another bowl, beat butter, oil and brown sugar until smooth. Add beaten egg.
3- Stir in dry ingredients gradually adding the can of tomato soup. Add nuts and raisins and mix well.
4- Pour into greased cake pan and bake 40 to 50 minutes at 350 degrees F (180 degrees C). Cool before removing from pan.
5- FOR THE GLAZE.
6- In a small bowl, whisk all ingredients (cream cheese, sour cream and maple syrup) and chill until ready to serve.

2 Comments

  1. Comment by Baker Street:

    I love that you added hazelnuts to it. And am sure that maple syrup made the topping extra special.

  2. Comment by JeBouffe:

    The hazelnuts makes a big difference and leaving some ungrinded one add a very nice crunch.