Green Tomato Breakfast Cake

Green Tomato Breakfast Cake
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 60 mins

The recipe is based on a 40-year-old recipe for plum cake that first appeared in Marion Burros and Lois Levine's The Elegant but Easy Cookbook. This cake is just as good for dessert as it is for breakfast.


Nonstick cooking spray
1/3cup butter, softened
1cup sugar
2 large eggs
1teaspoon vanilla extract
1cup sifted all-purpose flour
1teaspoon baking powder
1/8teaspoon salt
2 green tomatoes, cored and cut into eighths
2teaspoons turbinado or granulated sugar
1/2teaspoon ground cinnamon


  1. Preheat oven to 350F. Spray a 9-inch round cake pan or baking dish with oil.
  2. Cream butter and sugar. When slightly fluffy, beat in eggs and vanilla.
  3. Combine flour, baking powder and salt and sift into the creamed butter mixture; beat well. Spoon batter into prepared pan. Arrange green tomato pieces in concentric circles over batter. Sprinkle lightly with sugar and cinnamon.
  4. Bake 50 minutes to 1 hour or until cake is firm and golden and tests done.

For more on green tomatoes, click here.

Nutritional Info *per serving

  • Glycemic Load 17.85
  • Calories 260
  • Fat 9g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 65mg
  • Sodium 190mg
  • Potassium 130mg
  • Carbohydrate 41g
  • Fiber 1g
  • Sugars 28g
  • Protein 4g
  • Trans Fat 0
  • Vitamin A 10%
  • Vitamin C 20%
  • Calcium 6%
  • Iron 8%