City Palate

The Harvest Issue - September October 2017

Tomato Apple Cake
Jul/Aug 2009
Tomato paste adds sweetness and a rich, deep flavour to this chunky apple cake.

3 c. all-purpose flour
1 T. baking powder
2 t. cinnamon, plus a bit more
1/2 t. salt
4 tart apples, unpeeled and cut into large chunks
1 T. lemon juice (or enough to keep the apples from turning brown)
1/2 c. granulated sugar
3 large eggs
1/2 c. canola oil
1 c. packed brown sugar
1 5.5 oz. can tomato paste
An empty tomato paste can full of orange juice or water (about 1/2 cup)
2 t. vanilla
1/2 - 1 c. chopped toasted walnuts or pecans (optional)

Preheat the oven to 350°F. Spray a bundt or tube pan well with nonstick spray.

In a large bowl, stir together the flour, baking powder, 2 t. cinnamon and salt. In another bowl, toss the apple chunks with lemon juice, 1/4 c. of granulated sugar and a bit more cinnamon; set aside.

In a third bowl, whisk together the eggs, oil, brown sugar, the remaining granulated sugar, tomato paste, orange juice and vanilla until smooth. Add to the dry ingredients and stir just until blended.

Pour a third of the batter into the prepared pan and smooth the top. Scatter with a third of the apples (and half the nuts, if you’re using them), then repeat with another layer of batter and apples and nuts, and a final layer of batter, then finish with the remaining apples. Pour any juices that have accumulated in the bottom of the apple bowl over top. Bake for 1 hour and 15 minutes, until golden and springy to the touch. Cool the cake in the pan to lukewarm before inverting it onto a wire rack or plate. Makes 1 cake; serves 24.