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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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TOMATO UPSIDE DOWN CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Miller Estate in Wills Point, Texas in 1992. Ingredients:
1/2 cup dark brown sugar |
5 ounces unsalted butter |
4 ounces unsalted butter at room temperature |
1/2 cup dark brown sugar |
2 large eggs |
1 cup flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 large firm ripe tomato |
1-1/2 cups yellow tomato preserves |
yellow tomato preserves |
1 quart yellow pear tomatoes |
1 lemon halved lengthwise and sliced thin |
3/4 cup brown sugar |
3/4 cup granulated sugar |
1/2 cup water |
Directions:
1. Melt together 5 ounces butter and 1/2 cup dark brown sugar.
2. Pour into large round cake pan.
3. Slice tomato evenly 1/8 thick then place slices in cake pan touching but not overlapping.
4. Combine all preserve ingredients in stainless steel saucepan and simmer 30 minutes.
5. Raise heat to high and while stirring constantly reduce mixture to a thick consistency.
6. Spread preserves on top of tomato slices taking care not to disturb tomato slices.
7. Sift together flour, baking powder and salt.
8. In separate bowl cream together 4 ounces butter and 1/2 cup sugar on medium speed 5 minutes.
9. Add eggs one at a time and beat briefly.
10. Add sifted dry ingredients and beat only until smooth.
11. Scrape bowl thoroughly with a rubber spatula and beat briefly until batter is completely smooth.
12. Spread batter in the pan evenly then bake at 350 for 40 minutes.
13. Remove cake from oven and allow to cool 10 minutes.
14. Flip cake over onto a large plate to remove from pan.
15. Serve warm with a dollop of whipped cream.
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