Tomato-Spice Upside-Down Cake

Tomato-Spice Upside-Down Cake Recipe
Photo: Karry Hosford
Tart green tomatoes stand in for pineapple.


12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 233
Caloriesfromfat 29 %
Fat 7.5 g
Satfat 4.4 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 3.1 g
Carbohydrate 39.4 g
Fiber 0.5 g
Cholesterol 53 mg
Iron 2 mg
Sodium 184 mg
Calcium 102 mg


3 tablespoons brown sugar
2 tablespoons butter
2 teaspoons grated peeled fresh ginger
Cooking spray
1 green tomato, seeded and thinly sliced
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/8 teaspoon salt
3/4 cup granulated sugar
5 tablespoons butter, softened
1/2 cup molasses
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup fat-free milk
2 large egg whites
1 tablespoon powdered sugar


Place first 3 ingredients in a 9-inch round cake pan coated with cooking spray. Place pan over medium-low heat until sugar and butter melt, stirring frequently. Arrange tomato slices in a single layer over sugar mixture. Set aside.

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 5 ingredients (baking powder through salt); stir with a whisk. Place granulated sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until blended. Add molasses and egg yolks, 1 at a time; beat well after each addition. Beat in vanilla. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.

Beat egg whites with a mixer at high speed until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Place a plate upside down on top of cake, and invert onto plate. Cool completely. Sprinkle with powdered sugar.

Joanne Weir,

Cooking Light

July 2003
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