Green Tomato Skillet Cake

Strong rain and winds ripped through recently. I’m always chomping at the bits to get out in the yard and survey the damage after a big rain storm.  We’ve got many big trees and those hard-headed limbs don’t always drop in a well-suited location. They don’t care about the most gaw-jus plant in your garden or your favorite pollinator-attracting plant. They’ll drop right on top of your gazing ball and break it to smitherines.

They survey after the most recent storm reveal minimal dropped limbs. Good news! However, it tore apart our tomato plants.  Lots of ripe fruit and unripened fruit was knocked to the ground. The support strips holding together the tomato cages were blown off so the long sprawling vines of the plants wound up in a tangled mess.  In order to straighten out the mess, ripe and unripened tomatoes were sacrificed.

So, all of a sudden, we found ourselves in a tomatopalooza with loads of red and green tomatoes. I figured I better finish up my garden survey and get to creating recipes for all those tomatoes.

Y’all come see us!

Green Tomato Skillet Cake

preheat oven to 350 degrees

yield: one (12-inch) cake

Spice cake never had it so good. Green tomatoes add a bit of a fresh tangy flavor. The apple-like texture will make folks think they’re eating an apple spice cake until you spring it on them that it’s  green tomatoes they’re loving. This recipe makes enough for one bundt cake if you’d rather use that than a skillet. For smaller portions, divide the recipe in half (use two eggs) and bake in a 9 or 10 inch skillet. Be sure you use a well-seasoned skillet. If using a bundt cake pan, grease and flour before adding batter. Pour warm butter glaze over the cake while it’s still hot and the cake will absorb some. 

make the cake: 

1 cup unsalted butter, room temperature

2 1/2 cups granulated sugar

3 large eggs

3 cups self-rising flour

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 cup chopped pecans

1/2 cup raisins

2 1/2 cups diced green tomatoes

In a large bowl, cream butter and sugar with an electric mixer until smooth and creamy. Add eggs, one at a time and mix, after each addition, until well incorporated.

In a medium bowl, whisk together self-rising flour, cinnamon, nutmeg and ginger.  Stir in pecans and raisins.

Gradually add flour mixture to wet ingredients. Beat until all the dry ingredients are well incorporated.

Stir in diced green tomatoes. Batter will be thick.

Pour into a well-seasoned 12 inch cast iron skillet. Spread evenly.

Bake in a 35o degree preheated oven for 60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven.

make the icing:

Start making the icing toward the end of the bake time for the cake.  

1 cup pecans, chopped

1/2 cup unsalted butter

1 cup confectioner’s sugar

a few drops of half and half

Add chopped pecans to a hot  skillet and toast for 5 minutes, stirring frequently,  or until you can smell a toasted aroma and the pecans start to brown slightly. Remove from skillet and set aside.  Wipe skillet clean and return to burner.

Reduce heat to medium.  Add butter, stir occasionally until melted.

Gradually whisk powdered sugar into melted butter.

Whisk in a few drops of half and half until the icing is smooth and creamy.

While the cake is still hot, pour hot icing over top.

Sprinkle icing with toasted pecans.

Let cool for at least 30 minutes before slicing. Serve out of the skillet. Don’t be ashamed.

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4.43 from 7 votes

Green Tomato Skillet Cake

Author: Jackie Garvin

Ingredients

• Green Tomato Skillet Cake
• preheat oven to 350 degrees
• yield: one 12-inch cake
• Spice cake never had it so good. Green tomatoes add a bit of a fresh tangy flavor. The apple-like texture will make folks think they're eating an apple spice cake until you spring it on them that's it's green tomatoes they're loving. This recipe makes enough for one bundt cake if you'd rather use that than a skillet. For smaller portions divide the recipe in half (use two eggs) and bake in a 9 or 10 inch skillet. Be sure you use a well-seasoned skillet. If using a bundt cake pan, grease and flour before adding batter.
• make the cake:
• 1 cup unsalted butter room temperature
• 2 1/2 cups granulated sugar
• 3 large eggs
• 3 cups self-rising flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup chopped pecans
• 1/2 cup raisins
• 2 1/2 cups diced green tomatoes
• make the icing:
• Start making the icing toward the end of the bake time for the cake.
• 1 cup pecans chopped
• 1/2 cup unsalted butter
• 1 cup confectioner's sugar
• a few drops of half and half

Instructions

• Make the cake:
• In a large bowl, cream butter and sugar with an electric mixer until smooth and creamy. Add eggs, one at a time and mix, after each addition, until well incorporated.
• In a medium bowl, whisk together self-rising flour, cinnamon, nutmeg and ginger. Stir in pecans and raisins.
• Gradually add flour mixture to wet ingredients. Beat until all the dry ingredients are well incorporated.
• Stir in diced green tomatoes. Batter will be thick.
• Pour into a well-seasoned 12 inch cast iron skillet. Spread evenly.
• Bake in a 35o degree preheated oven for 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Remove from oven.
• Make the icing:
• Add chopped pecans to a hot skillet and toast for 5 minutes, stirring frequently, or until you can smell a toasted aroma and the pecans start to brown slightly. Remove from skillet and set aside. Wipe skillet clean and return to burner.
• Reduce heat to medium. Add butter, stir occasionally until melted.
• Gradually whisk powdered sugar into melted butter.
• Whisk in a few drops of half and half until the icing is smooth and creamy.
• While the cake is still hot, pour hot icing over top.
• Sprinkle icing with toasted pecans.
• Let cool for at least 30 minutes before slicing. Serve out of the skillet. Don't be ashamed.

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