- 6
Ingredients
- Butter, softened 1 C, divided
- Ginger, fresh, grated 1 TBS
- Brown sugar 1 7/8 C, divided
- Tomatoes, large, peeled and seeded 2 each
- Molasses 1/2 C
- Flour, unbleached white 2 1/2 C
- Baking powder 2 tsp
- Ginger, ground 1 TBS
- Cloves, ground 1/2 tsp
- Buttermilk 1 1/4 C
- Yogurt, vanilla, Greek-style as needed
Preparation
Step 1
1. Combine 1/2 cup butter with ginger and 6 tablespoons brown sugar and spread evenly on bottom of a 10-inch by 14-inch baking pan.
2. Cut tomatoes into 1/2-inch-thick slices or wedges and arrange on top of butter and sugar.
3. Cream remaining butter in a standing mixer with remaining 1 1/2 cups brown sugar and molasses.
4. In another bowl, combine flour, baking powder, ginger and cloves.
5. Add dry ingredients and buttermilk to creamed butter, alternating in thirds.
6. Pour batter over tomatoes. Bake for about 40 minutes in a 350-degree F oven, until a toothpick comes out dry when testing at center of cake.
7. Remove cake from oven and loosen edges with a knife. Invert pan onto a flat baking sheet but do not remove baking pan for 5 minutes. Serve warm or at room temperature with a dollop of yogurt.