Yellow Tomato Spice Cake
It has lots of flavor and a dessert delight.
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- 2 c
- all purpose flour
- 1 1/3 c
- granulated sugar
- 4 tsp
- baking powder (yes)
- 1 tsp
- baking soda
- 1 1/2 tsp
- ground allspice
- 1 tsp
- ground cinnamon
- 10 3/4 oz
- can sun ripened yellow tomato soup
- 1/2 c
- butter, softened
- 3 large
- 1/4 c
1Preheat oven to 350^. Grease and flour or use a spray with flour 2- 8-inch cake pans(I like to use parchment paper on the bottom first ,then spray.Or you can use a 9x13-inch baking pan, instead.
2This is the easy part.Place all the ingredients in a blender and blend on low speed for about 1 minute. Blend on high for about 4 minutes, until well mixed.
If you want, you can use your mixer, but be sure to beat the heck out of it. LOL.
3Pour the batter evenly into the cake pans or pan(or into lined muffin cups). and bake for 35 to 40 minutes, or until wooden toothpick test clean. Allow to cool 3 minutes before inverting the 8-inch pans. Let either cakes and pan cool completely before frosting with your favorite frosting or use the one below. Store cake in the refrigerator.
4Buttery Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
1 pound pkg. powdered sugar
1 1/2 teaspoons vanilla extract
1 cup chopped pecans, optional
1/2 cup flaked coconut, optional
Beat cream cheese and butter until light and fluffy. Add powdered sugar; beat well. Add vanilla and add pecans and coconut if using. mix all well. Spread in between layers, sides and top of cake.(Just top of the 9x13 cake.)