Description
In the symphony of flavors found in this Tomato Soup Cake each ingredient comes together to create a melody that balances the sweet elements. This cake challenges notions by combining the warmth of cinnamon, nutmeg, allspice and cloves, with the unexpected tanginess of tomato soup. The result is a moist and dense texture that tells stories of baking techniques from years gone by. Topped with a frosting that gracefully covers its crumb this cake showcases how ordinary pantry staples can be transformed into a remarkable dessert that will leave lasting memories even after every last bite has been enjoyed.
Ingredients
Cake:
2 c sifted flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
1 1/2 tbsp baking powder
1 1/3 c sugar
1/2 c butter
1 can tomato soup
2 eggs
1/4 c milk
Frosting:
1/2 c butter
1/2 c brown sugar
1 1/2 c sifted powdered sugar
4–6 tbsp milk
2 tsp vanilla extract
Instructions
Cake Recipe:
Preheat your oven to 325°F (163°C). Flour a baking pan measuring 9×13 inches or a bundt pan.
In a bowl combine 2 cups of flour, 1 1/2 tablespoons of baking powder and the following spices; cinnamon (1 teaspoon), nutmeg (1 teaspoon), allspice (1 teaspoon) and cloves (1/2 teaspoon). Sift these ingredients into a large bowl.
In a bowl cream together 1/2 cup of butter and 1 1/3 cups of sugar until the mixture becomes light and fluffy.
Beat in the eggs one, at a time then add the can of tomato soup and 1/4 cup of milk to the mixture. Stir until combined.
Gradually add the ingredients to the mixture and mix until just blended.
Pour the batter into the pan. Bake for approximately 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 15 minutes before removing it from the pan.
Frosting Recipe:
In a saucepan, over medium heat melt together 1/2 cup of butter and 1/2 cup of sugar.
Stir in sifted sugar (1 1/2 cups) and gradually add milk (4 to 6 tablespoons) while adjusting its quantity based on your desired consistency.
Remove from heat then mix in vanilla extract (2 teaspoons).
Drizzle the frosting onto the cake that has cooled down allowing it to cascade, along the edges.
Cut a slice. Savor your Tomato Soup Cake!
Notes
For those who dance in the gluten-free realm, fear not, for this Tomato Soup Cake waltzes gracefully into your world with a few simple swaps. Replace the traditional flour with your favorite gluten-free all-purpose blend – one that mimics the heft and texture of its wheat-based cousin. Just ensure it’s a cup-for-cup substitution to keep the alchemy of our ingredients in perfect balance. Also, double-check that your baking powder is gluten-free, as some brands can be sneaky with additives. Finally, scrutinize that can of tomato soup; not all are created gluten-free.
- Prep Time: 30 MIN
- Cook Time: 30 MIN
