Not Your Mother'S Tomato Soup Cake Recipe

Name: Not Your Mother'S Tomato Soup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups white whole wheat flour (King Arthur); 2/3 cup muscovado sugar, packed (or brown sugar); 1/2 teaspoon sea salt; 3/4 teaspoon baking soda; 1 teaspoon Vietnamese cinnamon; 1/2 teaspoon fresh ground cloves; 1/2 teaspoon fresh ground allspice; 1 teaspoon ground sumac (Rhus coriaria) or lemon zest; 1-2 tablespoons instant espresso powder, your choice of strength, optional; 1 teaspoon vanilla (Tahitian preferred); 2 tablespoons extra virgin olive oil (or canola oil); 1 cup low sodium V8 juice; 1/4 cup yellow raisins, plumped up in 1 tbl. of V8 juice, optional; 1 teaspoon lemon (or orange) zest, optional; powdered sugar for dusting

Servings: persons

1 1/2 cups white whole wheat flour (King Arthur)
2/3 cup muscovado sugar, packed (or brown sugar)
1/2 teaspoon sea salt
3/4 teaspoon baking soda
1 teaspoon Vietnamese cinnamon
1/2 teaspoon fresh ground cloves
1/2 teaspoon fresh ground allspice
1 teaspoon ground sumac (Rhus coriaria) or lemon zest
1-2 tablespoons instant espresso powder, your choice of strength, optional
1 teaspoon vanilla (Tahitian preferred)
2 tablespoons extra virgin olive oil (or canola oil)
1 cup low sodium V8 juice
1/4 cup yellow raisins, plumped up in 1 tbl. of V8 juice, optional
1 teaspoon lemon (or orange) zest, optional
powdered sugar for dusting

1
Preheat the oven to 350.
2
For convenience measure all the dry ingredients (excepting the sugar dusting) directly into an 8 inch pan. After blending these evenly with a fork, make 2 indentations. Pour the vanilla into one dent and the V8 juice into the other. Stir all the ingredients together with a fork until well blended. Add in the optional yellow raisins (drain off V8 juice before adding) and lemon zest. If you prefer to use a conventional mixing bowl and want to plate the cake, rather than serve out of the pan, then spray your pan with canola oil before pouring the mix into it.
3
Bake for 30 to 40 minutes. You can serve this right from the pan. If desired, dust with powdered sugar (or non dissolving sugar) using a fine meshed sieve held about 6 inches above, when the cake is cool. Optionally, you can place an object on the top of the cake and sift powdered sugar around it for a fun decorative effect. You can also serve this cake warmed. For non-vegan options, serve with a dollop of creme fraiche, ginger ice cream, or coffee flavored icing (see photos). Slice into small pieces and enjoy, from one depression era to another.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups white whole wheat flour (King Arthur), 2/3 cup muscovado sugar, packed (or brown sugar), 1/2 teaspoon sea salt, 3/4 teaspoon baking soda, and more.

Yes, Not Your Mother'S Tomato Soup Cake falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Not Your Mother'S Tomato Soup Cake

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