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1
Preheat the oven to 350 degrees.
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2
Butter and line a nine-inch circular cake pan with parchment paper.
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3
Melt four tablespoons butter and the brown sugar in a small saucepan and pour into the cake pan.
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4
Slice the tomatoes into half-inch slices, arrange on the bottom of the pan in the brown sugar/butter mixture.
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5
Fill the pan as tightly as possible with large and small tomatoes.
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6
Use cherry tomatoes to fill in small spaces.
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7
Sift the flour and baking powder to fully mix, set aside.
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8
Whip three-quarters cup butter with the white sugar in an electric mixer on high until light and fluffyfive to ten minutes.
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9
Reduce mixer speed to medium, and add the eggs one at a time, mixing thoroughly after adding each one.
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10
Slowly add the flour mixture to the butter/egg mixture, scraping down the sides as needed.
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11
Mix until barely incorporated.
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12
Finish mixing the batter gently by hand.
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13
The batter will be thick.
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14
Spoon it into the pan, gently and evenly covering the tomatoes without disturbing their placement.
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15
Bake at 350 degrees until a toothpick inserted in the center comes out cleanfifty to sixty minutes.
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16
Remove from the oven and cool partiallyfive minutes.
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17
Invert onto an ample cake plate while still warm.
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18
Spoon a thick layer of tomato jam over the warm cake and serve with additional jam.
