Green Tomato Breakfast Cake (Or Plum)
80 mins (prep 20, cooking 60)
10 ingredients
8 servings
When Marion Burros ran this simple recipe in the New York Times, it became the paper’s single most requested recipe. Based on a 40-year-old recipe for plum cake that first appeared in Marion Burros and Lois Levine’s The Elegant but Easy Cookbook, this cake is just as good for dessert as it is for breakfast. We substituted green tomatoes for the plums originally called for, but you can use either.

Categories:  fruit , tomato , pitted-fruits , cakes , breakfast , plums , <-4-hours , vegetable , time-to-make , dessert ,
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Serving Size (42.65 g)
Servings 8
Amount per Serving
Calories 192.13 Calories from Fat 72.0
% Daily Value *
Total Fat 8.0g 98.44%
Saturated Fat 5.06g 202.59%
Trans Fat 0.32g %
Cholesterol 21.2mg 56.52%
Sodium 161.05mg 53.68%
Total Carbohydrate 31.16g 83.1%
Dietary Fiber 0.09 g 2.8%
Sugars 30.82 g %
Protein 0.09g 1.45%
Vitamin A 246.84IU% Vitamin C 0.01mg%
Calcium 38.17mg% Iron 0.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggs, sifted all-purpose flour, green tomatoes