Medium 2h 24 servings
06 May 2021

Tomato apple cake



  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 2 tbsp ground flax seed (optional)
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • ½ tsp salt
  • 4 tart apples, unpeeled and cut into large (½”-1”) chunks
  • 1 tbsp lemon juice (or enough to keep them from turning brown)
  • 3 large eggs
  • ½ cup canola or olive oil
  • 1 cup packed brown sugar
  • ½ cup sugar
  • 5.5 oz San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes
  • orange juice or water (about half a cup)
  • 2 tsp vanilla
  • 1/2-1 cup chopped walnuts or pecans (optional)


Preheat the oven to 350°F. Spray a Bundt or tube pan well with nonstick spray.

In a large bowl, stir together the flours, flax seed, baking powder, cinnamon and salt. In another bowl, toss the apple chunks with lemon juice, about 1/4 cup of the sugar and a bit of cinnamon; set aside.

In a third bowl, whisk together the eggs, oil, brown sugar, sugar, San Marzano DOP tomatoes, orange juice and vanilla until smooth. Add to the dry ingredients and stir just until blended.

Pour a third of the batter into the prepared pan and smooth the top. Scatter with a third of the apples (and half the nuts, if you’re using them), then repeat with another layer of batter and apples and nuts, and a final layer of batter, then apples. (Nuts are best kept inside the cake to keep them from burning.) Pour any juices that accumulated in the bottom of the apple bowl on the top.

Bake for 1 hour and 15 minutes, until golden and springy to the touch.

Cool the cake in the pan to lukewarm before inverting it onto a wire rack or plate.