Not all cakes need to be sweet! This Savoury Parmesan Basil Tomato Cake is delicious and wonderfully memorable. You'll crave this Parmesan flavoured cake studded with burstingly fresh cherry tomatoes and fresh basil all summer long! Whip up with grape tomatoes in the cold months for a taste of warmth!
Preheat oven or Traeger to 350°F. Use 1 tablespoon of butter to grease a 10-inch cast iron skillet, coat with flour, tap out excess flour, and set aside.
Add the halved or quartered cherry tomatoes to a colander over a bowl. Use your fingers to scoop out the seeds. Sprinkle 1 teaspoon of the kosher salt over the tomatoes and toss to coat. Let them drain over the bowl while you prepare the cake.
In a small mixing bowl, whisk together the flour, baking powder, remaining salt, and black pepper.
In a stand mixer fitted with a paddle, or in a large mixing bowl with a hand mixer, beat together the Parmesan cheese, butter, and olive oil at medium speed until very light in colour, about 5 minutes. Add the eggs, beat on medium speed until evenly combined and smooth.
Use a sturdy spoon or silicone spatula to stir the dry ingredients in just until no dry pockets remain. Spoon half of the batter into the prepared pan. Spread gently to smooth the batter.
Shake the tomatoes in the colander to remove any excess moisture. Arrange half of the tomatoes over the batter. Sprinkle half of the basil over the tomatoes. Dollop the remaining batter over the tomatoes, smooth gently, then arrange the remaining tomatoes over the top. Brush the tomatoes with garlic olive oil, then scatter the rest of the basil over the top.
Bake for about 40 to 45 minutes in a standard oven or 30 minutes in a Traeger, or until a skewer or thin knife inserted in the center comes out clean. Let cool completely in the pan before slicing and serving.
Leftovers can be stored tightly wrapped or in an airtight container at room temperature for up to 5 days.