This very hearty and rustic cake would be amazing to serve at brunch, and it goes great with afternoon tea. It can be sliced reasonably thin, so that one 9-inch round two layer cake can serve up to 20 people! (This recipe yields two 9-inch round pans or 24 cupcakes.)
Preheat oven to 350°F. Grease two round 9 inch baking pans. (I like to used coconut oil, but of course use what you enjoy!)
Wisk dry ingredients in a bowl.
Add all the wet ingredients (except chopped tomatoes) to the bowl and mix together with hand mixer.
Gently fold chopped tomatoes into mixture with a spatula until distributed throughout the batter.
Add cake mix to greased pans.
Bake cake at 350 degrees for 45-60 minutes, until nicely browned and toothpick test comes out clean. Remove pan from oven.
When cake has slightly cooled, remove from pan and place on cooling racks. Once cooled to room temperature, layer cakes with wax paper, stack and refrigerate overnight (or minimum 2-3 hours).
Spread Amazing Cream Cheese Icing over cake as desired.
Slice and enjoy!