Instructions: For caramel, melt together the 5 oz butter and the 1/2 c dark brown sugar.

Pour into a round 9 inch cake pan. Slice the tomato very thinly, about 1/8 inches thick. Place the slices in the cake pan, allowing them to touch but not overlap. Spread the Yellow Tomato Preserves on top of the tomato slices, taking care not to disturb the slices.

To prepare the batter, sift together the flour, baking powder, and salt. In separate bowl, cream together 4 oz butter and 1/2 c sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time and beat briefly

(the mixture will not be completely smooth at this time). Add the sifted dry ingredients and beat only until smooth. Scrape the bowl thoroughly with a rubber spatula and beat briefly until the batter is completely smooth. Spread the batter in the pan evenly. Bake in a 35- degree oven for about 309 minutes, until a skewer stuck in the middle of the cake comes out clean. Remove the cake from the oven and allow to cool for 10 minutes. Flip the cake over onto a large plate to remove it from the pan. Be sure to remove the cake while still quite warm, otherwise the cake may stick in the pan. Serve warm with a dollop of whipped cream or mascarpone.

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