Savory Tomato Pound Cake

This is from The New Yorker, it was linked to from my daily Cooking email from the NY Times. The recipe developer went through a lot of experimentation to create it. Sounds really terrific to me.

Ingredients

unsalted butter, for greasing pan
200 grams (1 cups) all-purpose flour, plus more for dusting the pan
12 to 16 ounces of fresh tomatoes (large vine-ripened or heirloom, medium plum or campari, or small cherry or grape, or a mix of all)
2 teaspoons kosher salt, divided, plus more for sprinkling
100 grams (1 cup) finely grated Parmesan cheese
100 grams (7 tablespoons) unsalted butter
100 grams ( cup) extra-virgin olive oil, plus more for brushing
4 large eggs
2 teaspoons baking powder
1 teaspoon freshly ground black pepper, plus more for sprinkling

Instructions

1. Heat the oven to 350 degrees Fahrenheit. Butter and flour a 10-inch metal springform pan, cake pan, or pie pan.

2. If using large- or medium-sized tomatoes, remove the cores, then slice the tomatoes in half through their equators. Squeeze or scoop out their seeds, then coarsely chop the flesh. If using small cherry or grape tomatoes, halve or quarter them, and squeeze out their seeds by pinching them between your fingers. When all of your tomatoes are prepped, place them in a colander set over a bowl, and toss with a teaspoon of salt. Let stand and drain while you make the batter.

3. In a medium bowl, whisk together the 200 grams (1 1/2 cups) of flour, the remaining teaspoon of salt, the baking powder, and pepper until evenly combined.

4. In a stand mixer fitted with a paddle attachment, cream the Parmesan, butter, and oil on medium speed until pale white and very fluffy, about 5 minutes. Add the eggs, and beat on medium speed until smooth. Add the dry ingredients and mix on low speed until just combined. The mixture should be airy and light, with a mousselike texture.

5. Spoon about half the batter into the prepared pan. Give the tomatoes a shake in the colander, to fling off any moisture still clinging to them, then sprinkle half of the drained, salted tomatoes over the batter in the pan. Spoon the remaining batter into the pan, spreading it evenly, then sprinkle the rest of the tomatoes on top, lightly pressing them down into the batter. Brush the exposed tomatoes with more olive oil and, if desired, sprinkle on a little more salt and pepper.

6. Bake until the top is pale gold and a small knife inserted into the center of the cake comes out clean, about 40 to 45 minutes. Let the cake cool for 20 minutes before removing from the pan. Let the cake cool to room temperature before serving. Store any uneaten cake at room temperature, in an airtight container or tightly wrapped in plastic wrap.