Sweet tomato soup pie

Ingredients:

• 2 cups premium flour
• 1 teaspoon of baking soda
• 0.5 tsp baking powder
• 0.5 tsp coarse salt
• 1 teaspoon ground cinnamon
• 0.5 tsp ground nutmeg
• 1/4 tsp ground cloves
• 110 g unsalted butter at room temperature
• 1.5 cups of sugar
• 1 tsp vanilla extract
• 2 cans (300g) of canned tomato soup, such as Campbell's
• 1.5 cups icing or whipped cream, for serving

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Generously spray a 9x9-inch baking dish with cooking spray.
2. Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves through a fine-mesh sieve into a medium bowl. Mix.
3. Combine the butter, sugar, and vanilla in another medium bowl. Beat with a mixer on medium speed until light and fluffy, about 4 minutes. Add the flour mixture and can of soup; fold with a spatula. Transfer the batter to the prepared baking dish. Smooth the surface with a spatula. Bake until a toothpick inserted into the center comes out clean, about 40 minutes.
4. Let cool completely in the pan, about 1 hour, then frost the cake or cut into squares and serve with a dollop of whipped cream.