Excerpts for Martha Stewart's Cakes : our first-ever book of bundts, loaves, layers, coffee cakes, and more


Martha Stewart's Cakes

Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more


By Martha Stewart Living

Random House LLC

Copyright © 2013 Editors of Martha Stewart Living
All rights reserved.
ISBN: 978-0-307-95434-3


CHAPTER 1

Loaves

These are anytime cakes, easy ones you want to whip up and keep on the kitchencounter to enjoy for breakfast, slice for snacks and lunchboxes, or serve withpots of tea. Rich pound cakes may be the most familiar, but plenty of otherbatters can be baked in the familiar rectangular pans, too. The loaves are alsoa cinch to dress up with fresh fruit, sauces, curds, compotes, or whipped creamfor a plated dessert.

pound cake, page 17

Pound Cake

Light on effort, heavy on satisfaction, pound cake owes its name to thetraditional ingredients—one pound each of flour, butter, sugar, and eggs—whichremain essentially the same today. This batter makes a delicious classic poundcake, and it's also the base for the variations on the following pages. A coupleof tips for success: Leave the butter and eggs out at room temperature for anhour before mixing; if they're cold, the batter will not be properly smooth.Creaming the butter and sugar thoroughly is crucial, because it gives the batterthe necessary volume. Makes two 9-by-5-inch loaves

2 cups (1 pound) unsalted butter, room temperature, plus more for pans
1 pound (about 3 cups) all-purpose flour
1 teaspoon coarse salt
2 1/4 cups sugar (1 pound)
1 teaspoon vanilla extract
9 large eggs, room temperature, lightly beaten
Whipped Cream, for serving (optional; page TK)
Macerated Berries, for serving (optional; page TK)


1. Preheat oven to 325°F. Butter two 9-by-5-inch loaf pans. In a mediumbowl, whisk together flour and salt.

2. With an electric mixer on high speed, beat butter and sugar until pale andfluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beatin vanilla. Add eggs in 4 batches, beating thoroughly after each and scrapingdown sides of bowl. Reduce speed to low; add flour mixture in 4 batches, beatinguntil just incorporated.

3. Divide batter evenly between prepared pans. Tap pans on counter; smooth topswith an offset spatula. Bake until a cake tester comes out clean, about 65minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes ontorack to cool completely. Serve with whipped cream and macerated berries, ifdesired.


Five More Pound Cakes

Vanilla Bean–Ginger pound cake

Follow Pound Cake recipe (page 15), substituting seeds of 1 vanilla bean (splitlengthwise and scraped) for the vanilla extract. Bake and cool as directed. Forthe ginger glaze: Heat 1/4 cup plus 2 tablespoons milk and 1/4 cup sliced freshginger in a saucepan over medium heat until milk begins to simmer. Let cool;discard ginger. Stir in 2 cups confectioners' sugar. Drizzle over cooled cakes.Sprinkle chopped candied ginger on top.


Chocolate-Chip pound cake

Follow Pound Cake recipe (page 15), folding 2 cups semisweet or bittersweetchocolate chips into finished batter. Bake and cool as directed. Serve cake withChocolate–Coffee Liqueur Sauce (page TK) and vanilla ice cream.


Blueberry–Sour Cream pound cake

Follow Pound Cake recipe (page 15), substituting 1/2 cup sour cream for 1/2 cupbutter. Toss 2 cups fresh blueberries with 2 tablespoons flour; fold intofinished batter. Before baking, sprinkle 2 tablespoons sanding sugar over eachcake. Bake and cool as directed. Serve with Whipped Cream (lemon variation; pageTK).


Toasted Coconut pound cake

Follow Pound Cake recipe (page 15), folding 2 cups sweetened shredded coconutinto finished batter. Before baking, sprinkle 1/3 cup additional coconut overeach cake; bake, tented with foil, and cool as directed. Serve with mango-limesauce: Purée 1 chopped pitted mango, 2 tablespoons fresh lime juice, 1 teaspoonsugar, and a pinch of salt in a food processor until smooth. Stir in 3/4 cupdiced mango and 1 teaspoon lime zest.


Marble Pound Cake

Follow Pound Cake recipe (page 15), omitting flour and salt, and dividing batterin half after the eggs are mixed into the batter in step 2. Mix 11/2 cups plus 2tablespoons flour and 11/2 teaspoons salt into half the batter; mix 1 cup plus 2tablespoons flour, 1/2 cup unsweetened cocoa powder, and 11/2 teaspoons saltinto the other half. Scoop batters into prepared pan, 1/2 cup at a time,alternating plain and chocolate. Swirl with a knife. Bake and cool as directed.


Lemon Pound Cakes

Lemon-flavored desserts always top the list of favorites among Martha StewartLiving staffers—and readers, too. This one is guaranteed to be a crowd-pleaser,with lemon zest mixed in the batter, syrup soaked into the warm cakes, and glazepoured over the top—not to mention the beautiful garnish of candied lemonslices. Makes two 9-by-5-inch loaves


For the cakes

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
3/4 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons finely grated lemon zest (from 2 lemons)
2 1/2 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
1 cup sour cream

For the candied lemon slices and syrup

1 cup granulated sugar
1 cup water
2 lemons, sliced 1/8 inch thick or thinner, seeds removed
1/3 to 1/2 cup fresh lemon juice (from about 2 lemons)

For the glaze

2 cups confectioners' sugar
4 to 6 tablespoons fresh lemon juice (from about 2 lemons)


1. Make the cakes: Preheat oven to 350°F. Butter two 9-by-5-inch loaf pans;dust with flour, tapping out excess. In a medium bowl, whisk together flour,salt, baking soda, and lemon zest.

2. With an electric mixer on high speed, beat butter and granulated sugar untilpale and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after eachaddition; mix in vanilla. Reduce speed to low; beat in flour mixture in 3batches, alternating with 2 batches of sour cream.

3. Divide batter evenly between prepared pans; smooth tops with an offsetspatula. Bake until a cake tester comes out clean, 55 to 65 minutes (tentloosely with foil if tops begin to brown too quickly).

4. Meanwhile, make candied lemon slices and syrup: In a medium saucepan, combinegranulated sugar and the water; bring to a boil, stirring to dissolve sugar. Addlemon slices; simmer very gently over medium-low heat, swirling panoccasionally, until slices are opaque throughout, about 35 minutes. Remove fromheat; with a slotted spoon, transfer slices to a sheet of waxed paper. Stirlemon juice into syrup to taste.

5. Remove cakes from oven. While still in pans, use a wooden skewer or toothpickto poke several holes in tops. Set aside 1/4 cup lemon syrup; pour remainder overcakes. Transfer pans to a wire rack to cool completely, about 2 hours. Turn outcakes onto rack; set rack over a parchment-lined rimmed baking sheet. Brush topsand sides of cakes all over with reserved syrup.

6. Make the glaze: In a small bowl, whisk together confectioners' sugar and 4tablespoons lemon juice; add up to 2 more tablespoons juice until glaze ispourable but thick. Pour over cakes (still on rack), letting it drip down sides.Let set, about 30 minutes. Garnish with candied lemon slices.


Blood Orange–Olive Oil Cake

The winning combination of chocolate and orange gets a twist: Blood-orange zestand juice flavor an olive-oil cake that is generously drizzled with a deep, darkchocolate glaze. Each slice of cake is topped with a honey-sweetened blood-orange compote. Makes one 9-by-5-inch loaf

Unsalted butter, room temperature, for pan
1 3/4 cups all-purpose flour, plus more for pan
6 blood oranges
1 cup sugar
1/2 cup buttermilk
3 large eggs
2/3 cup extra-virgin olive oil
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup honey
2 ounces bittersweet chocolate (preferably 70 percent cacao), finely chopped(1/3 cup)
1/4 cup heavy cream


1. Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan; dust with flour,tapping out excess. With a vegetable peeler, remove colorful peel from 1 orange,leaving white pith behind. With a paring knife, cut rind into enough matchsticksto yield 2 tablespoons. Finely grate enough rind of remaining oranges to yield 1packed tablespoon zest.

2. Peel 6 oranges; working over a bowl, cut segments free of membranes. Squeezejuice from membranes into a bowl (you will need ¼ cup juice). Cut segmentsin half, and place in bowl with orange-peel matchsticks.

3. Combine sugar and zest in another bowl; using your fingers, rub togetherwell. Add juice and the buttermilk; whisk to combine. Add eggs and oil; whisk tocombine. Sift together flour, baking powder, baking soda, and salt into a smallbowl; add to buttermilk mixture, whisking until smooth.

4. Transfer batter to prepared pan. Bake until golden and a cake tester comesout clean, 40 to 45 minutes. Transfer pan to a wire rack to cool 15 minutes.Turn out cake onto rack to cool completely. (Cake can be stored at roomtemperature, wrapped in plastic, up to 2 days.)

5. Stir honey into bowl with orange segments. Place chocolate in a heatproofbowl. Bring cream to a gentle simmer in a small saucepan. Pour over chocolate,let stand 5 minutes, and then whisk until smooth. Drizzle ganache over cooledcake and let set, about 1 hour. Serve with orange compote.


Cream-Cheese Pound Cake

The addition of cream cheese to the classic recipe results in an irresistiblymoist and flavorful pound cake. Instead of making two loaves, you can make asingle cake by baking the batter in a four-quart tube or Bundt pan; increase thecooking time by about five minutes. These cakes taste better the next day, andthey store beautifully in the freezer (up to three months), wrapped well inplastic and foil. Makes two 9-by-5-inch loaves

3 cups all-purpose flour
2 teaspoons salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
8 ounces (1 bar) cream cheese, room temperature
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
Vegetable oil cooking spray


1. Preheat oven to 350°F. Generously coat two 81/2-by-41/2-inch loaf pans withcooking spray. In a medium bowl, whisk together flour and salt.

2. With an electric mixer on high speed, beat butter and cream cheese untilsmooth. Add sugar slowly; beat until pale and fluffy, about 5 minutes. Add eggs,1 at a time, beating well after each addition. Mix in vanilla. Reduce speed tolow; add flour mixture in 2 batches, beating until just combined.

3. Divide batter between prepared pans (pans will seem full). Tap pans oncounter; smooth tops with an offset spatula. Bake until golden and a cake testercomes out with just a few moist crumbs attached, 70 to 85 minutes (tent withfoil if tops begin to brown too quickly). Transfer pans to a wire rack to cool10 minutes. Turn out cakes onto rack to cool completely.


Gingerbread

Gingerbread has somehow been relegated to the holiday season, but this loaf isso easy and delicious that it merits being made throughout the year. Dust thecake with confectioners' sugar before serving, and top slices with Whipped Cream(page TK) sprinkled with the same spices used in the cake, if desired. Makes one9-by-5-inch loaf

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
Confectioners' sugar, for dusting


1. Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan. Sift togetherflour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and clovesinto a large bowl.

2. With an electric mixer on medium speed, beat butter, brown sugar, andgranulated sugar until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time,mixing well after each addition. Beat in vanilla. Reduce speed to low; graduallyadd flour mixture and beat until just incorporated.

3. Transfer batter to prepared pan; smooth top with an offset spatula. Bakeuntil a cake tester comes out clean, 50 to 55 minutes. Transfer pan to a wirerack to cool completely. Run a thin knife around edge of cake to loosen. Turnout cake onto serving platter; dust generously with confectioners' sugar.


Two-Colored-Squash Loaf Cake

Once August rolls around and farm stands are overflowing with summer squash,this snacking cake is just the thing to bake. Here, two varieties—zucchini andyellow squash—are combined with nuts in a flavorful loaf. Makes one 9-by-5-inchloaf

1/2 cup plus 2 tablespoons (11/4 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
4 summer squash (combination of zucchini and yellow squash)
1 cup shelled unsalted pistachios, coarsely chopped
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/4 cups sugar
4 large eggs
1 teaspoon vanilla extract
2 teaspoons fennel seeds


1. Preheat oven to 425°F. Generously butter a 9-by-5-inch loaf pan; dustwith flour, tapping out excess. Using a box grater, coarsely grate both types ofsquash. Place grated squash in a piece of cheesecloth (or clean thin dishtowel); squeeze out as much liquid as possible.

2. Spread pistachios on a rimmed baking sheet; toast in oven 5 minutes. Transfersheet to a wire rack to cool. Sift together flour, salt, and baking powder intoa medium bowl.

3. With an electric mixer on medium-high speed, beat butter and sugar until paleand fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after eachaddition. Beat in vanilla. Add flour mixture; beat until just combined. Fold insquash, pistachios, and fennel seeds.

4. Transfer batter to prepared pan. Bake 10 minutes. Reduce heat to 350°F.Continue to bake until cake is golden brown and a cake tester comes out clean,about 1 hour. Transfer pan to wire rack to cool 10 minutes. Turn out cake ontorack to cool completely. (Cake can be stored at room temperature, wrapped inplastic, up to 2 days.)


Clementine–Vanilla Bean Loaf Cake

This fragrant cake makes the most of a plentiful supply of candy-sweetclementines—zest, juice, and segments. Vanilla beans contribute to the overallflavor, in a big way. Save the pods for making vanilla sugar: Place the splitpods in a jar of sugar, seal lid, and leave for at least a week (shake daily todistribute flavor); the sugar should keep for several months. Makes one 9-by-5-inchloaf

1/2 cup (1 stick) unsalted butter, plus more for pan
2 cups all-purpose flour, plus more for pan
10 clementines or tangerines
3/4 cup heavy cream
1 tablespoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sugar
2 vanilla beans, split lengthwise and scraped, pods reserved for another use
2 large eggs


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Excerpted from Martha Stewart's Cakes by Martha Stewart Living. Copyright © 2013 Editors of Martha Stewart Living. Excerpted by permission of Random House LLC, a division of Random House, Inc.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.



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