A one-stop source for cakes--birthday, chocolate, espresso, Bundt, upside-down, loaf, and extra. From pound cake and angel nutrition (with many diversifications) to genoise and streusel-topped, from convenience classics like pink velvet, six-layer coconut, wealthy chocolate, lemon meringue, and cheesecake to classy grown-up fare together with chiffon brownies and tortes with luscious culmination, those a hundred and fifty recipes and colour photos conceal innovations, adorning, and gifting rules for each style and social gathering, no matter if no-fuss or fancy.
Baking developments come and move, yet truffles are undying. From the editors and photographers of Martha Stewart residing, brownies contains classics (German Chocolate, New York-Style Cheesecake), crowd-pleasers (Baked Alaska, Hummingbird), and brownies with specified, subtle flavors and gildings (Pecan Torte with Lemon Curd, Saffron-Scented Pear Upside-Down Cake). no matter if you would like a birthday cake (for any age!), have bake-sale responsibility, need a travel-friendly espresso cake, or search to provoke at a cocktail party or with a hand-crafted present, Martha Stewart's truffles has greater than one hundred fifty tarts plus rules for adorning, gifting, and storing. appealing colour images that indicates you simply what you are aiming for and dozens of make-ahead information make baking low-stress.
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Additional resources for Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more
MAKES 6 For the streusel ½ cup all-purpose flour ½ cup packed mild brown sugar ½ cup coarsely chopped pecans four tablespoons chilly unsalted butter, reduce into small items FOR THE CAKE ½ cup (1 stick) unsalted butter, melted, plus extra for pans 2½ cups all-purpose flour, plus extra for pans 1½ teaspoons baking powder ¾ teaspoon coarse salt ½ teaspoon baking soda 1½ cups granulated sugar 1 cup bitter cream 2 huge eggs ½ teaspoon vanilla extract 1½ cups dried cherries 1 cup coarsely chopped pecans 1. Make the streusel: In a bowl, combine jointly flour, brown sugar, pecans, and butter with fingertips until eventually wet clumps shape. conceal and freeze until eventually able to use. 2. Make the cake: Preheat oven to 350°F. Butter six 5¾-by-3-inch mini loaf pans; airborne dirt and dust with flour, tapping out extra. In a medium bowl, whisk jointly flour, baking powder, salt, and baking soda. In a wide bowl, whisk jointly butter, granulated sugar, bitter cream, eggs, and vanilla till soft. combine in dry constituents until eventually moistened. Fold in dried cherries and pecans. three. Divide batter flippantly between ready pans; unfold to fill corners and soft tops with an offset spatula. position pans on a rimmed baking sheet. Bake quarter-hour, then eliminate from oven; fast sprinkle loaves with streusel topping, dividing frivolously. four. go back loaves to oven, and bake until eventually golden and a cake tester comes out with just a couple of wet crumbs hooked up, 25 to half-hour. move pans to a cord rack to chill 10 mins, and switch out muffins onto rack to chill thoroughly. Sticky Buckwheat Cake Sticky Buckwheat Cake Famously appropriate baking ingredients—apples, raisins, pecans, cinnamon, and brown sugar—are mixed to create a topping for this rustic ginger cake made heartier with buckwheat flour. It’s top while baked in a well-seasoned forged iron skillet, inverted, and served whereas the cake continues to be hot, so that you can get each final drop of the syrupy glaze. SERVES eight to ten FOR THE TOPPING ½ cup raisins ½ cup brandy 1 tablespoon unsalted butter ½ cup packed darkish brown sugar 1½ teaspoons floor cinnamon ⅔ cup mild corn syrup ½ cup coarsely chopped pecans (1¾ oz.) 1 apple, peeled, cored, and minimize into ½-inch cubes FOR THE CAKE ¾ cup (1½ sticks) unsalted butter, room temperature 1¼ cups packed gentle brown sugar three huge eggs 1¾ cups all-purpose flour 1 cup buckwheat flour 1½ teaspoons flooring ginger 1 tablespoon baking powder ½ teaspoon salt 1 cup milk 1 tablespoon peeled and grated clean ginger 1. Make the topping: In a bowl, mix raisins and brandy; enable stand until eventually raisins are plump, approximately 20 mins. Drain raisins; discard liquid. 2. In a 10-inch pro cast iron skillet, soften butter over medium warmth. Sprinkle with brown sugar and cinnamon; get rid of from warmth. Drizzle with corn syrup. Strew pecans, apple, and raisins over syrup. three. Make the cake: Preheat oven to 350°F. With an electrical mixer on medium pace, beat butter till gentle, approximately 2 mins. upload brown sugar; beat until eventually faded and fluffy. upload eggs, 1 at a time, beating good after each one addition.
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