About the Author
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MARTHA STEWART is the author of more than 75 books on
cooking, entertaining, crafts, home-keeping, gardens, weddings,
and decorating. She is the host of Cooking School on PBS.
For more than twenty years, the food editors and chefs in the
kitchens at MARTHA STEWART LIVING have produced dozens of
bestselling cookbooks, including Martha Stewart's Cooking School,
Martha's American Food, Martha Stewart's Cupcakes, Everyday Food:
Great Food Fast, and Power Foods.
Excerpt. © Reprinted by permission. All rights reserved.
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Loaves
These are anytime cakes, easy ones you want to whip up and keep
on the kitchen counter to enjoy for breakfast, slice for snacks
and lunchboxes, or serve with pots of tea. Rich pound cakes may
be the most familiar, but plenty of other batters can be baked in
the familiar rectangular pans, too. The loaves are also a cinch
to dress up with fresh fruit, sauces, curds, compotes, or whipped
cream for a plated dessert.
pound cake, page 17
Pound Cake
Light on effort, heavy on satisfaction, pound cake owes its name
to the traditional ingredients—one pound each of flour, butter,
sugar, and eggs—which remain essentially the same today. This
batter makes a delicious classic pound cake, and it’s also the
base for the variations on the following pages. A couple of tips
for success: Leave the butter and eggs out at room temperature
for an hour 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 batter the necessary volume. Makes
two 9-by-5-inch loaves
2cups (1 pound) unsalted butter, room temperature, plus more for
pans
1pound (about 3 cups) all-purpose flour
1teaspoon coarse salt
21/4cups sugar (1 pound)
1teaspoon vanilla extract
9large 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
medium , whisk together flour and salt.
2. With an electric mixer on high speed, beat butter and sugar
until pale and fluffy, about 8 minutes. Scrape down sides of
. Reduce speed to medium; beat in vanilla. Add eggs in 4
batches, beating thoroughly after each and scraping down sides of
. Reduce speed to low; add flour mixture in 4 batches,
beating until just incorporated.
3. Divide batter evenly between prepared pans. Tap pans on
counter; smooth tops with an offset spatula. Bake until a cake
tester comes out clean, about 65 minutes. Transfer pans to a wire
rack to cool 30 minutes. Turn out cakes onto rack to cool
completely. Serve with whipped cream and macerated berries, if
desired.
Five More Pound Cakes
Vanilla Bean–Ginger pound cake
Follow Pound Cake recipe (page 15), substituting of 1
vanilla bean (split lengthwise and scraped) for the vanilla
extract. Bake and cool as directed. For the ginger glaze: Heat
1/4 cup plus 2 tablespoons milk and 1/4 cup sliced fresh ginger
in a saucepan over medium heat until milk begins to simmer. Let
cool; did 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
bittersweet chocolate chips into finished batter. Bake and cool
as directed. Serve cake with Chocolate–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 cup butter. Toss 2 cups fresh blueberries with 2
tablespoons flour; fold into finished batter. Before baking,
sprinkle 2 tablespoons sanding sugar over each cake. Bake and
cool as directed. Serve with Whipped Cream (lemon variation; page
TK).
Toasted Coconut pound cake
Follow Pound Cake recipe (page 15), folding 2 cups sweetened
shredded coconut into finished batter. Before baking, sprinkle
1/3 cup additional coconut over each cake; bake, tented with
foil, and cool as directed. Serve with mango-lime sauce: Purée 1
chopped pitted mango, 2 tablespoons fresh lime juice, 1 teaspoon
sugar, and a pinch of salt in a food processor until smooth. Stir
in 3/4 cup diced mango and 1 teaspoon lime zest.
Marble Pound Cake
Follow Pound Cake recipe (page 15), omitting flour and salt, and
dividing batter in half after the eggs are mixed into the batter
in step 2. Mix 11/2 cups plus 2 tablespoons flour and 11/2
teaspoons salt into half the batter; mix 1 cup plus 2 tablespoons
flour, 1/2 cup unsweetened cocoa powder, and 11/2 teaspoons salt
into the other half. Scoop batters into prepared pan, 1/2 cup at
a time, alternating plain and chocolate. Swirl with a . Bake
and cool as directed.
Lemon Pound Cakes
Lemon-flavored desserts always top the list of favorites among
Martha Stewart Living staffers—and readers, too. This one is
guaranteed to be a crowd-pleaser, with lemon zest mixed in the
batter, soaked into the warm cakes, and glaze poured over
the top—not to mention the beautiful garnish of candied lemon
slices. 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
3/4teaspoon salt
1/2teaspoon baking soda
2tablespoons finely grated lemon zest (from 2 lemons)
21/2cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
1 cup sour cream
For the candied lemon slices and
1cup granulated sugar
1cup water
2lemons, sliced 1/8 inch thick or thinner, removed
1/3to 1/2 cup fresh lemon juice (from about 2 lemons)
For the glaze
2cups confectioners’ sugar
4to 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 ,
whisk together flour, salt, baking soda, and lemon zest.
2. With an electric mixer on high speed, beat butter and
granulated sugar until pale and fluffy, about 5 minutes. Add
eggs, 1 at a time, beating well after each addition; mix in
vanilla. Reduce speed to low; beat in flour mixture in 3 batches,
alternating with 2 batches of sour cream.
3. Divide batter evenly between prepared pans; smooth tops with
an offset spatula. Bake until a cake tester comes out clean, 55
to 65 minutes (tent loosely with foil if tops begin to brown too
quickly).
4. Meanwhile, make candied lemon slices and : In a medium
saucepan, combine granulated sugar and the water; bring to a
boil, stirring to dissolve sugar. Add lemon slices; simmer very
gently over medium-low heat, swirling pan occasionally, until
slices are opaque throughout, about 35 minutes. Remove from heat;
with a slotted spoon, transfer slices to a sheet of waxed paper.
Stir lemon juice into to taste.
5. Remove cakes from oven. While still in pans, use a wooden
skewer or toothpick to poke several holes in tops. Set aside ¼
cup lemon ; pour remainder over cakes. Transfer pans to a
wire rack to cool completely, about 2 hours. Turn out cakes onto
rack; set rack over a parchment-lined rimmed baking sheet. Brush
tops and sides of cakes all over with reserved .
6. Make the glaze: In a small , whisk together confectioners’
sugar and 4 tablespoons lemon juice; add up to 2 more tablespoons
juice until glaze is pourable 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 zest and juice flavor an olive-oil cake that is
generously drizzled with a deep, dark chocolate 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
13/4cups all-purpose flour, plus more for pan
6 blood oranges
1 cup sugar
1/2cup buttermilk
3 large eggs
2/3 cup extra-virgin olive oil
11/2teaspoons baking powder
1/4teaspoon baking soda
1/4teaspoon salt
1/4cup honey
2 ounces bittersweet chocolate (preferably 70 percent cacao),
finely chopped (1/3 cup)
1/4cup 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 , cut rind into enough matchsticks to yield 2
tablespoons. Finely grate enough rind of remaining oranges to
yield 1 packed tablespoon zest.
2. Peel 6 oranges; working over a , cut segments free of
membranes. Squeeze juice from membranes into a (you will
need ¼ cup juice). Cut segments in half, and place in with
orange-peel matchsticks.
3. Combine sugar and zest in another ; using your fingers,
rub together well. Add juice and the buttermilk; whisk to
combine. Add eggs and oil; whisk to combine. Sift together flour,
baking powder, baking soda, and salt into a small ; add to
buttermilk mixture, whisking until smooth.
4. Transfer batter to prepared pan. Bake until golden and a cake
tester comes out 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 room temperature, wrapped in
plastic, up to 2 days.)
5. Stir honey into with orange segments. Place chocolate in
a heatproof . 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 cooled cake 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
irresistibly moist and flavorful pound cake. Instead of making
two loaves, you can make a single cake by baking the batter in a
four-quart tube or Bundt pan; increase the cooking time by about
five minutes. These cakes taste better the next day, and they
store beautifully in the freezer (up to three months), wrapped
well in plastic and foil. Makes two 9-by-5-inch loaves
3 cups all-purpose flour
2 teaspoons salt
11⁄2cups (3 sticks) unsalted butter, room temperature
8 ounces (1 bar) cream cheese, room temperature
3 cups sugar
6large eggs
1 teaspoon vanilla extract
Vegetable oil cooking spray
1. Preheat oven to 350°F. Generously coat two 8½-by-4½-inch loaf
pans with cooking spray. In a medium , whisk together flour
and salt.
2. With an electric mixer on high speed, beat butter and cream
cheese until smooth. 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 to low; add
flour mixture in 2 batches, beating until just combined.
3. Divide batter between prepared pans (pans will seem full). Tap
pans on counter; smooth tops with an offset spatula. Bake until
golden and a cake tester comes out with just a few moist crumbs
attached, 70 to 85 minutes (tent with foil if tops begin to brown
too quickly). Transfer pans to a wire rack to cool 10 minutes.
Turn out cakes onto rack to cool completely.
Gingerbread
Gingerbread has somehow been relegated to the holiday season, but
this loaf is so easy and delicious that it merits being made
throughout the year. Dust the cake 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 one 9-by-5-inch loaf
1 cup (2 sticks) unsalted butter, room temperature, plus more for
pan
11/4cups all-purpose flour
1teaspoon salt
1/2teaspoon baking soda
1/2teaspoon baking powder
1 teaspoon ground cinnamon
3/4teaspoon ground ginger
3/4teaspoon freshly grated nutmeg
1/4teaspoon ground cloves
1/2cup packed dark brown sugar
1/2cup granulated sugar
4 large eggs
1teaspoon vanilla extract
Confectioners’ sugar, for dusting
1. Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan. Sift
together flour, salt, baking soda, baking powder, cinnamon,
ginger, nutmeg, and cloves into a large .
2. With an electric mixer on medium speed, beat butter, brown
sugar, and granulated 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; gradually add flour mixture
and beat until just incorporated.
3. Transfer batter to prepared pan; smooth top with an offset
spatula. Bake until a cake tester comes out clean, 50 to 55
minutes. Transfer pan to a wire rack to cool completely. Run a
thin around edge of cake to loosen. Turn out 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 and yellow squash—are combined with
nuts in a flavorful loaf. Makes one 9-by-5-inch loaf
1/2cup 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
11/2teaspoons baking powder
11/4cups sugar
4 large eggs
1teaspoon vanilla extract
2 teaspoons fennel
1. Preheat oven to 425°F. Generously butter a 9-by-5-inch loaf
pan; dust with flour, tapping out excess. Using a box grater,
coarsely grate both types of squash. Place grated squash in a
piece of cheesecloth (or clean thin dish towel); squeeze out as
much liquid as possible.
2. Spread pistachios on a rimmed baking sheet; toast in oven 5
minutes. Transfer sheet to a wire rack to cool. Sift together
flour, salt, and baking powder into a medium .
3. With an electric mixer on medium-high speed, beat butter and
sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a
time, beating well after each addition. Beat in vanilla. Add
flour mixture; beat until just combined. Fold in squash,
pistachios, and fennel .
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 onto rack to cool completely.
(Cake can be stored at room temperature, wrapped in plastic, up
to 2 days.)
Clementine–Vanilla Bean Loaf Cake
This fragrant cake makes the most of a plentiful supply of
candy-sweet clementines—zest, juice, and segments. Vanilla beans
contribute to the overall flavor, in a big way. Save the pods for
making vanilla sugar: Place the split pods in a jar of sugar,
seal lid, and leave for at least a week (shake daily to
distribute flavor); the sugar should keep for several months.
Makes one 9-by-5-inch loaf
1/2cup (1 stick) unsalted butter, plus more for pan
2 cups all-purpose flour, plus more for pan
10 clementines or tangerines
3/4cup heavy cream
1 tablespoon vanilla extract
1/4teaspoon baking powder
1/4teaspoon baking soda
1/4teaspoon salt
11/4cups sugar
2 vanilla beans, split lengthwise and scraped, pods reserved for
another use
2 large eggs
