Martha S Ste tew wart’s
CAKES
150+
our first-ever first-ever book of bundts, bundts , loaves, layers, layer s, coffee cakes, and more
recipes
CONTENTS
Bundts & Tubes
Loaves Basic Pound Cake with Variations 17 Lemon Pound Cakes
Lemon-Ginger Lemon-Ginger Bundt Cake Peaches-andPeaches-and-Cream Cream Bundt Cake 54
21
Blood Orange–Olive Oil Cake Cream-Cheese Pound Cake Introduction by Martha Stewart Cake Recipes The Basics Sources
313
347
11
26
346
Fruitcake
25
Mini Rum Bundt Cakes
57
Chocolate Bundt Cake
58
Blueberry-Lemon Blueberry-Lemon Bundt Cake
Clementine–Vanilla Clementine–Vanilla Bean Loaf Cake 30 33
Pistachio Pound Cake
22
Angel-Food Cake with Variations 61
Two-Colored-Squash Two-Colored-Squash Loaf Cake 29
Rhubarb Tea Cakes
345
Photo Credits Index
15
Gingerbread
53
Allspice Angel-Food Cakes Spiced Prune Cake
37
Cannelés
38
75
Coconut–Rum Coconut–Rum Raisin Cake
76
Fresh Ginger-Molasses Cake
Cornmeal-Buttermilk Cornmeal-Buttermilk Loaf Cake 41 Rosemary Pound Cakes
71
72
Banana Chiffon Cake
Pumpkin, Sage, and Browned-Butter Browned-Butter Cakes
Sour Cherry Savarins 42
Glazed Pecan-Raisin Pecan-Raisin Cake
83
Olive Oil–Anise Mini Bundt Cakes
Cranberry-OrangeCranberry-OrangeWalnut Tea Cakes 46
Tangerine Cake
Carrot Tea Cake
Golden Cakes with Ginger– Poached Fruit 91
84
87
Zucchini Bundt Cake
79
80
Chocolate-Ginger Chocolate-Ginger Marble Cakes 45
49
67
68
Lemon Chiffon Cake
34
64
88
Pictured, left to right: Marble Pound Cake, Tangerine Cake, New York–Style Crumb Cake, and Breton Butter Cake
Coffee Cakes
Single Layers
New York–Style Crumb Cake Ultimate Streusel Cake
95
Maple Cake
96
Mini Almond Coffee Cakes
99
Cinnamon Streusel Coffee Cake 100 Applesauce Coffee Cake
Rich Chocolate Cake
103
Poppy-Seed Poppy-Seed Torte
120
Breton Butter Cake
Molten Chocolate Cakes
124
Lighter Chocolate Cake Walnut–Olive Walnut– Olive Oil Cake
Wild-Blueberry Buckle
107
Honey Cake with Pears
Mini Cherry-Pecan Streusel Loaves 111 Sticky Buckwheat Cake
112
Almond-Berry Almond-Berry Coffee Cake
115
143
Coconut Cake with Tropical Fruit 144
104
108
140
Vanilla Sheet Cake with MaltedChocolate Frosting 123
Plum-Nectarine Plum-Nectarine Buckle
Meyer-Lemon Coffee Cake
Flourless Pecan Torte
119
127
128 131
Molasses-Spice Molasses-Spice Cake
147
148
Chocolate-Coconut Sheet Cake 151
Chocolate and Hazelnut Meringue Cake 132
Almond Semolina Cake
Applesauce Cake
Almond Torte with Pears
135
Chocolate-Cherry-Stout Cake
Flourless Chocolate-Espresso Cake 136
Citrus Cake
Orange-Yogurt Orange-Yogurt Cake
Pumpkin Spice Cake
139
152
159
Banana Pecan Cake
160 163
155
156
Icebox Striped Ice-Cream Cake
195
Chocolate–Peanut Butter Icebox Cake 196 Mint Chocolate-Chip Cake
Cheesecakes New York–Style Cheesecake Cheesecake with Poached Apricots
168
167
Margarita Cheesecake
Chocolate-Chestnut Chocolate-Chestnut Mousse Cake 200
Lemon-Swirl Lemon-Swirl Cheesecake with Variations 172
Chocolate Cheesecake
Blood-Orange Blood-Orange No-Bake No-Bake Cheesecake 177
No-Bake No-Bake Cheesecakes with Pomegranate 190
Chocolate Baked Alaskas
Raspberry Ice-Cream Cake
186
Gingerbread Cheesecake
207
189
209
Chocolate-Chip-Cookie Icebox Cake 211 Chocolate-Berry Chocolate-Berry Ice-Cream Cake 212 Frozen Espresso Cheesecake Chocolate-Hazelnut Ice-Cream Cake 216
Pictured, left to right: RaspberrySwirl Cheesecake, Chocolate Icebox Cake, Pineapple UpsideDown Cake, and Buttermilk Cake with Chocolate Frosting
203
Lemon-Blackberry Lemon-Blackberry Semifreddo Roll 204
No-Bake No-Bake Spiderweb Cheesecake 182 Maple Cheesecake with Roasted Pears 185
178
Chocolate, Banana, and Graham Cracker Icebox Cake
181
Strawberries-and-Cream Cheesecake 171
Ricotta Cheesecake
199
Gingerbread Icebox Cake
219
215
Cakes wi with Fruit Cranberry Upside-Down Upside- Down Cake
223
Pineapple Upside-Down Upside- Down Cake
224
Stone Fruit Upside-Down Upside- Down Cakes Coconut-Lime-Berry Coconut-Lime-Berry Cake
227
Buttermilk Cake with Chocolate Frosting 259
228
Mandarin Orange and Vanilla Upside-Down Upside-Down Cake 231 Lemon-Fig Lemon-Fig Cake
Apple Pie Upside-Down Upside- Down Cake Strawberry Cake Pear Pavlova
235
236
239
Olive-Oil Cake with Red Grapes 246
Gingerbread-Pear Gingerbread-Pear Upside-Down Upside-Down Cake
Red Velvet Cake
250
253
Chocolate-Cherry Chocolate-Cherry Upside-Down Upside-Down Cakes
Lemon Meringue Cake
272
276
279
Sugar-and-Spice Sugar-and-Spice Cake Vanilla Layer Cake
254
271
Citrus–Poppy Seed Cake
283
288
291
German Chocolate Cake Raspberry White Cake
280
292
295
Double-Chocolate Cake Carrot Cake
268
Pumpkin Layer Cake
Rum Rose Cake
284
287
1–2-3–4 1–2-3–4 Lemon Cake
267
One-Bowl One-Bowl Chocolate Cake with Mocha Buttercream 275
Peach and Cornmeal Upside-Down Upside-Down Cake 249 Blackberry Cornmeal Cake
243
Devil’s Food Cake 260
Candied-Pecan Candied-Pecan Cake with Browned-Butter Browned-Butter Pears 264
Chocolate Truffle Cake
245
Strawberry-Basil Shortcake
Hummingbird Cake
Coconut-Pecan Coconut-Pecan Cake with Milk Chocolate Ganache 263
Tender Lemon Cake
240
Plum Skillet Cake
Apple-Ginger Apple-Ginger Stack Cake
Chiffon Cake with Strawberries and Cream
232
Rhubarb Upside-Down Upside- Down Cake
Layer Cakes 296
299
300
Chestnut-Chocolate Chestnut-Chocolate Layer Cake 303 Almond-Orange Layer Cake Coconut Layer Cake
307
Gluten-Free Gluten-Free Chocolate Layer Cake 308 Black Forest Cake
311
304
Cheesecakes No wonder wonder cheesecake is so irresistible: It has its origins in ancient a ncient Rome, Rom e, so chefs and home cooks hav havee had thousands of years to tinker with its basic bas ic components and their proportio proportions, ns, and to develop develop new interpretations too numerous to count. Today’s cheesecakes entice us with luscious fillings, crisp cris p cookie crusts, vibrant fruit toppings, and plenty of variations to suit every desire. Some people may argue that they’re more more tarts than tha n cakes—but cakes—but no one can disagree with the fact that they’re delicious. RASPBERRY-SWIRL CHEESECAKE, PAGE 175
New York–Sty York– Style le Cheesecake New Yorkers are convinced that “their” cheesecake is the best, and indeed, this dessert—said dessert— said to have made its debut at a city delicatessen in the 1920s—is 1920s—is the picture of smooth, creamy perfection. While there’s no single definition of New York–style, the term generally refers to a classic, unadorned cheesecake. This luxurious version features features a creamcheese and sour-cream filling over a homemade cookie-dough crust. SERVES 8 TO 10
FOR THE CRUST 1
/ 2 cup (1 stick) stick) unsalted unsalted butter, butter, room temperature 1 / 2 cup sugar
2 large egg yolks 1 2 / 4 teaspoons vanilla extract 1 1 / all-purpose flour, 4 cups all-purpose plus more for dusting
Pinch of salt FOR THE FILLING
Unsalted butter, for pan 1 3 / 8-ounce 2 pounds (seven 8-ounce bars) cream cheese, room temperature 1
2 / 4 cups sugar 1 / all-purpose flour 2 cup all-purpose
5 large eggs, room temperature 1 cup sour cream, room temperature 1 1 / 2 teaspoons vanilla extract
1. Make the crust: With an electric m ixer on medium speed, beat butter
and sugar u ntil pale a nd fluff y, 3 to 5 minutes. Add yolks, yolks, 1 at a ti me, beating well af ter each and scraping down sides of bowl as needed. Beat in vani lla. Add flour and salt; beat until mixtu re comes together together
but still crumbles. cru mbles. flo ured surf ace, roll out dough to °F. On a lightly floured
2. Preheat oven to 350
slightly more than ⅛ inch thick. Place the bottom of a 10-inch 10-inch springform pan on top of dough; dough; using a paring k nife, cut out a round about ¼ inch larger in di ameter than the pan. Transfer dough to a baking
sheet; freeze 15 mi nutes. Bake until golden, 12 to 15 minutes. Transfer crust crus t to a wire wi re rack to cool completely. completely. 3. Make the f ill ing: Set a kettle of water to a boil. Replace bottom of
springform pan, butter side, and insert bottom crust. With a n electric mixer on medium speed, beat cream cheese cheese until f luff y and smooth, about 3 minutes, scraping down sides of bowl as needed. I n a smal l bowl, combine suga r and flour. Reduce mixer speed spee d to low low. Gradually Gradual ly add sugar mi xture to cream cheese; beat until smooth. Add eggs, 1 at a time, beating unti l well incorporated after each and scraping scraping down
sides of bowl bowl as needed. Mix in sour cream and vanilla. 4. Pour fil ling over crust. Wrap bottom bottom and sides of springform pan
in a double layer of foil; set springform pan in a la rge roasting pan. Careful ly pour boili ng water water into roasting pan to reach reach half way up side of springform pan. Ba ke cheesecake until set, 45 m inutes; reduce reduce oven temperature to 325°F. Continue to bake unt il cake i s golden on top but still slightl sl ightly y wobbly in center, center, about 30 minutes more. Turn off
oven; leave cake in oven with door slightly ajar 1 hour. tra nsfer to a wire wi re rack to cool completely. 5. Remove from water bath; transfer Refrigerate, uncovered, at least 6 hours or up to overnight. Run a kni fe
around edge of cake to loosen before unmolding. unmoldin g.
CHEESECAKES |
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