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Also available as an ebook
PLUS
Frosting and filling recipes, easy garnishes,
and other finishing touches
Martha Stewarts
cakes
Gillian MacLeod
Cover photographs:
Jonathan Lovekin
portrait:
Miller Mobley
Also available:
$24.99
(Canada: $27.95)
Martha Stewarts
cakes
The newest book in Martha Stewarts best
selling baking series, with more than 150
recipes for every day and every occasion
The editors at Martha
definitive books on how to bake the very best cookies, cupcakes, and pies and tarts. Now they introduce
their first-ever book devoted to cakes. Consider it your
go-to guide for everyday loaves, beautiful Bundts,
easy-to-assemble icebox cakes, and crowd-pleasing
CAKES
Cover design:
Martha Stewarts
towering
Lemon Meringue
Coco n ut L ay e r C ak e ,
and rich
POTTER
150+
recipes
Stewarts Cakes
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CONTENTS
Loaves
Basic Pound Cake with
Variations17
Introduction
by Martha Stewart11
Peaches-and-Cream
Bundt Cake54
Gingerbread26
Angel-Food Cake
with Variations61
Two-Colored-Squash
Loaf Cake29
The Basics313
ClementineVanilla Bean
Loaf Cake30
Sources345
Photo Credits346
Index347
Fruitcake37
Cake Recipes15
Bundts
& Tubes
Chocolate-Ginger
Marble Cakes45
Olive OilAnise
Mini Bundt Cakes84
Tangerine Cake 87
Coffee
Cakes
Single Layers
Rich Chocolate Cake119
Maple Cake120
Poppy-Seed Torte143
Plum-Nectarine Buckle104
Wild-Blueberry Buckle107
Chocolate-Coconut
Sheet Cake 151
Applesauce Cake135
Flourless Chocolate-Espresso
Cake 136
Orange-Yogurt Cake139
Mini Cherry-Pecan
Streusel Loaves111
Sticky Buckwheat Cake112
Almond-Berry Coffee Cake115
Chocolate-Cherry-Stout Cake155
Icebox
Cheesecakes
New YorkStyle Cheesecake167
Margarita Cheesecake181
Cheesecake with
Poached Apricots168
No-Bake Spiderweb
Cheesecake182
Strawberries-and-Cream
Cheesecake171
Lemon-Swirl Cheesecake
with Variations172
Chocolate Cheesecake186
Blood-Orange No-Bake
Cheesecake177
No-Bake Cheesecakes
with Pomegranate190
Ricotta Cheesecake178
Gingerbread Cheesecake189
Cakes
with Fruit
Cranberry Upside-Down Cake223
Pineapple Upside-Down Cake224
Layer Cakes
Buttermilk Cake with
Chocolate Frosting259
Hummingbird Cake287
Rum Rose Cake 291
Raspberry White Cake295
Strawberry Cake239
Pear Pavlova240
Chestnut-Chocolate
Layer Cake303
Gingerbread-Pear
Upside-Down Cake253
Chocolate-Cherry
Upside-Down Cakes254
Double-Chocolate Cake296
Cheesecakes
New Yorkers are convinced that their cheesecake is the best, and
indeed, this dessertsaid to have made its debut at a city delicatessen
in the 1920sis the picture of smooth, creamy perfection. While theres
no single definition of New Yorkstyle, the term generally refers to a
classic, unadorned cheesecake. This luxurious version features a creamcheese and sour-cream filling over a homemade cookie-dough crust.
Serves 8 to 10
Pinch of salt
1. Make the crust: With an electric mixer on medium speed, beat butter
and sugar until pale and fluffy, 3 to 5 minutes. Add yolks, 1 at a time,
beating well after each and scraping down sides of bowl as needed.
Beat in vanilla. Add flour and salt; beat until mixture comes together
but still crumbles.
2. Preheat oven to 350F. On a lightly floured surface, roll out dough to
slightly more than inch thick. Place the bottom of a 1 0-i nch springform pan on top of dough; using a paring knife, cut out a round about
inch larger in diameter than the pan. Transfer dough to a baking
sheet; freeze 15 minutes. Bake until golden, 12 to 15 minutes. Transfer
crust to a wire rack to cool completely.
3. Make the filling: Set a kettle of water to a boil. Replace bottom of
springform pan, butter side, and insert bottom crust. With an electric
mixer on medium speed, beat cream cheese until fluffy and smooth,
about 3 minutes, scraping down sides of bowl as needed. In a small
bowl, combine sugar and flour. Reduce mixer speed to low. Gradually
add sugar mixture to cream cheese; beat until smooth. Add eggs, 1 at
a time, beating until well incorporated after each and scraping down
sides of bowl as needed. Mix in sour cream and vanilla.
4. Pour filling over crust. Wrap bottom and sides of springform pan
in a double layer of foil; set springform pan in a large roasting pan.
Carefully pour boiling water into roasting pan to reach halfway up
side of springform pan. Bake cheesecake until set, 45 minutes; reduce
oven temperature to 325F. Continue to bake until cake is golden on
top but still slightly wobbly in center, about 30 minutes more. Turn off
oven; leave cake in oven with door slightly ajar 1 hour.
5. Remove from water bath; transfer to a wire rack to cool completely.
Refrigerate, uncovered, at least 6 hours or up to overnight. Run a knife
around edge of cake to loosen before unmolding.
C H E E S E C A K E S | 167
Pur
chas
eacopyof
MART
HAS
T
E
WART
S
CAKE
S
atoneoft
hes
er
et
ai
l
er
s
:
CLARKSON POTTER