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For more than twenty years, the food editors and

chefs in the kitchens of

MARTHA STEWART LIVING

have produced dozens of bestselling cookbooks,


including Martha Stewarts New Pies and Tarts, Martha Stewarts

Cupcakes, Martha Stewarts Cookies, and Martha Stewarts


Baking Handbook.
MARTHA STEWART

is the author of more than eighty

books on cooking, entertaining, crafts, homekeeping,


gardens, weddings, and decorating. She is the host
of Martha Stewarts Cooking School on PBS.

Bundts & Tubes Blueberry-Lemon Bundt Cake

Chocolate Bundt Cake Coconut-Rum Raisin Cake


Banana Chiffon Cake Zucchini Bundt Cake
Coffee Cakes New YorkStyle Crumb Cake
Meyer-Lemon Coffee Cake Ultimate Streusel Cake
Blueberry Buckle Sticky Buckwheat Cake
Single Layers WalnutOlive Oil Cake
Applesauce Cake Pumpkin-Spice Cake Vanilla
Sheet Cake with Malted-Chocolate Frosting
Molten Chocolate Cakes

www.marthastewart.com
Also available as an ebook

Cheesecakes Cheesecake with Poached


Apricots Maple Cheesecake with Roasted Pears
Margarita Cheesecake Blood-Orange No-Bake
Cheesecake Lemon-Swirl Cheesecake

Icebox Chocolate-Chip-Cookie Icebox Cake


Gingerbread Icebox Cake Mint ChocolateChip Cake Lemon-Blackberry Semifreddo Roll
Chocolate-Hazelnut Ice-Cream Cake

Cakes with Fruit Coconut-Lime-Berry Cake


Rhubarb Upside-Down Cake Lemon-Fig Cake
Blackberry Cornmeal Cake Plum Skillet Cake

Layer Cakes One-Bowl Chocolate Cake with


Mocha Buttercream German Chocolate Cake
Hummingbird Cake Chiffon Cake with Strawberries
and Cream Apple-Ginger Stack Cake

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

Stewart Living have published

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:

Loaves Lemon Pound Cake Cream-Cheese Pound


Cake Rosemary Pound Cake Cranberry-OrangeWalnut Tea Cakes Chocolate-Ginger Marble Cakes

Martha Stewarts

A must-have for every baker, with recipes


for 150 classic cakes youll want to make and share

layer cakes for birthdays and other celebrations.

Martha Stewarts Cakes goes beyond recipes to help set you


up for baking success. A basics section gives you trusted
tips and guidelines on everything from mixing batter
and preparing pans to leveling, splitting, and frosting
layers. Theres also a beautifully illustrated primer on
techniques for piping simple designs and decorating
with candied and chocolate garnishes. Choose among
more than a dozen foolproof recipes for accompaniments such as glazes, sauces, curds, and fruit compotes.
Among favorites such as lovely
C ak e ,

towering

Lemon Meringue

Coco n ut L ay e r C ak e ,

and rich

Flourless Chocolate-espresso Cake, youll find

surprising twists like apple pie Upside-Down Cake,


Gingerbread Cheesecake, and Peaches-and-Cream

U.S. $24.99 / $27.95 CAN


CookingCakes
Clarkson Potter | Publishers
New York
9/13
www.crownpublishing.com
www.clarksonpotter.com

POTTER

our first-ever book of bundts, loaves,


layers, coffee cakes, and more

150+
recipes

Bundt Cake. Whether as a resource for birthdays, hol-

idays, or simply just because, Martha

Stewarts Cakes

presents an inspired collection and essential baking


techniques youll rely on for years to come.

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CONTENTS

Loaves
Basic Pound Cake with
Variations17

Introduction
by Martha Stewart11

Lemon-Ginger Bundt Cake53

Lemon Pound Cakes 21

Peaches-and-Cream
Bundt Cake54

Blood OrangeOlive Oil Cake 22

Mini Rum Bundt Cakes57

Cream-Cheese Pound Cake25

Chocolate Bundt Cake58

Gingerbread26

Angel-Food Cake
with Variations61

Two-Colored-Squash
Loaf Cake29

The Basics313

ClementineVanilla Bean
Loaf Cake30

Sources345

Rhubarb Tea Cakes33

Photo Credits346

Pistachio Pound Cake 34

Index347

Fruitcake37

Cake Recipes15

Bundts
& Tubes

Pumpkin, Sage, and


Browned-Butter Cakes38
Cornmeal-Buttermilk
Loaf Cake41

Blueberry-Lemon Bundt Cake64


Allspice Angel-Food Cakes 67
Spiced Prune Cake68
Lemon Chiffon Cake71
Cannels72
Banana Chiffon Cake75
CoconutRum Raisin Cake76
Fresh Ginger-Molasses Cake79
Sour Cherry Savarins80

Rosemary Pound Cakes42

Glazed Pecan-Raisin Cake83

Chocolate-Ginger
Marble Cakes45

Olive OilAnise
Mini Bundt Cakes84

Cranberry-OrangeWalnut Tea Cakes46

Tangerine Cake 87

Carrot Tea Cake 49

Golden Cakes with Ginger


Poached Fruit 91

Zucchini Bundt Cake 88

Coffee
Cakes

New YorkStyle Crumb Cake95


Ultimate Streusel Cake96
Mini Almond Coffee Cakes99
Cinnamon Streusel
Coffee Cake100

Pictured, left to right:


Marble Pound Cake,
Tangerine Cake, New
YorkStyle Crumb Cake,
and Breton Butter Cake

Single Layers
Rich Chocolate Cake119

Flourless Pecan Torte 140

Maple Cake120

Poppy-Seed Torte143

Vanilla Sheet Cake with MaltedChocolate Frosting123

Coconut Cake with


Tropical Fruit 144

Breton Butter Cake124

Molten Chocolate Cakes147

Applesauce Coffee Cake103

Lighter Chocolate Cake127

Molasses-Spice Cake 148

Plum-Nectarine Buckle104

WalnutOlive Oil Cake128

Wild-Blueberry Buckle107

Honey Cake with Pears 131

Chocolate-Coconut
Sheet Cake 151

Meyer-Lemon Coffee Cake108

Chocolate and Hazelnut


Meringue Cake132

Almond Semolina Cake152

Applesauce Cake135

Almond Torte with Pears 156

Flourless Chocolate-Espresso
Cake 136

Citrus Cake 159

Orange-Yogurt Cake139

Pumpkin Spice Cake 163

Mini Cherry-Pecan
Streusel Loaves111
Sticky Buckwheat Cake112
Almond-Berry Coffee Cake115

Chocolate-Cherry-Stout Cake155

Banana Pecan Cake160

Icebox

Striped Ice-Cream Cake195


ChocolatePeanut Butter
Icebox Cake 196

Cheesecakes
New YorkStyle Cheesecake167

Margarita Cheesecake181

Cheesecake with
Poached Apricots168

No-Bake Spiderweb
Cheesecake182

Strawberries-and-Cream
Cheesecake171

Maple Cheesecake with


Roasted Pears185

Lemon-Swirl Cheesecake
with Variations172

Chocolate Cheesecake186

Blood-Orange No-Bake
Cheesecake177

No-Bake Cheesecakes
with Pomegranate190

Ricotta Cheesecake178

Gingerbread Cheesecake189

Mint Chocolate-Chip Cake199


Chocolate-Chestnut
Mousse Cake200
Chocolate, Banana, and
Graham Cracker Icebox Cake203
Lemon-Blackberry
Semifreddo Roll204
Chocolate Baked Alaskas207
Raspberry Ice-Cream Cake209
Chocolate-Chip-Cookie
Icebox Cake211
Chocolate-Berry
Ice-Cream Cake212
Frozen Espresso Cheesecake215
Chocolate-Hazelnut
Ice-Cream Cake 216

Pictured, left to right: RaspberrySwirl Cheesecake, Chocolate


Icebox Cake, Pineapple UpsideDown Cake, and Buttermilk Cake
with Chocolate Frosting

Gingerbread Icebox Cake219

Cakes
with Fruit
Cranberry Upside-Down Cake223
Pineapple Upside-Down Cake224

Stone Fruit Upside-Down Cakes227


Coconut-Lime-Berry Cake228
Mandarin Orange and Vanilla
Upside-Down Cake231
Lemon-Fig Cake232
Apple Pie Upside-Down Cake235
Rhubarb Upside-Down Cake236

Layer Cakes
Buttermilk Cake with
Chocolate Frosting259

Apple-Ginger Stack Cake284

Chiffon Cake with


Strawberries and Cream260

Devils Food Cake 288

Coconut-Pecan Cake with


Milk Chocolate Ganache263

German Chocolate Cake 292

Hummingbird Cake287
Rum Rose Cake 291
Raspberry White Cake295

Strawberry Cake239

Candied-Pecan Cake with


Browned-Butter Pears264

Pear Pavlova240

Tender Lemon Cake267

12-34 Lemon Cake 299

Olive-Oil Cake with Red Grapes243

Red Velvet Cake 268

Carrot Cake 300

Plum Skillet Cake245

Chocolate Truffle Cake271

Strawberry-Basil Shortcake 246

CitrusPoppy Seed Cake 272

Chestnut-Chocolate
Layer Cake303

Peach and Cornmeal


Upside-Down Cake249

One-Bowl Chocolate Cake


with Mocha Buttercream275

Blackberry Cornmeal Cake250

Lemon Meringue Cake276

Gingerbread-Pear
Upside-Down Cake253

Pumpkin Layer Cake 279

Chocolate-Cherry
Upside-Down Cakes254

Vanilla Layer Cake 283

Sugar-and-Spice Cake 280

Double-Chocolate Cake296

Almond-Orange Layer Cake304


Coconut Layer Cake307
Gluten-Free Chocolate
Layer Cake 308
Black Forest Cake311

Cheesecakes

No wonder cheesecake is so irresistible: It has its origins in ancient


Rome, so chefs and home cooks have had thousands of years to tinker
with its basic components and their proportions, and to develop new
interpretations too numerous to count. Todays cheesecakes entice us
with luscious fillings, crisp cookie crusts, vibrant fruit toppings, and
plenty of variations to suit every desire. Some people may argue that
theyre more tarts than cakesbut no one can disagree with the fact
that theyre delicious.
raspberry-swirl cheesecake, page 175

New YorkStyle Cheesecake

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

For the crust

1/2 cup (1 stick) unsalted butter,


room temperature
1/2 cup sugar
2 large egg yolks
2 1/4 teaspoons vanilla extract
1 1/4 cups all-purpose flour,
plus more for dusting

Pinch of salt

For the filling

Unsalted butter, for pan

3 1/2 pounds (seven 8-ounce


bars) cream cheese, room
temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
5 large eggs,
room temperature

1 cup sour cream, room


temperature

1 1/2 teaspoons vanilla extract

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
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S
CAKE
S
atoneoft
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et
ai
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er
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:

CLARKSON POTTER

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