Martha Stewarts Marble Cake With White Chocolate Glaze Recipes

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MARBLE CAKE



Marble Cake image

Spoonfuls of vanilla and chocolate swirl together to make this delightful marble cake for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-by-5-inch loaf

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup plus 1 tablespoon Dutch-process cocoa powder

Steps:

  • Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
  • In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
  • Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
  • Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

MARTHA STEWART'S CORNMEAL LOAF CAKE



Martha Stewart's Cornmeal Loaf Cake image

Make and share this Martha Stewart's Cornmeal Loaf Cake recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 14

3/4 cup unsalted butter, room temperature, plus more for pan (1 1/2 sticks)
1 cup sugar, plus
2 tablespoons sugar, plus more for pan
1 1/4 cups all-purpose flour, plus
2 tablespoons all-purpose flour, plus more for pan
1/2 cup yellow cornmeal, plus
2 tablespoons yellow cornmeal
1 tablespoon lemon zest, grated
2 tablespoons lemon juice (1 lemon)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup buttermilk

Steps:

  • Preheat oven to 350 degrees. Generously butter a 9X5-inch loaf pan. Dust with sugar and flour, tapping out excess; set aside.
  • In a mixing bowl, cream butter until smooth. Add 1 cup sugar; beat until light and fluffy.
  • In a bowl, whish together flour, cornmeal, lemon zest, baking powder, baking soda, and salt.
  • In another bowl, whisk together eggs, buttermilk, and lemon juice.
  • With mixer on low speed, add flour mixture to butter mixture in two batches, alternating with the buttermilk mixture. Beat until just combined, scraping bowl as needed. Pour batter into prepared pan.
  • Bake until center is springy to the touch, about 55 minutes; drape with foil if top browns to quickly. Let cool 10 minutes in pan; invert cake onto a wire rack. reinvert and cool completely.

Nutrition Facts : Calories 3299.6, Fat 159.1, SaturatedFat 93.8, Cholesterol 1007.9, Sodium 3418.4, Carbohydrate 429.8, Fiber 11, Sugar 237, Protein 50.5

MARTHA STEWART'S MARBLE CAKE WITH WHITE CHOCOLATE GLAZE



Martha Stewart's Marble Cake With White Chocolate Glaze image

Make and share this Martha Stewart's Marble Cake With White Chocolate Glaze recipe from Food.com.

Provided by Ariella

Categories     Dessert

Time 1h10m

Yield 1 marble loaf, 9 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter, room temperature, plus more for pan
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup Dutch-processed cocoa powder, plus
1 tablespoon Dutch-processed cocoa powder
3/4 cup confectioners' sugar, sifted
2 tablespoons milk
2 1/4 ounces white chocolate, melted and cooled

Steps:

  • Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour. Set aside one-third of the batter.
  • In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
  • Spoon batters into the prepared pan in two layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
  • Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
  • To make glaze: In a small bowl, whisk together sugar and milk. Whisk in chocolate. Pour over cake, allowing to drip down sides. Serve immediately.

Nutrition Facts : Calories 392.6, Fat 15.1, SaturatedFat 8.8, Cholesterol 99.8, Sodium 263, Carbohydrate 60.2, Fiber 1.4, Sugar 37.4, Protein 6.1

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