ORANGE CORNMEAL CAKE
This orange-flavored cake has white wine in the batter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
- In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
- Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
- Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.
LEMON CORNMEAL CAKE
Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h15m
Yield Makes one 9-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture.
- Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners' sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.)
Nutrition Facts : Calories 536 g, Cholesterol 80 g, Fat 37 g, Fiber 6 g, Protein 9 g, SaturatedFat 5 g, Sodium 108 g
MARTHA STEWART'S CORNMEAL LOAF CAKE
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
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
CORNMEAL LOAF CAKE WITH NECTARINES
This lemon-flavored loaf cake is drenched in a nectarine syrup.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Yield Makes 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan. Dust with sugar and flour, and tap out excess; set aside. In a mixing bowl, cream butter until smooth. Add 1 cup sugar; beat until light and fluffy.
- In a bowl, whisk 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 2 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 cake browns too quickly. Let cool 10 minutes in pan; invert cake onto a wire rack. Reinvert and let cool completely.
- In a skillet, stir together nectarines and remaining 2 tablespoons sugar; add 2 tablespoons water. Cook, stirring, until fruit is soft and liquid syrupy, about 5 minutes. Let cool before serving with the cake.
BASIC POUND CAKE
Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 loaves
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
- Sift the flour with the salt and baking powder two times and set aside.
- With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
- Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
GLAZED LEMON POUND CAKE
Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
- In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
- Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
- Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE
Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what's the difference? This citrus-scented cornmeal number is endlessly adaptable - use whatever fat you have on hand, dairy or light, bright flavoring you have on hand - and requires just one bowl. It's wonderful in slices, but extra nice toasted and buttered for breakfast.
Provided by Melissa Clark
Categories breakfast, cakes, dessert
Time 1h
Yield 1 (9-inch) loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
- In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
- Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
- Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
- Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.
ORANGE CORNMEAL CAKE
Steps:
- Preheat oven to 375°F. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of waxed or parchment paper, and brush paper with oil.
- Whisk together flour, cornmeal, baking powder, salt, and orange zest. In another bowl, whisk together oil, eggs, 1 cup sugar, and the wine until smooth. Add flour mixture and whisk gently to combine.
- Pour batter into prepared pan; sprinkle evenly with remaining 1/3 cup sugar (the layer of sugar will be thick). Bake until cake begins to pull away from sides of pan and a cake tester inserted into the center comes out clean, 35 to 40 minutes.
- Cool in pan 20 minutes. Run a knife around edge of cake; gently invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a wire rack to cool completely. Serve with orange segments, if desired.
- Segmenting Oranges
- Slice off both ends of fruit with a sharp paring knife. Working from top to bottom, cut away rind (including bitter white pith) with long strokes, following the fruit's curve. Then cut between membranes to release each segment.
GLUTEN-FREE POUND CAKE WITH CRANBERRIES
Using a gluten-free baking blend means this cake doesn't require an array of alternative flours.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter, granulated and brown sugars, and orange zest on medium-high until very light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla and salt. With mixer on low, gradually add flour blend and cinnamon and beat until just combined (do not overmix). Fold in pecans and cranberries.
- Transfer batter to pan, smooth top, and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, about 1 1/4 hours (cover with foil if browning too quickly). Let cool in pan 15 minutes. Turn out onto a wire rack and let cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 562 g, Fat 30 g, Fiber 4 g, Protein 7 g, SaturatedFat 16 g
CORNMEAL-BERRY SHEET CAKE
Talk about an American beauty! Mixed berries and whipped cream help this golden sheet cake hit all the right red, white, and blue notes. It's just the thing for feeding a crowd on 4th of July.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h50m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving overhang on long sides. Butter parchment. Whisk together flour, cornmeal, baking powder, and salt in a bowl.
- Beat butter and 1 1/2 cups sugar on medium-high speed until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk and beating until just combined. Spread batter in prepared pan.
- Sprinkle berries over top, then sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and a toothpick inserted into center comes out clean, about 1 hour. Let cool completely on a wire rack. Remove cake with parchment and cut into pieces (3 or 4 on short side, then 4 or 6 on long side). Cake is best served the same day, with whipped cream and additional berries.
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