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rec ipes Baking Powder Biscuits Buttermilk Biscuits Cornmeal Drop Biscuits Cream Cheese and Chive Biscuits Spicy Cheese Biscuits Blueberry Muffins Cranberry-Zucchini Muffins Plum Coffee-Cake Muffins Date-Bran Muffins Popovers Currant Scones Oat and Dried Apricot Scones Chocolate Scones Fennel and GoldenRaisin Scones Banana-Nut Bread Pumpkin Bread Fig-Walnut Bread Cornbread Irish Soda Bread Cherry-Streusel Coffee Cake Classic Crumb Cake Pear-Spice Bundt Cake Classic Pound Cake Glazed Lemon Pound Cakes Brown Sugar Pound Cakes Marble Cake with White-Chocolate Glaze .

eggs. and create. with a little practice. scones. sugar. These and other simple baked goods are meant for any Sunday breakfast or afternoon cup of tea— or for whenever you’re in the mood to nibble on familiar favorites. Just watch as your family congregates in the kitchen. and milk or cream. he recipes in this chapter are simple and straightforward. tie on an apron. Even the local bakery doesn’t compare: A coffee cake taken from a white cardboard box simply cannot compete with one straight from the mple baked g ood s I N T R O D U C T I O N You don’t need to wait for a special occasion to make biscuits. clamoring for samples. Lots of the recipes call for little more than flour. to approach recipes for any baked good with confidence. not magic. but also on the value of fresh ingredients and original combinations. calling for just a handful of ingredients to be combined in a few short steps. and quick breads. In fact. butter. baking powder and soda. that turns out sublime Cornbread and sugar-crisped Chocolate Scones— and that enables you. Look to the following recipes for direction not only on basic techniques. and flour help give popovers their essential loft. You will find that such interactions recur throughout all baking: It is method. The flavor of a just-baked Brown Sugar Pound Cake or Cranberry-Zucchini Muffin is unlike anything found in the grocery store. They are well suited to spur-of-the-moment urges to roll up your sleeves. and how lightly beaten milk. You may already know the roles of these cornerstone ingredients— such as the way cold butter blends into flour to produce flaky biscuits. eggs. muffins. it’s likely that your pantry and refrigerator already hold the required components. 24 .

until a cake tester inserted in the center comes out clean. stemmed. whisk together flour. plus more for pan 11/4 cups sugar 5 to 6 medium fresh apricots (about 1 pound). and beat until light and fluffy. pitted. In a medium bowl. Fit cherries into any gaps between apricots. Apricot halves are arranged. room temperature. about 15 minutes. 1 stick (1/2 cup) unsalted butter. In the clean bowl of an electric mixer fitted with the whisk attachment. cut sides down. In the bowl of an electric mixer fitted with the paddle attachment. atop the butter mixture. Arrange apricot halves. smoothing with an offset spatula. Transfer pan to a wire rack to cool slightly. In the bowl of an electric mixer fitted with the paddle attachment. set aside. scraping down the sides of the bowl as needed. Add almond paste and ¾ cup sugar.C H E R RY U P S I D E DOWN CAKE HOW-TO 1. loosely covered with foil. Spread evenly over bottom of prepared pan. Spread batter over fruit.C H E R R Y U P S I D E . and beat until soft peaks form. rotating pan halfway through. and line bottom with parchment paper. and set aside. beat egg whites on medium speed until foamy. Butter an 8 -by-3-inch round cake pan. about 2 minutes. alternating with the milk and beginning and ending with the flour. Beat in vanilla and almond extracts. the fruit is first caramelized in a skillet. and halved 3/ cup all-purpose flour 4 1/ 4 cup plus 2 tablespoons fine yellow cornmeal teaspoon salt cup almond paste (not marzipan). beat until combined. Pack down the fruit slightly with your hands. 2. 2 APR I C OT. Add the egg yolks. Gradually sprinkle in the remaining ¼ cup sugar. then the fruit is layered over the mixture and topped with cake batter. Add the flour mixture in two parts. Bake. and salt. the butter and sugar are creamed and spread into the cake pan. Cake can be kept at room temperature. in pan. and invert cake onto a serving plate to cool completely. crumbled teaspoon pure vanilla extract teaspoon pure almond extract cup milk 1 teaspoon baking powder 1/ 2 1/ 4 3 large eggs. In our simplified version.u p si de-d own c a k e s A P R I C O T . beat remaining 6 tablespoons butter until smooth. halved and pitted 12 ounces fresh sweet cherries (such as Bing). cornmeal. cut sides down. for up to 3 days. 180 BAKING H AN DBOOK . 1 hour to 1 hour 10 minutes. beat 2 tablespoons butter with ¼ cup sugar on medium speed until light and fluffy. set aside. and beat until well combined. about 2 minutes. Run a knife or small offset spatula around the edges to loosen. about 1 minute. then halved cherries are tucked into the gaps.D OW N C A K E MAKES ONE 8-INCH CAKE In traditional upside-down cake recipes. separated 1/ 4 1/ 2 1/ 2 1 Preheat the oven to 350ºF. An offset spatula is used to evenly spread the creamed butter and sugar over the bottom of the pan. Fold a third of egg-white mixture into the batter with a spatula. Gently fold in remaining egg whites. baking powder.


Inc. . Excerpted by permission of Clarkson Potter. a division of Random House. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Excerpted from Martha Stewart’s Baking Handbook by Martha Stewart. All rights reserved. Copyright © 2005 by Martha Stewart.