44855136 apricot cherry upside down cake recipe from martha stewart s baking handbook by martha...

7/29/2019 44855136 Apricot Cherry Upside Down Cake Recipe From Martha Stewart s Baking Handbook by Martha Stewart

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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 Golden-Raisin 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

r e c ipes
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s imp le b a k ed g oo d s I N T R O D U C T I O N

h e r e c i p e s in this chapter are simple and straightforward, calling

for just a handful of ingredients to be combined in a few short steps. They are well suited

to spur-of-the-moment urges to roll up your sleeves, tie on an apron, and create. In fact,

its likely that your pantry and refrigerator already hold the required components. Lots

of the recipes call for little more than flour, sugar, baking powder and soda, eggs, butter,and milk or cream.You may already know the roles of these cornerstone ingredients

such as the way cold butter blends into flour to produce flaky biscuits, and how lightly

beaten milk, eggs, and flour help give popovers their essential loft. You will find that

such interactions recur throughout all baking: It is method, not magic, that turns out

sublime Cornbread and sugar-crisped Chocolate Sconesand that enables you, with a

little practice, to approach recipes for any baked good with confidence.

Look to the following recipes for direction not only on basic techniques, but also on

the value of fresh ingredients and original combinations. The flavor of a just-bakedBrown Sugar Pound Cake or Cranberry-Zucchini Muffin is unlike anything found in

the grocery store. Even the local bakery doesnt compare: A coffee cake taken from a

white cardboard box simply cannot compete with one straight from the oven. Just

watch as your family congregates in the kitchen, clamoring for samples.

You dont need to wait for a special occasion to

make biscuits, muffins, scones, and

quick breads. These and other simple bakedgoods are meant for any Sunday breakfast

or afternoon cup of teaor for whenever youre in

the mood to nibble on familiar favorites.

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A P R I C O T - C H E R R Y U P S I D E - D OW N C A K E

MAKES ONE 8- INCH CAKE In traditional upside-down cake recipes, the fruit is first caramel-

ized in a skillet. In our simplified version, the butter and sugar are creamed and spreadinto the cake pan; then the fruit is layered over the mixture and topped with cake batter.

1 stick (1/2 cup) unsalted

butter, room temperature,

plus more for pan

11/4 cups sugar

5 to 6 medium fresh apricots

(about 1 pound), halved

and pitted

12 ounces fresh sweet cherries

(such as Bing), stemmed,

pitted, and halved

3/4 cup all-purpose flour

Preheat the oven to 350F. Butter an 8-by-3-inch round cake pan, and line bottom

with parchment paper. In the bowl of an electric mixer fitted with the paddle attach-

ment, beat 2 tablespoons butter with cup sugar on medium speed until light and

fluffy, about 2 minutes. Spread evenly over bottom of prepared pan. Arrange apricot

halves, cut sides down, in pan. Fit cherries into any gaps between apricots. Pack down

the fruit slightly with your hands; set aside.

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set

aside. In the bowl of an electric mixer fitted with the paddle attachment, beat remain-

ing 6 tablespoons butter until smooth,about 1 minute. Add almond paste and cup

sugar, and beat until light and fluffy, about 2 minutes, scraping down the sides ofthe bowl as needed. Add the egg yolks, and beat until well combined. Beat in vanilla

and almond extracts. Add the flour mixture in two parts, alternating with the milk

and beginning and ending with the flour; beat until combined, and set aside.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg

whites on medium speed until foamy. Gradually sprinkle in the remaining cup

sugar, and beat until soft peaks form. Fold a third of egg-white mixture into the batter

with a spatula. Gently fold in remaining egg whites.

Spread batter over fruit, smoothing with an offset spatula. Bake, rotating pan halfway

through, until a cake tester inserted in the center comes out clean, 1 hour to 1 hour

10 minutes.Transfer pan to a wire rack to cool slightly, about 15 minutes. Run a knife

or small offset spatula around the edges to loosen, and invert cake onto a servingplate to cool completely. Cake can be kept at room temperature, loosely covered with

foil, for up to 3 days.

1/4 cup plus 2 tablespoons

fine yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup almond paste (not

marzipan), crumbled

3 large eggs,separated

1/4 teaspoon pure vani lla extract

1/2 teaspoon pure almond extract

1/2 cup milk

up s i d e -d own cak e s

A P R I C OT - C H ER R Y U P S I D E -

D OW N C A K E H O W- TO

1.An off set spa tula is u sed

to evenly spread the creamed

butter and sugar over the

bottom of the pan. 2.Apricot

halves are arranged, cut

sides down, atop the butter

mixture, then halved cherries

are tucked into the gap s.

18 0 B A K I N G H A N D B OO K

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Excerpted from Martha Stewarts Baking Handbook by MarthaStewart. Copyright 2005 by Martha Stewart. Excerpted bypermission of Clarkson Potter, a division of Random House, Inc. Allrights reserved. No part of this excerpt may be reproduced orreprinted without permission in writing from the publisher.


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44855136 apricot cherry upside down cake recipe from martha stewart s baking handbook by martha...

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