Marble Cake (Martha Stewart) Recipe

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Servings: 1

Ingredients

  • 1 3/4 c. cake flour
  • 2 tsp baking pwdr
  • 1/2 tsp salt
  • 8 Tbsp. unsalted butter room temperature
  • 1 c. granulated sugar
  • 3 lrg Large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 2/3 c. buttermilk room temperature
  • 5 Tbsp. best-quality cocoa pwdr
  • 1 1/2 Tbsp. unsalted butter room temperature
  • 1/2 c. confectioners' sugar
  • 4 tsp whole lowfat milk room temperature

Directions

  1. Heat oven to 350 degrees. Sift together the cake flour, baking pwdr, and salt, set aside. Using the butter wrapper, butter an 8 1/2- by 4 1/2- by 2 1/2-inch glass loaf pan; set aside.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and sugar till light and fluffy, about 5 min. Add in the Large eggs one at a time, mixing to incorporate after each one. Stir in vanilla and almond extracts.
  3. Add in the dry ingredients, alternating with the buttermilk, starting and ending with the flour. Set aside one-third of the batter.
  4. In small bowl using a rubber spatula, combine cocoa pwdr and 6 Tbsp. boiling water. Mix till smooth. Add in mix to reserved one-third of batter. Stir till well combined.
  5. Fill the prepared pan by alternating large spoonfuls of the vanilla and chocolate batters, simulating a checkerboard pattern. Run a wooden skewer or possibly paring knife through batter in a circular motion. Bake till a cake tester comes out clean, 40 to 50 min. Remove to a wire rack to cold, invert after 5 min. Cold for about 30 min.
  6. In a small bowl using a wooden spoon combine the butter, confectioners' sugar, and lowfat milk. Stir till smooth and pourable. (Makes 1/3 c.)
  7. Spoon glaze on slightly cooled cake, letting it drip down the sides. Let the glaze dry for about half an hour, slice, and serve. Store in an airtight container, up to 4 days.
  8. This recipe yields one 8 1/2 by 4 1/2 by 2 1/2-inch loaf.
  9. Yield: 1 loaf cake

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