The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [321]
2. Into a small bowl, sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar and remaining 5 tablespoons butter on medium speed until light and fluffy, 3 to 4 minutes. Add the egg and egg yolk; beat until smooth.
3. With the mixer on low speed, add the flour mixture to the butter mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Stir in the vanilla.
4. Pour 1/3 cup batter over the fruit in each muffin cup. Gently tap the bottom of the tin against the counter several times to evenly distribute the batter.
5. Bake the cakes until golden around the edges and a cake tester inserted in the centers comes out clean, about 25 minutes. Remove from the oven; let cool in the tin.
sticky buckwheat cake
MAKES ONE 10-INCH CAKE
The buckwheat flour adds a deep, assertive flavor to this dessert; the flour is also highly nutritious.
for the topping
½ cup raisins
½ cup brandy
1 tablespoon unsalted butter
½ cup packed dark-brown sugar
1½ teaspoons ground cinnamon
2/3 cup light corn syrup
½ cup coarsely chopped pecans (1¾ ounces)
1 apple, peeled, cored, and cut into ½-inch cubes
for the cake
¾ cup (1½ sticks) unsalted butter, room temperature
1¼ cups packed light-brown sugar
3 large eggs
1¾ cups all-purpose flour
1 cup buckwheat flour
1½ teaspoons ground ginger
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 tablespoon peeled and grated fresh ginger
1. Make the topping: In a small bowl, combine the raisins and brandy; let stand until the raisins are plump, about 20 minutes. Drain the raisins; discard the liquid.
2. In a 10-inch seasoned cast-iron skillet, melt the butter over medium heat. Sprinkle with the brown sugar and cinnamon, and remove from the heat. Drizzle with the corn syrup. Strew the pecans, apple, and raisins over the corn syrup; set aside.
3. Preheat the oven to 350°F. Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth. Add the sugar; beat until light and fluffy. Add eggs one at a time, beating until combined after each addition.
4. Into a large bowl, sift together the flours, ground ginger, baking powder, and salt. In another bowl, combine the milk and fresh ginger. Alternately add the flour and milk mixtures to the butter mixture, beating until just combined after each addition, beginning and ending with flour mixture.
5. Pour the batter into the prepared skillet; smooth the top with an offset spatula. Bake until golden brown and a cake tester inserted in the center comes out clean, about 50 minutes. Transfer to a wire rack; let stand 5 minutes, then invert onto a serving platter. Serve warm or at room temperature.
crêpe gâteau with strawberry preserves and crème fraîche
SERVES 6 TO 8 (MAKES 15 CRÊPES)
The crêpe batter can be made through step 1 up to 1 day in advance and stored, covered, in the refrigerator. When assembling the gâteau, do not spread the cream and jam to the edges on the bottom layers, because the weight of the top will push out the filling. The gâteau should be assembled no more than 2 hours before serving.
¾ cup all-purpose flour
4 tablespoons confectioners’ sugar
Pinch of salt
2 large whole eggs, room temperature
2 large egg yolks, room temperature
1¼ cups milk, room temperature
4 tablespoons unsalted butter
1½ cups crème fraîche
½ teaspoon pure vanilla extract
1 cup strawberry or other fruit preserves
1. Into a medium bowl, sift together the flour, 1 tablespoon sugar, and the salt. Make a well in the center, and fill it with the eggs, egg yolks,