The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [334]
two-colored squash loaf cake
MAKES ONE 5 X 9-INCH LOAF
Purchase high-quality pistachios, and pick through the nuts for the greenest ones. After roasting, rub the nuts between your palms to eliminate as much of the brown skin as possible.
10 tablespoons (1¼ sticks) unsalted butter, room temperature, plus more for the loaf pan
2 cups all-purpose flour, plus more for the pan
4 each medium yellow and green zucchini (about 1½ pounds)
1 cup shelled, unsalted pistachio nuts, roughly chopped
1 teaspoon salt
1½ teaspoons baking powder
1¼ cups sugar
4 large eggs
1 teaspoon pure vanilla extract
2 teaspoons fennel seeds
1. Preheat the oven to 425°F. Generously butter a 5 × 9-inch loaf pan. Sprinkle the pan with flour, tap out excess flour, then set the pan side. Using a box grater, coarsely grate the squash. Place the grated squash in a piece of cheesecloth, and squeeze out as much liquid as possible; set the squash aside.
2. Place the pistachios on a baking pan, and toast in the oven for 5 minutes. Remove, and set aside to cool. In a medium bowl, sift together the flour, salt, and baking powder; set aside.
3. In an electric mixer fitted with the paddle attachment, combine the butter and sugar; beat on medium-high speed until light and fluffy. Add the eggs, 1 at a time, and mix until combined. Beat in the vanilla extract. Add the flour mixture, and beat until just combined.
4. Remove the bowl from the mixer stand; fold in the squash, pistachios, and fennel seeds. Spoon the batter into the prepared loaf pan; bake 10 minutes.
5. Reduce the oven temperature to 350°F, and bake the loaf cake until golden brown and a wooden skewer, inserted into the center of the loaf, comes out clean, about 1 hour. Remove the cake from the oven, and transfer to a wire rack until cool.
apple pie upside-down cake
MAKES ONE 12-INCH CAKE
1¼ cups (2½ sticks) unsalted butter, softened, plus more for pan
1½ cups packed light-brown sugar
3 tablespoons Calvados apple brandy
Salt
3 whole cinnamon sticks
6 medium Braeburn or McIntosh apples (about 2½ pounds), peeled, cored, and cut into ¼-inch-thick rings
2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon ground cinnamon
1½ cups granulated sugar
3 large eggs
1½ teaspoons pure vanilla extract
½ cup sour cream
1. Preheat the oven to 375°F. Butter a 12 × 1-inch round pizza pan. Line bottom with parchment paper, and butter parchment; set aside. Put ½ cup butter, the brown sugar, brandy, and a pinch of salt into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, 2 to 3 minutes.
2. Spread mixture into prepared pan. Place cinnamon sticks on top. Layer with apple rings. Use your hands to press apples gently into mixture; set aside. Sift flour, baking soda, baking powder, ¾ teaspoon salt, and the ground cinnamon into a medium bowl; set aside.
3. Put remaining ¾ cup butter and the granulated sugar into the clean bowl of an electric mixer fitted with the clean paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, one at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the sour cream. Spread batter evenly over apples.
4. Bake until cake is golden brown and a cake tester inserted into center comes out clean, about 45 minutes. Let cool on a wire rack 15 minutes. Invert onto a serving plate. The cake can be stored at room temperature, covered, up to 1 day.
“pumpkin pie” cheesecake
MAKES ONE 10-INCH CAKE
for the filling
1 small butternut squash (about 1¾ pounds)
Unsalted butter, for parchment and pan
¾ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
½ teaspoon ground ginger
2½ pounds cream cheese, room temperature
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