Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [336]
Whisk the flour, baking powder, and salt in a medium bowl; set aside.
Beat the butter and sugar in a large bowl with an electric mixer at low speed until the butter begins to soften, then beat at medium speed until light, fluffy, and lemony yellow, about 4 minutes.
Scrape down the sides of the bowl and beat in the egg for about 30 seconds. Beat in the egg yolks, then the vanilla until smooth.
Turn off the beaters, add half the flour mixture, and beat at low speed until incorporated. Add the milk and beat at low speed until smooth. Scrape down the beaters and remove them. Stir in the remaining flour mixture with a wooden spoon just until all the flour is moistened.
Transfer half the batter to a second bowl. Stir the melted chocolate into one of the batters.
Spoon some of the vanilla batter into the prepared pan, then pour on some of the chocolate batter, then more of the vanilla, then more of the chocolate, layering them in the pan in several additions. Once both batters are in the pan, stick a flatware knife into it without touching bottom and lightly swirl it a couple of times around the pan, thereby creating patterns in the batter but taking care not to blend them into one.
Bake until springy and lightly browned, until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, about 35 minutes.
To cool: Set the cake in the pan on a wire rack for 15 minutes; then turn it out, remove the pan, and continue cooling on a wire rack to room temperature.
To store: When completely cooled, cover in plastic wrap or place on a platter under a cake dome and set aside at room temperature for up to 2 days. Wrapped, it can be kept in the freezer for up to 3 months.
Variations: Add ½ teaspoon almond extract or ½ teaspoon mint extract to the white batter before swirling the two batters in the pan.
Mocha Marble Cake: Dissolve 2 teaspoons instant espresso powder into the melted chocolate before adding it to half the batter.
Coconut Pineapple Upside-Down Cake
Our version of this classic is as much a tropical fantasy as an American dessert. Makes one 8-inch round cake
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, plus additional for greasing the pan
6 tablespoons packed light brown sugar
One 20-ounce can pineapple slices in juice, drained
About 12 maraschino cherries
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup granulated sugar
2 large eggs plus 2 large egg yolks, at room temperature
1 cup shredded sweetened coconut
2 tablespoons gold rum
1 teaspoon vanilla extract
Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter the interior sides and bottom of an 8-inch cheesecake pan or an 8-inch round soufflé dish.
Melt 3 tablespoons butter in a small saucepan set over medium-low heat. Add the brown sugar and stir over the heat until dissolved. Pour this mixture into the bottom of the prepared pan, tipping the pan a bit to coat the bottom evenly.
Lay the pineapple rings on the pan’s bottom, cutting them to fit. Place a cherry or two in the center of each ring.
Whisk the flour, baking powder, and salt in a medium bowl; set aside.
Beat the remaining 8 tablespoons (1 stick) butter and the granulated sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
Beat in the eggs one at a time, then beat in the 2 egg yolks. Beat in the coconut, rum, and vanilla until you have a smooth batter laced with coconut.
Scrape down the beaters and remove them. Fold in the flour mixture with a rubber spatula just until moistened, until there’s no more dry flour in the batter. Pour and scrape this batter into the prepared pan, taking care not to dislodge the pineapple or the cherries.
Bake until puffed and lightly browned, until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
To cool and unmold: Set on a wire