Sally's Baking Addiction: Irresistible Cookies, Cupcakes, & Desserts for Your Sweet-Tooth Fix


Sally's Baking Addiction: Irresistible Cookies, Cupcakes, & Desserts for Your Sweet-Tooth Fix by imusti at Barbara Furniture. MPN: 125. Hurry! Limited time offer. Offer valid only while supplies last. Sally's Baking Addiction: Irresistible Cupcakes, Cookies, and Desserts for Your Sweet Tooth Fix Brown Sugar Marble CakeView larger Brown Sugar Marble Pound Cake This is my “accidental” brown sugar pound cake. You see, the first few times I baked it, I found the texture a little too dry. I revamped the recipe adding more brown sugar and replacing butter with oil. It turned out to be one of the best pound cake decisions in the world! The result is one intensely rich cake with a tight, dense c


Sally's Baking Addiction: Irresistible Cookies, Cupcakes, & Desserts for Your Sweet-Tooth Fix by imusti
4.6 out of 5 stars with 28 reviews
Condition: New
Availability: In Stock
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Product Description & Reviews

Sally's Baking Addiction: Irresistible Cupcakes, Cookies, and Desserts for Your Sweet Tooth Fix Brown Sugar Marble CakeView larger Brown Sugar Marble Pound Cake This is my “accidental” brown sugar pound cake. You see, the first few times I baked it, I found the texture a little too dry. I revamped the recipe adding more brown sugar and replacing butter with oil. It turned out to be one of the best pound cake decisions in the world! The result is one intensely rich cake with a tight, dense crumb. The vanilla and chocolate batters are made from the same brown sugar base, so it’s an easy dessert to throw together. My favorite part is cutting into that first slice and unveiling the beautiful chocolate swirls! Directions Adjust the oven rack to the lower third position and preheat the oven to 350°F (180°C, or gas mark 4). Spray a 9 x 5 inch (23 x 13 cm) loaf pan with non-stick spray. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the milk, oil, vanilla, and vanilla seeds. Set aside. In a large bowl, toss the flour, baking powder, and salt together. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. Remove 1 cup of the batter and pour into a small bowl. Stir in the cocoa powder. Pour one-third of the vanilla batter into the prepared loaf pan. Spoon 1∕3 of the chocolate batter on top. Repeat until both batters are gone. Gently swirl a large knife through the batter, making rounded horizontal zig-zags from one side of the pan to the other. Wipe the excess batter from the knife. Repeat the swirling pattern in the opposite direction. Bake for 1 hour to 1 hour 10 minutes, making sure to loosely cover the cake with aluminum foil halfway through to prevent the top from getting too brown. The loaf is done when a toothpick inserted in the center comes out practically clean with only a few moist crumbs. Remove from the oven and allow the cake to cool completely in the pan set on a wire rack before removing and slicing. The cake will stay fresh, covered, at room temperature for up to 4 days. Prep time: 15 minutes - Total time: 1 hour, 35 minutes - Makes: 1 pound cake Ingredients 4 eggs1 cup (200 g) granulated sugar1 cup (200 g) light brown sugar1 cup (240 ml) milk1 cup (240 ml) vegetable oil1 tablespoon vanilla extract seeds scraped from ½ vanilla bean2 cups (250 g) all-purpose flour2 teaspoons baking powder¼ teaspoon salt3 tablespoons unsweetened cocoa powder

Features & Highlights

  • Race Point Publishing

Additional Information

Brand:
imusti
Manufacturer:
Race Point Publishing
Category:
Kitchen Bar Ideas
MPN:
125
Release Date:
2014-03-01
UPC:
884882493859
EAN:
9781937994341
ISBN:
1937994341
Part Number:
125
Author:
Sally McKenney
Publisher:
Race Point Publishing
Publication Date:
2014-03-01
Binding:
Hardcover
Item Weight:
2.18 pounds
Item Size:
0.75 x 10.25 x 8.5 inches
Package Weight:
2.07 pounds
Package Size:
8.4 x 1 x 12.9 inches

 


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