Martha Stewart Makes 4 Bundt Cakes | Martha Bakes S3E11 Bundt Cakes
Join Martha as she shares four of her favorites: lemon bundt cake, Devil's bundt cake, whipped cream cake, and applesauce spice cake. Perfect for any celebration.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
0:00 Introduction
0:04 Lemon Bundt Cake
5:59 How to Make Devil’s Bundt Cake
11:47 Whipped Cream Cakes
22:50 Baking Bonus: Basic Glazes
Full Recipes:
Applesauce Spice Cake -
Devil’s Bundt Cake -
Lemon Bundt Cake -
Whipped Cream Cakes -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes 4 Bundt Cakes | Martha Bakes S3E11 Bundt Cakes
Must Try Moist Apricot Cake !
Music : bensound.com (Happiness)
Recipe :
1 Cup Finely chopped dried apricots
125g Butter
2 Tbsp Orange Juice
1 Cup Brown Sugar
2 Eggs
1 1/2 Cups Self-raising Flour
Icing:
1 Cup Icing sugar
15g Butter
2 Tbsp Orange Juice, to taste
1/2 Cup Chopped walnuts
1. Soak apricots in boiling water for 10 mins until soft, then drain well.
2. Grease 21cm x 21cm pan
3. Mix Butter, Orange juice and Sugar using electric mixer until light and fluffy
4. Beat in 2 Eggs gradually, then add chopped apricots.
5. Add sifted flour gradually until well combined.
6. Spread mixture into the prepared pan.
7. Add fresh apricots (cut half) into the mixture.
7. Bake in oven for 50mins at 170C until golden brown.
8. Let cool for 10mins.
9. Spread icing and sprinkle walnuts.
Icing :
1. Sift icing sugar into a heatproof bowl, stir in butter and enough orange juice to make a stiff paste.
2. Stir over hot water until it becomes spreadable.
*Keep cool for 4 days
APRICOT ALMOND COFFEE CAKE | Old-Fashioned Style | DIY Demonstration Recipe
Old-Fashioned APRICOT ALMOND COFFEE CAKE!! A delicious way to start your holiday mornings or any other morning of the year!! Recipe below...
APRICOT ALMOND COFFEE CAKE
Lightly grease and flour a 9-inch springform pan or regular round or square pan. Set aside.
Preheat oven to 350 degrees F.
2-1/2 cups all-purpose flour
1 cup sugar (3/4 cup for batter and 1/4 cup for cream cheese filling)
3/4 cups chilled butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 oz.) sour cream
2 eggs (1 egg for batter and 1 egg for cream cheese filling)
1 (8 oz.) pkg. cream cheese, softened
3/4 cup apricot preserves, or substitute peach, cherry, or orange marmalade
1/2 cup sliced almonds, or substitute with chopped pecans or walnuts
1. In a large bowl; add flour and 3/4 cups sugar. Whisk well. Cut in butter until crumbly. Reserve 1/2 cup for topping. Add baking powder, baking soda, and salt to the remaining mixture. Whisk. Set aside.
2. In a medium bowl; add 1 egg, sour cream, vanilla extract, and almond extract. Whisk until well blended. Add to flour mixture. Stir well. Dough will be thick and sticky. Add batter to prepared baking pan. Use water dampened finger tips to evenly spread out batter.
3. Beat together additional egg, remaining sugar, and cream cheese until smooth and creamy. Spread evenly on top of batter. Spoon preserves over top.
4. Sprinkle with reserved crumb mixture and top with sliced almonds.
5. Bake on the middle oven rack for 50-60 minutes or until toothpick inserted come out clean. Cool in pan for 10 minutes, before removing loosen sides of springform pan. Cool completing on cooling rack for 1-3 hours.
TIPS: Store in airtight container for 1 day on countertop, or freeze up to 3 months.
~~~ENJOY your APRICOT ALMOND COFFEE CAKE~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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Amazing Peach Cake Recipe
Filled with fresh, ripe peaches, this Peach Cake recipe is the perfect summer treat. It's soft, light, moist, and each bite is bursting with flavor from the sweet, juicy peaches. This homemake peach cake is so easy, and tastes like summer on a plate. And yes, you can use fresh or frozen peaches! Enjoy this cake with a cup of coffee or as an afternoon snack.
RECIPE:
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Apricot & cherry Crumb Cake Recipe | Apricot Streusel Cake with Cherries
Apricot & cherry Crumb Cake Recipe | Apricot Streusel Cake with Cherries #apricotandcherrycake #apricotstreuselcake #bakewithdeepali
Ingredients:
1-2 lemon
1/2 cup sugar (100 grams)
7 tablespoons soft butter (100 grams)
1 & 1/4 cups flour (200 grams)
1 3/4 teaspoon baking powder
2 eggs
2 tablespoon yoghurt
Topping
500 grams fresh apricots - about 7-10
300 grams of fresh cherries
1/3 cup cold butter (75 grams)
1/3 cup sugar (75 grams )
1 pinch of salt
10 tablespoons flour (75 g )
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Topic: Apricot & cherry Crumb Cake Recipe | Apricot Streusel Cake with Cherries
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Deepali Ohri.
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Apricot Bundt Cake (gluten free & vegan)
Cake that is melthing in your mouth! This easy and quick cake will become your go to cake for quick events!
Ingredients:
200gr gluten free rice flour (1cup)
100gr potato starch (1/2cup)
1tsp baking soda
2 tsp cream of tartart
70gr sugar or any other sweetener (1/3cup)
100gr plant base milk (1/2cup)
40gr oil (3 tbsp)
130gr plant base vanilla yogurt (1/2cup)
2-3 apricots
vanilla extract
In a bowl mix flour, starch, baking soda, cream of tartart and sugar. Set on side. In another bowl mix yogurt, oil, milk and vanilla extract. Combine wet and dry ingredients. When batter is ready add 2-3 cut apricots in small squares. Mix well and pour batter in greased baking bundt tray. Bake in preheated oven on 180°C (360°F) for 23-25min. Let it cool dowl completly before removing from tray. Glaze with your favorite icing and decorate with some apricots. Pour yourself coffee or tea and ENJOY!!
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