Martha Stewarts Cornmeal Loaf Cake Recipes

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CORNMEAL LOAF CAKE WITH NECTARINES



Cornmeal Loaf Cake With Nectarines image

This lemon-flavored loaf cake is drenched in a nectarine syrup.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Yield Makes 1 loaf

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 cup plus 2 tablespoons sugar, plus more for pan
1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for pan
1/2 cup plus 2 tablespoons yellow cornmeal
1 tablespoon grated lemon zest, plus 2 tablespoons fresh lemon juice (about 1 lemon)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup buttermilk
4 medium nectarines, halved, pitted, and cut into 1/4-inch-thick wedges

Steps:

  • Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan. Dust with sugar and flour, and tap out excess; set aside. In a mixing bowl, cream butter until smooth. Add 1 cup sugar; beat until light and fluffy.
  • In a bowl, whisk together flour, cornmeal, lemon zest, baking powder, baking soda, and salt. In another bowl, whisk together eggs, buttermilk, and lemon juice.
  • With mixer on low speed, add flour mixture to butter mixture in 2 batches, alternating with the buttermilk mixture. Beat until just combined, scraping bowl as needed. Pour batter into prepared pan.
  • Bake until center is springy to the touch, about 55 minutes; drape with foil if cake browns too quickly. Let cool 10 minutes in pan; invert cake onto a wire rack. Reinvert and let cool completely.
  • In a skillet, stir together nectarines and remaining 2 tablespoons sugar; add 2 tablespoons water. Cook, stirring, until fruit is soft and liquid syrupy, about 5 minutes. Let cool before serving with the cake.

ORANGE CORNMEAL CAKE



Orange Cornmeal Cake image

This orange-flavored cake has white wine in the batter.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Number Of Ingredients 10

1/2 cup olive oil, plus more for pan
2 large eggs
1 cup sugar, plus 1/3 cup for topping
1/2 cup dry white wine, (or orange juice)
1 1/4 cups all-purpose flour, spooned and leveled
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
Finely grated zest of 1 orange
Orange segments, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
  • In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
  • Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
  • Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.

LEMON CORNMEAL CAKE



Lemon Cornmeal Cake image

Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h15m

Yield Makes one 9-inch cake

Number Of Ingredients 12

1/2 cup milk
Finely grated zest and juice of 1 lemon
1 1/2 cups raw almonds, finely chopped
1 cup natural cane sugar
1 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup extra-virgin olive oil, plus more for pan
3 large eggs, room temperature
1 teaspoon pure almond extract
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture.
  • Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners' sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.)

Nutrition Facts : Calories 536 g, Cholesterol 80 g, Fat 37 g, Fiber 6 g, Protein 9 g, SaturatedFat 5 g, Sodium 108 g

MARTHA STEWART MEATLOAF RECIPE



Martha Stewart Meatloaf Recipe image

I saw this on Martha Stewart's television show in the early 90s when I was home sick from school one day. I have kept it since and need a place to store it...

Provided by Meggiebeth

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 20

3 slices white bread, crusts removed
1/2 cup milk
2 tablespoons olive oil
1 large yellow onion, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
2 carrots, peeled and finely grated
1 lb ground sirloin
1/2 lb ground pork
2 large eggs
1/4 cup roughly chopped fresh parsley
2 tablespoons Dijon mustard
1 tablespoon coarse salt, plus more to taste
1/2 tablespoon fresh ground pepper, plus more to taste
1/2 lb thinly sliced smoked bacon
1 lb fingerling potato, scrubbed
4 leeks, white and light-green parts only, split in half lengthwise and rinsed well
1/2 cup light-brown sugar, packed
1 tablespoon Coleman's dry mustard (yellow)
1 teaspoon tomato paste

Steps:

  • Heat oven to 375 degrees. Cut the bread into 1 inch cubes and place in a small bowl. Pour the milk over the bread. Set aside for five minutes.
  • Heat the olive oil in large skillet over medium heat. Add onion, celery, and garlic. Cook until soft and translucent, about 3-5 minutes. Remove from heat. Let cool for five minutes.
  • Place carrots in a large mixing bowl. Add the milk and bread mixture, ground sirloin, ground pork, eggs, parsley, Dijon mustard, salt, and pepper. Add onion mixture. Combine well using your hands or a rubber scraper.
  • Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5 by 12 inch loaf. Overlap bacon slices across the top, covering the meat. Place potatoes and leeks around the loaf. Season with salt and pepper as needed.
  • In a small bowl, combine the brown sugar, ground mustard, and 2 tablespoons of water. Stie in tomato paste making a glaze. Brush the meat loaf all over with the glaze.
  • Bake, brushing every fifteen minutes with glaze until juices run clear when loaf is pierced with a two-pronged fork and bacon is crisp, 1 to 1 and 1/4 hours. Let cool 10 minutes before slicing. Serve with potatoes and leeks on the side.

Nutrition Facts : Calories 737.7, Fat 39.6, SaturatedFat 13.1, Cholesterol 182.8, Sodium 2319.7, Carbohydrate 52.3, Fiber 4.9, Sugar 24, Protein 42.6

MARTHA STEWART'S CORNMEAL LOAF CAKE



Martha Stewart's Cornmeal Loaf Cake image

Make and share this Martha Stewart's Cornmeal Loaf Cake recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 14

3/4 cup unsalted butter, room temperature, plus more for pan (1 1/2 sticks)
1 cup sugar, plus
2 tablespoons sugar, plus more for pan
1 1/4 cups all-purpose flour, plus
2 tablespoons all-purpose flour, plus more for pan
1/2 cup yellow cornmeal, plus
2 tablespoons yellow cornmeal
1 tablespoon lemon zest, grated
2 tablespoons lemon juice (1 lemon)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup buttermilk

Steps:

  • Preheat oven to 350 degrees. Generously butter a 9X5-inch loaf pan. Dust with sugar and flour, tapping out excess; set aside.
  • In a mixing bowl, cream butter until smooth. Add 1 cup sugar; beat until light and fluffy.
  • In a bowl, whish together flour, cornmeal, lemon zest, baking powder, baking soda, and salt.
  • In another bowl, whisk together eggs, buttermilk, and lemon juice.
  • With mixer on low speed, add flour mixture to butter mixture in two batches, alternating with the buttermilk mixture. Beat until just combined, scraping bowl as needed. Pour batter into prepared pan.
  • Bake until center is springy to the touch, about 55 minutes; drape with foil if top browns to quickly. Let cool 10 minutes in pan; invert cake onto a wire rack. reinvert and cool completely.

Nutrition Facts : Calories 3299.6, Fat 159.1, SaturatedFat 93.8, Cholesterol 1007.9, Sodium 3418.4, Carbohydrate 429.8, Fiber 11, Sugar 237, Protein 50.5

SWEET CORNMEAL LOAF



Sweet Cornmeal Loaf image

This is from Martha Stewart and is one of my favorite loaf recipes. Sweet and crunchy! Serve with honey butter!

Provided by quotFoodThe Way To

Categories     Quick Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 14

3/4 cup unsalted butter, room temperature, plus more for pan
1 cup sugar, plus more for pan
2 tablespoons sugar, plus more for pan
1 1/4 cups all-purpose flour, plus
2 tablespoons all-purpose flour, plus more for pan
1/2 cup yellow cornmeal, plus
2 tablespoons yellow cornmeal
1 tablespoon grated lemon zest, plus
2 tablespoons fresh lemon juice (about 1 lemon)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup buttermilk

Steps:

  • Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan. Dust with sugar and flour, and tap out excess; set aside.
  • In a mixing bowl, cream butter until smooth. Add 1 cup sugar; beat until light and fluffy.
  • In a bowl, whisk together flour, cornmeal, lemon zest, baking powder, baking soda, and salt. In another bowl, whisk together eggs, buttermilk, and lemon juice.
  • With mixer on low speed, add flour mixture to butter mixture in two batches, alternating with the buttermilk mixture. Beat until just combined, scraping bowl as needed. Pour batter into prepared pan.
  • Bake until center is springy to the touch, about 55 minutes; drape with foil if cake browns too quickly.
  • Let cool 10 minutes in pan; invert cake onto a wire rack. Reinvert and let cool completely.

Nutrition Facts : Calories 3299.3, Fat 159.1, SaturatedFat 93.8, Cholesterol 1007.9, Sodium 3418.3, Carbohydrate 429.7, Fiber 11, Sugar 237, Protein 50.5

MARTHA STEWART'S ALL AMERICAN MEATLOAF



Martha Stewart's All American Meatloaf image

This is a great meatloaf. I'm surprised it hasn't already been posted yet. The only thing I like better than meat loaf is meatloaf sandwiches, and this meatloaf is even better the next day; sliced between whole wheat bread, topped with a slice of cheese, and lots of mayo. Note: I omitted the veal and adjusted the amount of beef and pork to compensate--it was still great.

Provided by Pokey in San Antonio

Categories     Pork

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 22

3 slices white bread (crust removed)
1 cup carrot (shredded)
1 celery rib (minced)
1/2 cup onion (minced)
2 garlic cloves (minced)
1/2 cup ketchup
2 teaspoons dry mustard
8 ounces ground round
8 ounces ground pork
8 ounces ground veal
2 eggs (beaten)
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon Tabasco sauce
1/2 teaspoon rosemary (chopped)
3 tablespoons ketchup
2 1/2 teaspoons dry mustard
2 tablespoons dark brown sugar
1 tablespoon olive oil
1/2 cup red onion (cut in rings)
3 tablespoons water
1 tablespoon rosemary (garnish)

Steps:

  • Preheat oven to 400°F.
  • Process or crumble the bread and combine with the minced vegetables in a large bowl.
  • Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
  • Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
  • Form the meat mixture into and elongated loaf on the parchment paper.
  • Mix the next 3 ingredients together and baste the loaf--set aside.
  • Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
  • Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

COCONUT PINEAPPLE LOAF CAKE



Coconut Pineapple Loaf Cake image

Make and share this Coconut Pineapple Loaf Cake recipe from Food.com.

Provided by Kerena

Categories     Dessert

Time 1h40m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 9

1 1/2 cups sweetened flaked coconut
1/2 cup unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, spooned and leveled, plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 (20 ounce) can pineapple chunks in juice, drained well

Steps:

  • Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6-10 minutes; set aside. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking soda and salt; set aside.
  • Using electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low and alternately add flour mixture in 3 parts and sour cream in 2, beginning with the flour mixture. Mix just until combined (do not overmix).
  • Using rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan and smooth top; sprinkle wiht remaining coconut. Bake until a toothpick inserted into center comes out clean, 65-70 minutes (cover pan halfway thorugh). Let cake cool in pan 15 minutes. Remove from pan and transfer to a wire rack to cool completely. To store, keep at room temperature, wrapped in plastic for up to 2 days.

Nutrition Facts : Calories 402.2, Fat 20.7, SaturatedFat 13.7, Cholesterol 98, Sodium 251.1, Carbohydrate 51, Fiber 1.6, Sugar 34.4, Protein 5.3

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