MARIAN BURROS'S CARROT CAKE
Steps:
- Preheat oven to 350 degrees. Lightly grease bundt-style pan or 10-inch springform pan with center hole.
- Combine flour, baking powder, baking soda, cinnamon and salt; set aside.
- Beat together applesauce, sugars, egg whites and orange rind and juice.
- Blend in flour mixture with mixer at medium speed, beating only until smooth. Do not overbeat.
- Stir in carrots and raisins.
- Pour batter into prepared pan and bake 50 to 60 minutes or until a knife inserted near center comes out clean. Remove cake from pan, or, if using springform, remove sides of pan and put cake on wire rack to cool completely. Spoon orange glaze over cake and serve.
BLUEBERRY POPPY SEED BRUNCH CAKE
This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners. Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree.
Provided by Marian Burros
Categories brunch, dessert, side dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
- In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.
- In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 170 milligrams, Sugar 34 grams, TransFat 0 grams
ORIGINAL PLUM TORTE
The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Provided by Marian Burros
Categories breakfast, brunch, easy, weekday, times classics, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams
More about "marian burross carrot cake recipes"
OLD FASHIONED CARROT CAKE RECIPE : TASTE …
From tasteofsouthern.com
Category DessertsTotal Time 50 mins
MY FAVORITE CARROT CAKE RECIPE - SALLY'S …
From sallysbakingaddiction.com
INCREDIBLY MOIST AND EASY CARROT CAKE
From inspiredtaste.net
A TALE OF TWO TORTES: MARIAN BURROS' FAMOUS CAKE, …
From food52.com
EASY OLD FASHIONED CANNED CARROT CAKE RECIPE
From marginmakingmom.com
TO DIE FOR CARROT CAKE - MY NANA'S …
From momontimeout.com
THE BEST CARROT CAKE RECIPE EVER - LAUREN'S LATEST
From laurenslatest.com
PURPLE PLUM TORTE RECIPE - TODAY
From today.com
BEST PLUM TORTE RECIPE - HOW TO MAKE MARIAN BURROS' PURPLE PLUM …
From food52.com
MARIAN BURROS' PLUM TORTE - YOUTUBE
From youtube.com
5 WAYS TO ADAPT OUR FAMOUS PLUM TORTE RECIPE - NEW YORK TIMES
From nytimes.com
KING ARTHUR'S CARROT CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
THE BEST EVER CARROT CAKE | COOKIES AND CUPS
From cookiesandcups.com
PROFESSIONAL BAKER TEACHES YOU HOW TO MAKE CARROT CAKE!
From youtube.com
A REVIEW OF MARIAN BURROS' ORIGINAL PLUM TORTE | KITCHN
From thekitchn.com
MARIAN BURROS'S CARROT CAKE - DINING AND COOKING
From diningandcooking.com
MARIAN BURROS'S CARROT CAKE RECIPE - NYT COOKING
From cooking.nytimes.cf
MARIAN BURROS' PLUM TORTE (CAKE) | FINDING TIME FOR COOKING
From findingtimeforcooking.com
MARY IN A MINUTE: CARROT CAKE (RECIPE) - YOUTUBE
From youtube.com
OUR 41 BEST FALL CAKES | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love