So now instead of watching her and writing down her recipes, I go to her books for inspiration. One that I keep handy is Martha Stewart's Cupcakes. It is filled with 175 wonderful cupcake recipes for all sorts of occasions. What's also great is that just by switching the baking pan, these cupcake recipes can easily become cake recipes.
One of my go-to recipes in the book is the Brown Sugar Pound Cake. It's got the texture of the classic pound cake but with a nutty, caramel-like taste. It's a very simple recipe to follow and can be made the night before a party or the day of. I baked this cake the night before a sisters-only event with Shaykh Yahya Rhodus at the Seeker's Hub two weeks back and if I do so say so myself, it was mighty tasty! Instead of using all purpose flour, I used cake flour and this simple change made the cake very light. If you want to stick with the original recipe, substitute in the all purpose flour for the cake flour.
Brown Sugar Pound Cake
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
2 cups light-brown sugar, packed
4 large eggs, room temperature
3/4 cup buttermilk
Preheat oven to 325 degrees. Butter and line 2 8`` or 9`` cake pans with parchment paper or butter 1 Bundt pan.
In a bowl, mix together flour, baking powder and salt and set aside.
In another bowl, cream together butter and brown sugar until pale and fluffy. Add eggs and beat until well incorporated. Add flour in three batches, alternating between 2 additions of buttermilk, beating until combined after each.
Divide the batter evenly between to two lined cake pans and bake with the rack in the centre of the oven until the cake is golden brown and a cake tester comes out clean. Cool in pan for 5 minutes before transferring cakes to a cooling rack.