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Arsip Tag: marbled
- 3 large very ripe bananas
- 1/2 cup (115 grams) unsalted butter, melted
- 3/4 cup (145 grams) light brown sugar
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon table or fine sea salt
- 1 cup (130 grams) plus 1/4 cup (35 grams) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (about 20 grams) dark cocoa powder (I use Dutched but any kind should work), sifted if lumpy
- 3/4 cup (130 grams) chocolate chips
Melt butter in the bottom of a large bowl in the microwave. Mash the bananas right into it until mostly smooth. Whisk in brown sugar, egg, vanilla, baking soda, and salt until thoroughly combined. Add 1 cup of the flour, stirring just until it disappears.
Pour half of batter into a second bowl. (You can eyeball it, it’s fine. Or you can know that my batter halves were roughly 365 grams each, but weights will vary with banana sizes.) Into one bowl, stir the remaining 1/4 cup of flour and ground cinnamon. Into the other bowl, stir in the cocoa powder and chocolate chips.
Dollop batters in large (see pictures above for an idea of size) alternating spoonfuls into bottom of prepared loaf pan. Attempt to “checkerboard” the rest in, roughly meaning that you’ll drop a chocolate batter dollop on top of a chocolate-free one and vice-versa until both batters are used up. Use a butter knife or small offset spatula to make a few figure-8s through the batters, marbling them together — but just a little, say, 2 to 3 figure-8s. Any more and the swirls may not look distinct when you cut the cake.
Bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
Do ahead: The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil.
- Butter or cooking spray to coat pan
- 1 cup (200 grams) granulated sugar
- 1/4 teaspoon fine sea or table salt
- Finely grated zest from half a lemon
- 1/2 cup (115 grams) unsalted butter
- 2 large eggs
- 2 teaspoons baking powder
- 1 cup (130 grams) all-purpose flour plus 1/2 cup (65 grams) all-purpose flour, divided
- 1/2 cup (125 grams) sour cream, creme fraiche, or full-fat plain yogurt
- 1 gently heaped cup (140 grams or 5 ounces) fresh raspberries
- 3/4 cup (90 grams) powdered sugar
- 1 tablespoon raspberry puree (for a pink glaze, from a few tablespoons or 1 ounce fresh raspberries), or lemon juice
- 1 to 2 tablespoons milk
Place sugar and salt in a large bowl. Zest lemon into sugar and rub it together with your fingertips; this helps the lemon release the most flavor from it. Add butter and use an electric mixer to beat it with the sugar until fluffy. Add eggs, one at a time, beating well with each addition. Scrape down bowl. Sprinkle cake surface with baking powder and mix it until very well combined. Scrape down sides of bowl again. Add 1 cup (only) of the flour and beat just until it’s no longer visible.
Place raspberries in the bottom of a second medium-large bowl and mash with a fork until mostly broken down but still a little lumpy; you’ll have about 1/2 cup mashed. [If you really dislike raspberry seeds and/or want a smoother look, you can blend the berries until smooth and press them through a fine-mesh strainer — into this second bowl — to remove seeds.] Pour half of the cake batter on top of raspberries (if you have a scale, you can zero out the weight of the bowl and raspberries; half the batter weights 277 grams) but wait, don’t mix it yet.
Instead, go back to the first bowl of batter, the one without raspberries, and add sour cream. Beat to combine. Add 1/4 cup flour, and beat just until smooth. (By beating the “white” batter first, you can reuse you beaters without washing them for the pink batter without muddying the look.)
Beat the raspberries and second half of the cake batter together until smooth. Add final 1/4 cup flour, and beat just until smooth.
Dollop batters in alternating spoonfuls into bottom of prepared loaf pan. Roughly “checkerboard” the rest in, meaning that you’ll drop a pink batter dollop and then a white one and vice-versa until both batters are used up. Drop your pan onto the counter a couple times from a few inches high, to help tap out air bubbles. Use a butter knife or small offset spatula to make a few figure-8s through the batters, marbling them together — but just a little, say, 4 to 5 figure-8s. Any more and the swirls may not look distinct when you cut the cake.
Bake loaf cake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out batter-free. Let cool for 15 minutes in pan, then run a knife around cake and gently remove. Let cake cool completely on rack (I hasten this along in the freezer) before glazing, if using a glaze.
To make your glaze, place powdered sugar in a medium bowl and add raspberry puree (for this, it’s best if you press the berries through a fine-mesh sieve to remove seeds, or it won’t have a smooth pink look) or lemon juice. Whisk to combine, but it will almost definitely be too thick. From here, add milk, a teaspoon at a time, until you can whisk the sugar into a thick but loose glaze. Spoon on top of cooled cake and nudge it to the edges with your spoon or an offset spatual so that it drips where you’d like it to. Cover with sprinkles, if using.
Cake keeps for 4 to 5 days in the fridge. If there’s no milk in your glaze, you can store it at room temperature.
2/21/21 Updates: After reading how many struggled with crumbly dough, I’ve retested these a few times this weekend am adding a few notes. Biggest change: I’ve dropped the first flour amount from 2 1/4 cups to 2 cups. I think you will find these much bendier without cracking, so yours will be as perfect as the pictures here.
Make filling: In a small-medium bowl, mash cream cheese and sugar with a fork (this will be easy if room temperature and take a couple minutes longer if it’s cold, but will work either way). Add salt, vanilla, lemon juice, and egg yolk and continue to mash and blend until smooth. Transfer to refrigerator until needed.
Make dough in a food processor: Combine the sugars, salt, and 2 cups of the flour in the work bowl. Add butter and mix or pulse until it disappears, then keep running the machine until it just begins to clump. Add egg and vanilla and beat until combined into one big or a few smaller masses, scraping down the bowl as needed for even blending, then keep running the machine until the dough is smooth and easily forms one big blob. This might take up to a full minute longer.
Make dough in a stand mixer or with a hand mixer: Combine butter, sugars, and salt in the bowl of your stand mixer and beat until creamy. If you began with cold butter in a stand mixer, this will take a couple minutes and require you to scrape down the bowl a few times. Once mixture is thoroughly combined, add egg and vanilla and beat until combined. Add 2 cups of the flour and beat until it disappears, then keep mixing until the dough is smooth and easily forms one big ball; this might take up to a full minute longer. Scrape down the bowl.
All methods: Scoop half the dough into a separate bowl. You can eyeball it, or, if you have a digital scale, my dough halves weighed 308 grams each [new weight based on lower flour amount]. Add remaining 1/3 cup flour to one half of the dough, and 1/3 cup cocoa powder to the second half, mixing until blended. Once again, run the mixer or machine until the dough is no longer crumbly and is in one big mound; this can take 30 to 60 seconds longer. [If using a FP or stand mixer, I mix flour in the half that’s still in the bowl of the machine, scoop it out, add the second half of dough to the machine and blend in the cocoa.]
Marble your dough: Place a large piece of parchment paper on your counter. Spoon little dollops of chocolate and vanilla doughs all over, alternating dollops a little but no need to be very checkerboarded about it. Use an offset spatula, bench scraper, or even a spoon to smoosh and mush some of the pieces together, creating areas that are more blended and leaving some unblended.
Roll dough out: Cover with a second sheet of parchment paper and roll doughs out into an even 1/8-inch thick slab. If you started with cold butter, the dough will probably be solid enough right now to skip it. If it feels very mushy/warm, however, slide the onto the back of a large baking sheet and pop into the freezer (or, uh, outside if it’s cold but not snowing where you are) for 3 minutes. We do not want the dough to be hard, just somewhat firmed up but still very bendy.
Form shapes: Return the dough slab to your counter. Carefully peel the parchment sheet off the top and replace it. (This loosens it.) Flip slab over onto the loosened side and remove the top parchment sheet entirely. Use this to line a large baking sheet.
Cut dough into 3-inch rounds. Place a measured 1-teaspoon dollop of cream cheese filling in the center of each. Fold up the edges in 3 sections and pinch the corners closed and [updated to add] continue to pinch/”zip up” the cooking, pinching it closed, until only a marble-to-quarter-sized opening remains. Don’t worry if the center looks underfilled; the cream cheese expands in the oven. Transfer each to the parchment-lined baking sheet. These do not spread, so you can fit them fairly close together on the tray — i.e. 1-2 inches apart.
To reroll scraps, pile them in the center of the piece of parchment paper and place a second sheet on top again. Repeat the process of rolling the dough thin, briefly cooling it, loosening the back, and cutting it into circles until all the dough and about 2/3 the filling is used.
Bake hamantaschen: For 20 to 25 minutes, until pale parts of dough are golden brown. Transfer to cooling rack.
Store: Hamantaschen keep in fridge for up to one week.