Hi, I am Elise. Today, I’m gonna show you how to make martha stewart’s cb cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Martha Stewart’s Cb Cake Recipe
Martha Stewart’s Cb Cake is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Martha Stewart’s Cb Cake is something which I’ve loved my whole life.
To be with this particular recipe, we have to prepare a few ingredients. You can have martha stewart’s cb cake using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Martha Stewart’s Cb Cake:
- Take 4 cup all-purpose flour
- Prepare 1/2 cup Sugar
- Make ready 2 1/2 tsp Baking Powder
- Prepare 1/2 tsp Salt
- Prepare 1 cup packed Brown sugar
- Make ready 1 1/2 tsp Ground cinnamon
- Take 2 tbsp Canola oil
- Make ready 1 large Egg
- Prepare 1/2 cup Milk
- Get 2 tsp Pure vanilla extract
- Take 1 cup unsalted Butter, melted
- Prepare 1 Powdered sugar (optional)
Instructions to make Martha Stewart’s Cb Cake:
- Preheat oven to 325°F. Place rack in the center of the oven. Prepare a 9-by-12 1/2-inch baking pan by spraying it lightly with pan spray.
- In a small bowl, whisk together the egg, milk, oil and vanilla. Set aside. In a medium bowl, sift together 1 1/2 cups flour, sugar, baking powder and salt. Fold the egg mixture into the dry ingredients. Mix well.
- Spread the batter evenly into the prepared pan and set aside. In another bowl, combine the remaining 2 1/2 cups of flour, brown sugar and cinnamon. Pour the melted butter over the mixture and combine until large cbs form. Sprinkle the cbs over the batter.
- Bake for 35-40 minutes (rotating halfway through) or until the cakes tests done.
- Transfer to wire rack to cool. Dust with powdered sugar (optional). Cut into 3-inch squares (or whatever size). Store in an airtight container for up to 3 days.
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