Free Rose's Heavenly Cakes by Rose Levy Beranbaum Page B

doneness, so using an instant-read thermometer offers added insurance. An instant-read thermometer will register about 208°F/98°C.
    Cool and Unmold the Cake
    Let the cake cool in the pan on a wire rack for 10 minutes. Loosen the sides of the cake with a small metal spatula and remove the sides of the springform. Cool completely, about 1½ hours. If desired, transfer the cake to a serving plate.
    Variation
    Peach-Cinnamon Crumb Coffee Cake
    Instead of apples, substitute frozen peaches available year round. Thaw 1 heaping cup/6.5 ounces/184 grams frozen peaches on paper towels. Slice ¼ inch thick while still partially frozen.
    Blueberry-Cinnamon Crumb Coffee Cake
    Instead of apples, substitute an equal amount of small fresh or frozen blueberries. Scatter them evenly over the assembled cake batter before topping with the crumbs. They will sink during baking.
    Note
    A cake strip (see Cake Strips ) helps to keep the crust from browning too deeply during the exceptionally long baking period.

Marble Velvet Cake
    Serves: 12 to 14
    Baking Time: 50 to 60 minutes
    So many people have requested a marble cake that I promised them my next cake book would include one. This is a marriage of my favorite yellow sour cream—based layer cake to a variation of my favorite chocolate sour cream—based layer cake. All you have to do is melt your favorite bittersweet chocolate, add it to part of the batter, and swirl away. To dress it up for special occasions, add the ganache glaze.

Batter
Volume
Ounce
Gram
dark chocolate, 60% to 62% cacao, chopped
.
3
85
about 6 large egg yolks, at room temperature
¼ cup plus 3 tablespoons (3.5 fluid ounces)
4
112
sour cream
1 cup, divided
8.5
242
pure vanilla extract
2 teaspoons
.
.
cake flour (or bleached all-purpose flour)
3 cups (or 2 2/3 cups), sifted into the cup and leveled off
10.5
300
superfine sugar
1½ cups
10.5
300
baking powder
1 teaspoon
.
.
baking soda
¾ teaspoon
.
.
salt
½ teaspoon
.
.
unsalted butter (65° to 75°F/19° to 23°C)
2 sticks plus 2 tablespoons
9
255
    Special Equipment
    One 10-cup metal fluted tube pan, coated with baking spray with flour
    Preheat the Oven
    Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C (325°F/160°C if using a dark pan).
    Melt the Chocolate
    Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water).
    Remove the chocolate from the heat and, with the silicone spatula, stir until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid.
    Mix the Liquid Ingredients
    In a medium bowl, whisk the yolks, ¼ cup of the sour cream, and the vanilla just until lightly combined.
    Make the Batter
    In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
    Starting on medium-low speed, gradually add the egg mixture in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
    Remove almost one-third of the batter (1½ cups/12.5 ounces/354 grams) to a bowl and stir in the melted chocolate until uniform in color. Spoon one-third of the remaining batter into the prepared pan. Top with dollops of half the chocolate batter. Spread gently but evenly. Top with another third of the plain batter and then with dollops of the remaining chocolate batter. Spread evenly and top with the remaining third of the plain batter, spreading it evenly over the top.
    Use a regular tablespoon to