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Hot Milk Cake Recipe

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This is a simple recipe - and you'll be able to use your well-seasoned cast-iron skillet to make it. The result of your effort is a light, airy cake.

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8 Servings
Prep: 20 min. Bake: 30 min.

Ingredients

1/2 cup milk
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
TOPPING:
1/3 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened
2 tablespoons milk
1 cup flaked coconut

Directions

Scald milk; set aside. Combine flour, baking powder and salt; set aside. In a bowl, beat eggs until thick and lemon-colored. Gradually add sugar, blending well. On low speed, alternately mix in milk, dry ingredients and vanilla. Pour batter into a greased 10-in. cast-iron skillet.
Bake at 350° for 25-30 minutes or until the cake springs back when lightly touched. Remove cake and preheat broiler. Combine all topping ingredients and sprinkle over cake. Broil 5 in. from the heat until topping bubbles and turns golden brown. Serve warm. Yield: 8 servings.

Nutrition Facts: 1 serving (1 slice) equals 349 calories, 15 g fat (7 g saturated fat), 90 mg cholesterol, 220 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.

Hot Milk Cake published in Country Extra March 1992, p47

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Ingredients