Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 349
  • Fat:
  • 15 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 90 mg
  • Sodium:
  • 220 mg
  • Carbohydrate:
  • 51 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g

Hot Milk Cake

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.

SERVINGS

8

CATEGORY

Dessert

METHOD

Baked

PREP

20 min.

COOK

30 min.

TOTAL

50 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 mixing 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 inches from the heat until topping bubbles and turns golden brown. Serve warm. Yield: 8 servings.

Printed from tasteofhome.com Jul 24, 2008

Copyright Reiman Media Group, Inc © 2008