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Hot Milk Cake

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.
8 ServingsPrep: 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.
© Taste of Home 2013

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Hot Milk Cake (continued)

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.
© Taste of Home 2013