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Hot Milk Cake
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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
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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |