Taste of Home
Milk Cake
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 8 servings.
This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia
Ingredients
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1/2 cup 2% milk
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3/4 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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3 large eggs, room temperature
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1 teaspoon vanilla extract
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1 cup sugar
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TOPPING:
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1/3 cup packed brown sugar
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1/2 cup chopped pecans
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2 tablespoons butter, softened
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2 tablespoons 2% milk
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1 cup sweetened shredded coconut
Directions
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1.
Preheat oven to 350°. Scald milk by bringing it almost to a boil; set aside to cool. Combine flour, baking powder and salt; set aside. In a bowl, beat eggs until thick and lemon-colored; stir in vanilla. Gradually add sugar, blending well. On low speed, alternately mix in milk and dry ingredients. Pour batter into a greased 10-in. cast-iron or other ovenproof skillet.
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2.
Bake until cake springs back when lightly touched, 25-30 minutes. 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.
Nutrition Facts
1 slice: 349 calories, 15g fat (7g saturated fat), 90mg cholesterol, 220mg sodium, 51g carbohydrate (39g sugars, 2g fiber), 5g protein.
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