Today I'm going to share an old fashioned recipe for Hot Milk Cake. I don't know why it's fallen off the grid, but this is my attempt to put it back. So simple and satisfying. It's sweet and really doesn't need any frosting, but I love to serve it with macerated strawberries and a dollop of freshly whipped cream. I promise you will not be disappointed with this one.
Hot Milk Cake
- 2 1/4 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 1/4 cups whole milk
- 10 tablespoons unsalted butter
- 4 eggs, room temperature
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- Preheat oven to 350F.
- Spray a 9x13-inch cake pan with Baker's Joy; set aside.
- In a small bowl, whisk together the flour, baking powder, and salt; set aside.
- In a small saucepan, heat milk and butter just until butter is melted; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on high speed for a full 5 minutes until very light yellow in color.
- Add the sugar and vanilla; mix until combined.
- Add flour mixture; mix until combined and smooth.
- Slowly add the milk mixture; mix until combined and smooth.
- Pour batter into prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool completely on a wire rack before cutting. Serve with fresh fruit and whipped cream. Makes 12 servings.
To macerate strawberries: toss sliced strawberries with granulated sugar to taste; stir well and refrigerate for at least 30 minutes until they darken and turn nice and juicy.