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Hot Milk Cake

By: Suzanne Coleman  
"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."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 42 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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 or margarine, softened
  • 2 tablespoons milk
  • 1 cup shredded coconut

Directions

  1. 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 degrees F 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2008 by dawna 
My husband loves this for breakfast. I like to hand beat the eggs and bring down the temp. to... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2007 by VERMICIOUS 
No one else in the house is eating it. I am trying to finish it myself. MORE

 
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