This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

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

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.