This recipe was recommended to me by Lisa Walker, our Director of Development. It’s direct from the King Arthur Flour website, and it is indeed a winner—see the photo of the emptied plate! I like to serve it with fresh fruit and whipped cream, but you choose your own accompaniments.
Chef Zeb's Hot Milk Cake
Hot milk cake, an old-fashioned treat, is fine-grained, moist, high-rising, and wonderfully tasty. It can be enjoyed as is, in all its buttery glory; or paired with the icing of your choice — or fudge topping or thick caramel sauce, as shown here.
2 cups sugar
4 large eggs, at room temperature
1/3 cup vegetable or canola oil
2 cups AP flour
1 1/4 teaspoons salt
2 teaspoons baking powder
4 tablespoons unsalted butter
1 cup milk (whole milk preferred)
2 teaspoons vanilla
Preheat the oven to 325°F. Lightly grease a 9" x 13" pan that's at least 2" deep.
Beat the eggs and sugar together until they're light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer. Slowly beat in the canola oil.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Add the flour, salt, and baking powder to the egg mixture in the bowl, beating just enough to combine.
Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits.
In a saucepan set over medium heat, bring the butter and milk just to a boil. Add the vanilla.
Remove the pan from the heat, and stir the mixture until the butter is completely melted.
Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined.
Scrape the bowl, and mix briefly, just until smooth. Pour the batter into the prepared pan.
Bake the cake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean, and the top feels set.
Remove the cake from the oven, and place it on a rack to cool.
Serve in squares, as is. Or top with icing or sauce. If you use caramel sauce, a sprinkle of flaked sea salt is a wonderful addition.