Week 12:
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.