Dense Hot Milk Cake

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Sometimes I make my homemade yogurt or other things that need scalded milk and I end up with extra milk. Here’s a way to use it to make Dense Hot Milk Cake . It’s a really easy mix that you can pop in the oven with staples from the fridge. This version will not be fluffy like angel food because who has time for that? This is the no stress version of yummy breakfast or dessert. Make it today!

INGREDIENTS – Dense Hot Milk Cake

2 cups scalded milk (brought up to a simmer, then shut off)

2 sticks of butter or 8 oz of coconut oil

2 tsp vanilla extract

4 eggs

1 cup coconut or palm sugar (use powdered for fluff, if you want and up to 2 cups of whatever sugar you use)

2 cups flour

2 tsp baking powder

1 tsp pink salt

METHOD

Preheat oven to 325F

Spray 2 cake pans (9″) with cooking spray

Whisk eggs and sugar in a bowl

When milk mixture cools to lukewarm, add to egg mixture and whisk

Add dry ingredients to another bowl, whisk for a few seconds

Slowly mix dry into wet and hit with a  whisk, so there’s no lumps

Batter will be thin.

Pour into the two pans and bake for 60 minutes. Cool for 5 minutes and turn onto rack.

Decorate or garnish as desired. If you like that, try our quiche.

 

 

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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