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Milk Cake

This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake.

Milk Cake
 
By Suzanne Coelman, Taste of Home

This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake.


Total Time

Prep: 20 min. Bake: 30 min.

Makes

8 serving.


Ingredients

  • 1/2 cup whole milk
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sugar

Topping:

  • 1/3 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 tablespoons butter, softened
  • 2 tablespoons whole milk
  • 1 cup sweetened shredded coconut


Directions

  • Scald milk; set aside. Combine flour, baking powder and salt; set aside. In a bowl, beat eggs until thick and lemon-colored; stir in vanilla. Gradually add sugar, blending well. On low speed, alternately mix in milk and dry ingredients. Pour batter into a greased 10-in. cast-iron skillet.
  • Bake at 350° 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 in. from the heat until topping bubbles and turns golden brown. Serve warm.

 

Nutrition Facts 

1 slice: 349 calories, 15g fat (7g saturated fat), 90mg cholesterol, 220mg sodium, 51g carbohydrate (39g sugars, 2g fiber), 5g protein. 

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Cake Magazine: Milk Cake
Milk Cake
This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake.
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