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Hot Milk Cakes
by Crescent Ridge Dairy
SERVES 16 cakes
Milk cake is a simple, old-fashioned cake. It is made by beating eggs until thick and foamy, mixing in the dry ingredients and then finishing with warmed milk, which gives the batter a bit of a head start on cooking. It is a good cake base that lends itself perfectly to all manner of decoration, garnishing and flavor experimentation.
Ingredients
- 1 1/4 cup Crescent Ridge whole milk
- 4 large eggs, room temperature
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 10 tablespoons butter, cubed
- 2-1/4 teaspoons baking powder
Instructions
- Preheat oven to 350. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth.
- In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
- Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.
What You'll Need:
