This year has simply flown by and I can’t believe that another Thanksgiving is just around the corner. When I realized that it was just a few weeks away, I started thinking about all of those tried and true traditional desserts we enjoy each Holiday…you know the pumpkin, pecan and apple pies and even those English inspired minced meat pies (with crushed nuts) that usually have lovely citrus-y notes that go so well with all of those conventional spices. And for those that may not like pies, you may also find the occasional fruit trifle and the obligatory chocolate cake…
I know what you’re thinking…don’t mess with tradition. Yeah, I know…but the wheels were turning.
Why couldn’t we take some of the more traditional flavors that people may expect to find on the dessert table and kick them up with something a little more unexpected.
Well, it could work….
I started looking at traditional, old school recipes and found one that really should be resurrected….the very beloved hot milk cake. Many of you will remember this cake from your childhood, and I’m sure you will agree that it’s not something often seen anymore. This very easy, rich, delicious and super moist cake is so versatile and works for so many different applications that I just can’t understand why it’s not used more often. You can use it as a sheet cake, bake it as a layer cake then slice it and fill it with anything you want or add your favorite ingredients and turn it into one of the best coffee cakes you’ve ever had.
This hot milk cake is very similar to a traditional butter cake where butter is not melted but creamed with the eggs and sugar, and if you prefer to make it this way you can, it’s just as delicious! This is also similar to the 1-2-3-4 cake that also comes from the same generation and just so happened to be the cake my mother made for my 1st birthday.
Butter cakes were standard fare on dessert tables long ago but have been slowly replaced with cake mixes. There is no excuse for that really because butter cakes are so easy to make. Using cake mixes may allow you to gain a few extra minutes, but the result coming out of the oven is a cake made from a bag full of chemicals…and that’s definitely not what you want to be feeding your family.
If you don’t want to make the pumpkin butter, this cake is just as delicious to eat on its own . Try it with fresh fruit, ice cream or even some whipped cream. I will guarantee that after you have made this the first time, you will start thinking of different ways to use it so that you can make it over and over again. So when you find yourself at the grocery store reaching for that cake mix, remind yourself of this delicious cake and make sure to read the label…if there’s more than 5 basic ingredients, make sure to put it back on the shelf…
Hot Milk Cake (makes 1 –14”x 14” square cake)
1 recipe Pumpkin Butter, Pumpkin-Apple Butter or Dark Chocolate Pumpkin-Apple Butter (**If you prefer you can use a jam of your choice or any pie filling)
1 recipe streusel for center and top of cake
For cake:
1 ½ cups whole milk
3 stick butter, room temperature
6 eggs
3 cups sugar
4 teaspoons vanilla
3 cups all purpose flour
1½ cups cake flour
3 ¼ teaspoons baking powder
2 teaspoons salt
If you are going to use the pumpkin butter and the streusel, make sure to prepare those ahead of time and set aside so that they are ready to add to the cake batter. In a small microwave safe bowl, add the milk and butter together and heat until the butter has melted, then set aside. In a separate large bowl, add the eggs, sugar and vanilla and whisk together until all of the ingredients are well incorporated. Sift all of the dry ingredients together into a separate bowl. You are going to add the dry ingredients in 3 additions and the liquid in 2 additions. We do this to prevent any lumps from forming because there is a good bit of liquid to incorporate. Begin with adding 1/3 of the flour into the eggs and whisk well, then add half of the butter/milk mixture and whisk again. Repeat with the rest of the ingredients until you have achieved a smooth batter and everything is well combined.
Pour half of the cake batter into a well sprayed and (parchment) paper lined cake pan. Add half of the streusel on top of the batter in the pan, then pour the rest of the cake batter on top of that.
Add the pumpkin butter (or your favorite jam or pie filling) on top of this and swirl into the batter.
Add the rest of the streusel all over the top of this…
Bake the cake in a 350°F oven and bake until the cake tests clean, about 30-45 minutes. Allow to cool completely before slicing. This will be easier to slice if baked the day before, so make it ahead of time if you can.
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