Hot Milk Cake With Broiled Nut Topping
A moist, tender vanilla-flavored cake topped with a broiled nut topping, perfect for gatherings and dessert tables, offering a rich and comforting sweetness.
Ingredients
Instructions
- Beat eggs until thick and light-colored.
- Gradually add sugar, then add vanilla.
- Heat milk and butter on medium low until butter melts.
- Quickly beat the hot milk and butter mixture into the egg mixture.
- Add dry ingredients a little at a time, mixing well.
- Pour batter into a well-greased 13 x 9-inch baking dish.
- Bake at 350°F for 35-40 minutes.
- Spread hot cake with the broiled nut topping.
Tips & Substitutions
For best results, ensure your eggs are at room temperature to help create a light texture. If you want to reduce sugar, consider using a sugar substitute that measures like sugar. You can also experiment by adding a splash of almond extract along with the vanilla for a unique twist. If you prefer a different topping, consider using a whipped cream or frosting instead of the broiled nut topping.
Serving Suggestions
Serve the hot milk cake warm, topped generously with the broiled nut topping for added crunch and flavor. It pairs beautifully with a scoop of Granny's Homemade Ice Cream for a delightful dessert. You can also enjoy it with a cup of coffee or tea for an afternoon treat. For a festive touch, consider dusting with powdered sugar before serving.
Storage & Reheating
Store any leftover hot milk cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or in a 350°F oven for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Milk Cake With Broiled Nut Topping contains roughly 1199 calories, with 16g protein, 137g carbohydrates, and 65g fat. It is an excellent source of iron (40% of the Daily Value), protein (32% of the Daily Value), and calcium (31% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2372mg per serving (103% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, or use a gluten-free flour blend if you need a gluten-free option. Just ensure the blend you choose is suitable for baking to maintain the cake's integrity.
What can I use if I don't have baking powder?
If you're out of baking powder, you can make a homemade substitute by combining 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar for each teaspoon of baking powder needed. This will help the cake rise properly.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. If it has wet batter on it, bake for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).