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Chef Zeb’s Hot Milk Cake

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Chef Zeb Chef Zeb

Hot milk cake, an old-fashioned treat, is fine-grained, moist, high-rising, and wonderfully tasty. It can be enjoyed as is, in all its buttery glory; or paired with the icing of your choice — or fudge topping or thick caramel sauce, as shown here.

This recipe comes to us courtesy of Chef Zeb Stevenson, of Atlanta’s Watershed on Peachtree restaurant, purveyors of “local, seasonal, soulful dishes inspired by Southern tradition and prepared with present day artistry.” Says Chef Zeb, “I’ve used King Arthur flour for years and have always appreciated its high standard of quality and consistency.” The chef uses our signature unbleached all-purpose flour in this delicious cake, which is served at the restaurant with caramel sauce and sea salt.

At a glance

Prep
Bake
Total
Yield
9″ x 13″ cake, 2 dozen servings

Nutrition information

Ingredients

  • 2 cups sugar
  • 4 large eggs
  • 1/3 cup canola oil
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter
  • 1 cup milk

  • 14 ounces sugar
  • 4 large eggs
  • 2 3/8 ounces canola oil
  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 2 ounces butter
  • 8 ounces milk

  • 397g sugar
  • 4 large eggs
  • 67g canola oil
  • 241g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 57g butter
  • 227g milk

Instructions

  1. Preheat the oven to 325°F. Lightly grease a 9″ x 13″ pan that’s at least 2″ deep.
  2. Beat the eggs and sugar together until they’re light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer.
  3. Slowly beat in the canola oil.
  4. Whisk together the flour, salt, and baking powder, then add to the egg mixture in the bowl. Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits.
  5. In a saucepan set over medium heat, bring the butter and milk just to a boil. Add the vanilla. Remove the pan from the heat, and stir the mixture until the butter is completely melted.
  6. Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl, and mix briefly, just until smooth.
  7. Pour the batter into the prepared pan.
  8. Bake the cake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean, and the top feels set. Remove the cake from the oven, and place it on a rack to cool.
  9. Serve in squares, as is. Or top with icing or sauce. If you use caramel sauce, a sprinkle of flaked sea salt is a wonderful addition.
  10. Yield: one 9″ x 13″ cake, 2 dozen servings.

Nutrition Information

  • Serving Size1 piece (51g)
  • Servings Per Batch24
Amount Per Serving:
  • Calories160
  • Calories from Fat50
  • Total Fat6g
  • Saturated Fat2g
  • Trans Fat0g
  • Cholesterol35mg
  • Sodium150mg
  • Total Carbohydrate25g
  • Dietary Fiber0g
  • Sugars17g
  • Protein3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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