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. —Suzanne Coelman, Rabun Gap, Georgia
Ingredients
- 1/2 cup 2% 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 2% milk
- 1 cup sweetened shredded coconut
Reviews
I have been baking this for 60 years and it is the best. Always called it "Hot Milk Cake". Make it in a 7 x ll or 9 x 9 pan.
I was intrigued by this recipe, but especially because of the topping. The cake was not light and airy and the flavor was okay. Basically I didn't care for the texture. However, I thought the topping was scrumptious! I could eat it with a spoon : )
This is called Lazy Daisy cake where I come from. Mom made it a lot and I know enjoy it for myself. I use a 9x9 pan. Absolutely love it.
Mother always made this cake for us kids. If baking in a skillet you can cut a round of parchment paper for bottom to make sure the cake easily comes out.
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The topping was very good but I did not like the taste of the cake. I was very bland.
Very good! My husband and son raved about it! It didn't turn out light and airy, more like dense and moist...I may have beat the eggs too much?? Will definately make this again.
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