|Soft, vanilla-scented Hot Milk Cake is wonderful plain or topped with fresh berries and cream for shortcake.|
5 Tbs milk
2 1/2 Tbs unsalted butter, plus extra for greasing pan
1/4 tsp vanilla
1/2 cup + 1 Tbs unbleached all-purpose flour
1 rounded 1/2 tsp baking powder
1/2 cup sugar
Preheat oven to 350 degrees Fahrenheit and butter a 5″ x 7″ baking dish.
In a 1 cup metal measuring cup, heat milk and butter over low heat just until butter melts. Remove from heat, add vanilla, and set aside. In a small bowl, whisk together flour, baking powder, and salt and set aside.
|Everything you see here (+ oven) = Hot Milk Cake.|
Crack egg into blender container and whir at high speed 1 minute. Turn blender to medium speed and gradually add sugar through the hole in the lid, process 30 seconds. Reduce blender to low speed and add flour mixture, 1 heaping tablespoon at a time. Mix just until blended; do not over-process.
Scrape mixture into prepared pan, smoothing it into the corners and leveling the top with a spatula. Bake about 27 minutes, until top is dark golden and a toothpick inserted in the center of the cake shows no crumbs when withdrawn.
|5″ x 7″ baking dish turns out petite cake, just right for 3 – 4 servings.|
Cool 10 minutes before serving.
Yield: 3-4 servings
Ps. Leftovers are exceptionally nice sliced and toasted, either under the broiler or in your toaster.