MILK CAKE

Milk Cake image

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

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 12

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
1/3 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened
2 tablespoons 2% milk
1 cup sweetened shredded coconut

Steps:

Preheat oven to 350°. Scald milk by bringing it almost to a boil; set aside to cool. Combine flour, baking powder and salt; set aside. In a bowl, beat eggs until thick and lemon-colored; stir in vanilla. Gradually add sugar, blending well. On low speed, alternately mix in milk and dry ingredients. Pour batter into a greased 10-in. cast-iron or other ovenproof skillet. , Bake until cake springs back when lightly touched, 25-30 minutes. Remove cake and preheat broiler. Combine all topping ingredients and sprinkle over cake. Broil 5 in. from the heat until topping bubbles and turns golden brown. Serve warm.

Nutrition Facts : Calories 349 calories, Fat 15g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 220mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.