New Brunswick Hot Milk Cake
Hot milk cake is a butter sponge cake dating back to 1911. It gets its distinctive flavour from the scalded milk in the batter. The ultimate ooey gooey warm comforting hug of a dessert. If you love buttery brown sugar goodness, this cake is for you!Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Equipment
- 8x8 pan (a 9x9 works too for this cake)
- Small saucepan
- A bowl and a good spatula and/or whisk
Ingredients
Cake Base
- 1 Tbsp butter (salted or unsalted)
- 1 cup milk (we like 2% for baking)
- 2 large eggs
- 1 cup granulated white sugar
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt (if you use salted butter, just a pinch of salt will do)
Coconut "Caramel" Topper
- 6 Tbsp butter
- 6 Tbsp brown sugar
- ¾ - 1 cup shredded coconut (sweetened is fine, if that’s what you have)
- 3 ½ Tbsp milk
- 1 tsp vanilla extract
Instructions
Let's Make the Cake!
- Preheat the oven to 350 F.
- Grease or spray an 8x8 baking pan and optionally line with parchment set aside.
- In a saucepan heat milk and butter over medium heat stirring frequently until milk is hot and butter is melted. Be careful not to boil the milk, so keep stirring - we want it nice and steamy. Take off the heat and let cool slightly - about 5 mins, so it won’t scramble our batter.
- In a large bowl, whisk together the eggs and the sugar until light and fluffy.
- Add in your vanilla extract and whip again until fully combined.
- In a separate bowl, let’s whisk together the dry ingredients: the flour, baking powder and salt.
- Add the dry ingredients and the hot buttered milk to the sugar/eggs, a little at a time, until it’s all incorporated and nice and smooth.
- Pour into a greased 8x8 pan and bake at 350 F for about 30 minutes or until a toothpick comes out clean, golden cake top that is slightly pulling away from the edges.
While it Bakes Let's Make the Topper
- While the cake is baking, melt the butter in a small saucepan on medium, then stir in your brown sugar. Stir for about 30 seconds, until the sugar melts. We don’t need this to come to a boil.
- Add our vanilla, stir a little more then take off the heat.
- Time to stir in our coconut, then milk. Taste. TRY NOT TO EAT THE WHOLE BOWL! Set aside.
- Once your cake is out of the oven, turn from BAKE to BROIL.
- While the cake is hot, carefully pour the caramel coconut topping over and put the cake back into the oven on broil, just long enough for it all to begin bubbling. WATCH closely, 100% adult supervision needed. This usually takes about 1-2 minutes but watch closely as the coconut toasts quickly.
- Cool completely for the “topper” to stay intact. ENJOY!
Notes
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!
