Hot Milk Cake

Hot Milk Cake - made May 19, 2020 from Mildly Meandering

I've gone back to sending homemade baked goods in care packages going to deployed military service members. It looks like the mail services are getting (somewhat) back to normal so I'm baking again.

Cakes can be a little risky to send as they dry out more easily than cookies or brownies but I vacuum sealed these to give them a fighting chance.

The "hot milk" part of the title refers to heating up the milk before adding it to the batter. This turned out to be a good vanilla butter cake, a bit dense in texture like a pound cake but with good flavor. Mine didn't come out looking as dense or moist as in the original blog but I don't think I overbaked it since it wasn't dry. I hope it survived in the mail.

12 tablespoons butter
1 cup whole milk
4 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
pinch of salt

1. Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray.
2. Combine butter and milk in saucepan over medium heat and stir until butter is completely melted.
3. Beat eggs for 5 minutes on medium speed. Gradually add sugar and beat until combined. Add vanilla extract, flour, baking powder and salt; beat just until combined.
4. Add melted butter and milk mixture and beat on low speed until combined. Pour into prepared pan.
5. Bake 35-40 minutes or until toothpick inserted near the center comes out clean or with a few moist crumbs.