“Almond Hot Milk Cake”

Yellow cake brings back memories of my Granny’s recipe. It’s Black History Month and in my opinion she should be celebrated. My Granny always had something in her kitchen and I always knew where to look for a sweet treat. A layer cake sat on the corner of a counter and all you had to do was lift the lid to her milk glass cake stand. That’s what this Almond Hot Milk Cake reminds me of. The smell off a luscious cake slathered with caramel frosting or a Southern Jam Cake for all to behold. I loved going to house anytime yet knowing a goodie was waiting never hurt.

Almond Hot Milk Cake

So, this cake is an oldie but goodie and from what I’ve read has been around since 1911 but became popular in the mid 1940’s. Stands to reason because the cake takes minimal ingredients home cooks would have had or something similar. We know yellow cake is not a flavor but the appearance dating back possibly to the 19th century. Box mixes made their way to markets in the mid 1930’s. Now, there is convenience and ease of baking. That must have been an amazing time especially for those who loved to bake and my Granny did love to bake. Checkout this article on yellow cake and the popularity in the black community.

Almond Hot Milk Cake

Unfortunately, I do not have my Granny’s yellow cake recipe but this Almond Hot Milk Cake is a close runner-up for sure. Her cake was always a layer cake but I decided to bake mine in 13×9-inch baking pan and may I say with great success. Granny would have been so proud and she would have asked where the chocolate frosting was.

Almond Hot Milk Cake

My cake is fluffy with a tender crumb, sweet and buttery. I added almond extract to enhance the flavor. Almond extract is magic as long as you don’t go overboard. Anyway, combine all dry ingredients in one bowl and wet ingredients in another except the butter and milk. The cake gets its name because the warm milk/butter mixture is combined in last. One thing to note is try not to over mix. I find using large bowls helps with minimal mixing. Pour batter into prepared baking pan and bake. You want a light texture to this cake and not dense.

Almond Hot Milk Cake

This cake is the perfect canvas for any type of decoration desired. I decided I wanted a relatively light dessert and didn’t want to cover up this moist cake with a heavy frosting. I decided on a simple pairing of slightly sweetened whipped cream and fresh blueberries. Any fresh fruit will work. The pairing is perfect following a heavy meal or slice a plain piece for a snack. Dessert anytime, I reckon? This cake is sure to cure your sugar craving. So simple, so easy, and so good. I’d say this could be a great dessert for your Valentine, don’t you think? I’d say yes indeed. Now, get in your car and go shopping. You’ll be glad you did. Happy Baking!

Almond Hot Milk Cake

 

Almond Hot Milk Cake

2 cups unbleached all-purpose flour, sifted

2 cups granulated sugar

1¼ t. fine sea salt

2 t. baking powder

4 large eggs, room temperature

1/3 cup vegetable oil

1 cup whole milk

4 T. unsalted butter

1 t. pure vanilla extract

1¼ t. almond extract

Whipped cream, for serving

Fresh fruit, for serving (blueberries, raspberries, strawberries, blackberries, mango, or peaches)

 

Heat oven to 325 degrees and coat a 13×9-inch baking pan with cooking spray. If you desire a layer cake, use two 8-inch cake pans lined with parchment paper and sprayed with spray. Set aside.

In a large mixing bowl, beat sugar and eggs until pale, light and fluffy.

Slowly pour in oil on low speed, mixing until thoroughly combined.

In another bowl, whisk together flour, sugar, salt, and baking powder.

Using a small saucepan, heat milk and butter over medium heat and bring to boil.

Remove saucepan from heat and add in vanilla and almond extract.

Add flour mixture to sugar mixture in 3 parts. Fold mixture together with a large rubber spatula until well combined yet do not overmix. Cake will be dense if this happens.

Pour the hot milk into cake batter, folding gently until thoroughly combined. Cake batter will be thin.

Divide cake batter into prepared cake pans or baking pan. Bake for 30 to 35 minutes in baking pan or 25 to 30 minutes for cake pans. Use a toothpick or cake tester to test doneness. Either should come out clean.

Remove cake from to wire racks to cool 10 minutes before removing from pan(s) to cool completely.

Serve with whipped cream and fresh fruit if desired.

 

Makes 12 servings.