Depression-Era Hot Milk Cake

In times of simplicity, ingenuity can shine. This is especially true with Depression-Era Hot Milk Cake, a delightful dessert born from necessity but cherished for its timeless taste. Imagine a cake that doesn’t rely on fancy ingredients yet delivers a moist, flavorful experience. That’s exactly what this recipe offers—a reminder that sometimes, less truly is more.

Why You’ll Love This Recipe

This hot milk cake is a testament to the saying, “simplicity is the ultimate sophistication.” You’ll love it because it uses common pantry staples, making it accessible and easy to prepare at a moment’s notice. Despite its humble beginnings, this cake delivers a rich, buttery flavor with a hint of vanilla, and it pairs beautifully with or without a simple glaze. Whether you’re a novice baker or a seasoned pro, this recipe is sure to become a favorite in your repertoire.

Kitchen Equipment You’ll Need

• Large mixing bowl
• Medium saucepan
• Hand mixer or stand mixer
• Whisk
• Standard bundt pan
• Spatula
• Toothpick
• Serving platter

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 cup whole milk
• 1/2 cup (1 stick) unsalted butter, room temperature
• 4 large eggs, room temperature
• 2 teaspoons baking powder
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon salt

Glaze:

• 1 1/2 cups powdered sugar
• 1/4 cup milk or water
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 350º F and grease and flour a standard bundt pan.
2. In a large bowl or mixer, cream together the eggs and sugar for 3-5 minutes until fluffy and light.
3. In a medium saucepan over medium heat, combine the milk and butter. Cook until the butter has melted and small bubbles form around the edge, but do not bring to a boil.
4. Remove from heat and slowly pour into the egg mixture, beating continuously until incorporated.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually mix the dry ingredients into the wet ingredients until smooth.
7. Pour the batter into the prepared bundt pan.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, whisk together the powdered sugar, milk or water, and vanilla extract in a medium bowl to make the glaze.
10. Once the cake is done, let it cool for 10 minutes in the pan, then invert onto a serving platter.
11. If using, pour the glaze over the cooled cake and allow it to set before slicing and serving.

Tips for Success

• Ensure all ingredients are at room temperature for the best texture.
• Do not overmix the batter once the dry ingredients are incorporated to keep the cake tender.
• If you prefer a thicker glaze, add more powdered sugar for consistency.

Additional Tips and Variations

• For a citrus twist, add a tablespoon of lemon or orange zest to the batter.
• Top the glazed cake with chopped nuts or shredded coconut for added texture.

Nutritional Highlights (Per Serving)

Each serving provides a delightful balance of flavors with a rich, moist texture that feels indulgent without being overly complex.

Frequently Asked Questions (FAQ)

• Can I use a different type of milk? Yes, you can substitute with almond milk or any milk of your choice, although the texture and flavor may vary slightly.
• How should I store leftovers? Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
• Can I freeze this cake? Absolutely! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to three months.

Conclusion

This Depression-Era Hot Milk Cake is more than just a dessert; it’s a slice of history that continues to charm palates today. With its easy preparation and delightful taste, it’s a must-try for anyone who appreciates the beauty of simplicity. Give it a go, and don’t forget to share your delicious results with family and friends!