Photos by Abbi Bull
While this spring has looked nothing like any of us planned on, it’s always helpful to look for the silver lining. College student Abbi Bull was enjoying her semester at Cairn University when the pandemic hit. She had to move back home and continue studies online.
While she had been looking forward to another semester of living on campus after commuting for a year, she made the most of her time at home by baking delicious treats, sharing them with her family and taking gorgeous photos to make us all wish we were quarantined with her!
This particular recipe for Hot Milk Cake with Berry Sauce was a huge hit with her family. It caught my attention because I love Hot Milk Cake. What’s not to love about a cake based on sweet milk and topped with berry sauce?
The recipe is as follows, adapted from Real Food By Dad, with Abbi’s modifications incorporated below.
- 2½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 egg yolk
- 2½ cups sugar
- 1 tablespoon vanilla
- 1¼ cup milk
- ¼ cup butter
- Heat oven to 350 F. Generously butter two 9-inch cake pans. Set aside.
- In a large bowl sift together flour, baking powder, and salt. Set aside.
- In a Kitchen Aid stand mixer, beat eggs, egg yolk and sugar for about 4-5 minutes until mixture is thick and batter falls from whisk in a thick ribbon. Beat in vanilla.
- Meanwhile, heat milk and butter until little bubble appear. Remove from heat and set aside to cool.
- Pour the flour mixture into the egg mixture. Gently mix until the flour is incorporated (do not over mix). Add in milk mixture and fold just until combined. Pour batter into prepared pans.
- Bake for 50-60 minutes or until inserted cake tester comes out clean. Remove from oven and transfer to a wire rack to cool 20-25 minutes. Turn over to remove cake from pan. Sprinkle with confectioner’s sugar and serve with berry sauce.
To make the berry sauce, bring some berries of your choice to a simmer on the stove top and whisk in a spoonful of cornstarch until it thickens. Remove from heat and cool slightly. Abbi used frozen wineberries she had foraged last summer, but red raspberries or blackberries would be equally delicious.