Hot Milk Cake with Blueberries and Tangy Greek Yogurt Icing

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So it turns out glass bowls are not heatproof. I feel like this is something I definitely should have known… yet I still found myself with a shattered pile of glass and a saucepan full of eggs, sugar, and the leftover water from a double boiler still simmering away while trying to make this cake.

Just add it to the long(ish) list of kitchen utensils I’ve ruined attempting to bake.

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As you can see, round two was much more successful. This was my first time making a cake in a 6-inch pan, and it made me wonder why I’ve taken so long to downsize. It’s so much more practical when there aren’t a ton of people to feed! Not to mention very cute.

There aren’t really too many plain cake recipes like this around here because, truth be told, I don’t make them that often. I come from much more of a pie family, and I can hardly remember ever making an actual cake to celebrate a birthday. But! Then I read about a Hot Milk Cake, which sounded so exciting I decided I had to try it.

Turns out making a Hot Milk Cake is almost exactly like making most cakes…but that cake turns out pretty freaking delicious so it’s okay with me.

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I was originally going to top this with some plain whipped cream, buuuuuut we didn’t have any, so greek yogurt frosting it was. The trick here is to add a bit of coconut oil, which typically isn’t present in greek yogurt frosting. But it makes the frosting that much richer and firms up in the fridge, creating a much thicker icing to top your cake. All that’s left to do is throw on a handful of blueberries (or really, any other berry you can get your hands on), and you’re all set!

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Hot Milk Cake with Blueberries and Tangy Greek Yogurt Icing

Makes one 6-inch cake (recipe can be doubled for one 9-inch cake)

Ingredients:

For the cake:

1/2 cup + 3 Tablespoons white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
3 Tablespoons coconut oil
1/4 cup + 1 Tablespoon almond milk (or milk of choice)
1/2 cup sugar
1 egg + 1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

For the icing:

1/2 cup plain nonfat greek yogurt
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 Tablespoon coconut oil, melted and cooled

Blueberries, to top (can sub any other berry of choice)

Directions:

Preheat oven to 350F. Coat the inside of a 6-inch cake pan with butter, then sprinkle a small handful of flour in. Tilt the pan around until the inside is coated in flour, then tip out the excess flour and discard.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small saucepan, add the milk and coconut oil. Warm until the coconut oil is melted and the milk is heated through. Set aside to cool to just above room temperature– it should be just warm to the touch. (You can also heat the milk and oil in the microwave in 10-15 second intervals).

While the milk is cooling, whisk together the sugar, egg, and egg white in a heatproof (not glass… HA) bowl until completely combined. Place the bowl over a saucepan of simmering water to make a double boiler, making sure that the bottom of the bowl is not touching the water. Heat, stirring constantly, until the sugar is dissolved, about 8-10 minutes.

Transfer the hot egg mixture to the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until light and fluffy and cooled to just above room temperature, about 8-10 minutes. Decrease speed to low and add the flour mix, whisking just until combined and smooth. Slowly drizzle in the milk and oil, then add the vanilla and almond extracts. Whisk on low speed just until completely combined.

Scrape batter into prepared cake pan and bake 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let cool.

While your cake is baking and cooling, prepare the frosting. Whisk together the greek yogurt, powdered sugar, vanilla, and melted coconut oil until smooth. Place in the refrigerator to let cool and thicken at lease 30 minutes, preferably longer (the longer it chills, the thicker it will be).

To serve, spoon the frosting onto the center of the cake and spread evenly with a spatula or the back of a spoon. Add a handful of blueberries to garnish.

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{ 4 comments… add one }
  • Anchita August 2, 2016, 10:04 am

    Can u tell me the substitute for egg in this recipe pls
    Anchita

    • A Baking Girl August 2, 2016, 12:26 pm

      Hi Anchita– you can try using 1/4 cup plus 2 Tablespoons applesauce as a substitute for the egg

      • Anchita August 6, 2016, 3:03 am

        Hi ,
        Thank-you but also the apple sauce is made by just boiling apple and the heating in a pan with a bit of butter right ? Also can this apple be a substitute for eggs I. Most recipes or its different with each ?

        • A Baking Girl August 6, 2016, 7:40 am

          I’d recommend using storebought applesauce. I typically find that 1/4 cup of applesauce is a good substitute for eggs in a lot of recipes for cakes and bars, although it won’t always yield exact results

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