Hot Milk Toast Cake
I’ve done hot yoga now for ONE YEAR AND FOUR MONTHS (and I still can’t do crow pose but whatever) so obviously that whole thing worked out for me. But have you ever tried COLD yoga?
Spoiler alert: cold yoga isn’t really a thing. Or at least I don’t think it’s really a thing. Nevertheless, five of my students and I just did it.
The 7th and 8th graders at my school took their national field trip to Philadelphia this past week. We divide our already-small student body into smaller groups to let the kids plan their own trip itineraries. Having taught middle school for almost 8 years now, I was pretty sure I was in for a week of chicken tenders and candy stores, but my little group rocked out, taking us to eat dim sum and ramen, tour a centuries-old prison, and participate in a free yoga class on the Delaware River Waterfront. (Okay, we also went to a candy store, but it was a cool one.) Shame on me for doubting them.
We had originally planned on attending the 7 AM yoga class, but it turned out leaving our cozy hotel at 6:30 AM in 48 degree Philly was out of the question. We went back to bed for a couple of hours and switched our plans to the 6 PM class instead. It was perfection. Sure, it was only 66 degrees, but with a few jackets and an excellent yoga teacher to help us warm up our muscles, we stayed toasty enough. And the view couldn’t be beat: the Ben Franklin Bridge towered right above us and the gorgeous Delaware River separated us from New Jersey.
Field trips are always hard. Putting life and work (appointments, blog work, family obligations) on pause for five days and keeping five little ones safe, happy, and healthy won’t ever feel like a vacation. But I count myself pretty lucky to have spent my time with such a fun, adventurous group of young people. They worked hard to plan a fantastic trip and then made it exceptional with their flexibility each day. My kind of field trippers!
If you’re just in from some cold yoga yourself ā or even if you’re just hungry ā I made you the BEST cake. When I was little, my family would make a dish called Milk Toast for special occasions. When I polled you all on Facebook, some of you had never heard of it while others knew it as a bland dish eaten when sick. That’s definitely not the milk toast I know! My family’s recipe tops buttered toast with a warm, thick, sweet vanilla pudding. It was a decadent breakfast treat.
I’ve wanted to try making a milk toast CAKE forever and finally did it! It’s just as delicious and indulgent as I expected. And perfect for warming up on a chilly spring evening!
One year ago: Coconut Cream Gooey Butter Cake
Two years ago: Strawberry Doughnut Cake
Three years ago: Cookie Butter Cookies
Four years ago: Gooey Chocolate Skillet Cake Ice Cream Sundae
Five years ago: Strawberry Cheesecake Stuffed Amaretto Cake Pops (on Pretzel Sticks!)
Six years ago: Coconut Cream Tart
- 1/2 cup butter
- 1/2 cup water
- 1 1/8 cups cake flour
- 1 cup white sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/4 cup sour cream
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/2 cup butter
- 4 tablespoons flour
- 3 cups milk
- 3/4 cup sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Make the cake: Preheat the oven to 375 degrees. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the egg, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter a 10-inch cast iron skillet (if you don't have one, this cake works just fine in a greased 8-inch square baking pan). Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. Rub a stick of butter across the top of the warm cake.
- Make the milk toast pudding: Place the butter (the same stick you just rubbed on the cake is just fine) into a saucepan and melt it over medium-high heat. Remove it from stove and whisk in the flour. Add the milk and return to the heat. Add the sugar and cook, whisking, until the mixture boils. Whisk constantly and continue cooking the mixture for about 5 minutes. Remove from the heat and whisk in the vanilla extract and cinnamon. Allow to cool for around 10 minutes. Pour about half of the mixture over the buttered cake and serve immediately (I prefer serving straight from the skillet!)
Ā
Lucy
May 15, 2016 at 11:39 am (9 years ago)Thrilled me to my toes to see MILK TOAST appear anywhere. My dear mother passed away 24 years ago but I will never forget her milk toast. In fact, while pregnant, and living a sparse life in Japan 35 years ago, I suddenly had a craving for that warm sweet loving dish. Called my mom, expensive, international call, “Mom, how do I make milk toast?” I have never forgotten that recipe again. I can still remember her warm living voice giving me her recipe. We do it a bit different but the love is universal isn’t it?
Julie Ruble
May 16, 2016 at 10:04 am (9 years ago)Aw, Lucy, what a precious memory. I made that very same phone call to my mom about milk toast! š I hope you will make and enjoy this cake in your mother’s honor!
Shashi @ RunninSrilankan
May 16, 2016 at 8:48 am (9 years ago)I have never had or heard or seen Milk Toast before, let alone a Hot Milk Toast Cake and I think this is pretty genius! It sounds so decadently delicious! Though I am har pressed to choose if this cake is better than the story of the 8th graders who totally rocked this field trip!
Julie Ruble
May 16, 2016 at 10:04 am (9 years ago)Right?! I was so impressed with them. Thanks Shashi!
Kristen Chidsey
May 16, 2016 at 9:45 am (9 years ago)Julie–my mom used to make hot milk cake for special occasions–I am sending this to my sister. It is her bday today and this was her all time favorite.
Julie Ruble
May 16, 2016 at 10:05 am (9 years ago)Oh, how perfect!! Happy birthday to your sister! I hope she gets a chance to make and enjoy this cake.
Cynthia | What A Girl Eats
May 16, 2016 at 9:49 am (9 years ago)Well I never knew you were a teacher! I’m at the opposite end of the spectrum though, I teach kindergarten. I’ve been doing yoga and “quiet time” (meditation) with my students for about 4 years.
Julie Ruble
May 16, 2016 at 10:05 am (9 years ago)I love that, Cynthia! Start them early š
Coco in the Kitchen
May 16, 2016 at 12:34 pm (9 years ago)Good lord, Woman. Your recipes are so tempting. I’m dying to try this.
Sarah Walker Caron (Sarah's Cucina Bella)
May 23, 2016 at 5:42 am (9 years ago)That sounds like a really fun trip to Philly — the kids planned a great itinerary! As for milk toast, I recall it as this horrible warm milk and bread combination that I would be offered when I couldn’t sleep. Your version sounds way better.
Peggy
June 3, 2016 at 8:11 am (9 years ago)Hey this is most interesting cake ever!. The dressing sounds so yummy. I must try when friends are over this weekend! š
Sara Presley
July 20, 2016 at 5:30 pm (8 years ago)Hi there,
This is my first time stopping by. Lovely site!
I’ve never heard of this dish and am not sure if it’s something I like. Can it be compared to something? What is the texture of the pudding on top?
Julie Ruble
July 20, 2016 at 5:49 pm (8 years ago)Yes, it’s a pudding texture! I hope you will give it a try ????
Loganayaki
November 28, 2016 at 5:16 am (8 years ago)Absolutely stunning images. Nice recipe. Thanks for sharing…!
Jess
July 12, 2017 at 8:42 am (7 years ago)This is so interesting. Going on my to bake list for sure!
Natalie
October 18, 2017 at 10:17 am (7 years ago)This is one of the most warming and gooey and delicious cakes I’ve ever made. Never heard of milk toast, but thought to try this out anyway (especially by how amazing it looked in the pictures). Made it for my friends and the skillet was wiped clean within an hour! Thank you for sharing!
Julie Ruble
October 18, 2017 at 10:32 am (7 years ago)Iām so glad to hear that, Natalie!! Thank you!