The sweet taste of summer, with a tiny hint of honey make these little milk cakes the perfect dessert for a warm summer evening. Serve Old Fashioned Hot Milk Cake Minis with Raspberries and Whipped Cream for a special treat tonight!
These are so easy and taste great with almost any meal. I made these with some Honeysuckle Simple Syrup I made, but since that’s not readily available to everyone, I also whipped up a simple batch that anyone can make using honey instead.
I think I mentioned in another post, I am a bit obsessed with Honeysuckle lately.
And the recipes will keep coming all summer long until I run out of ideas or the Honeysuckle Simple Syrup and/or Honeysuckle Infusion Water I made up.
I’m definitely loving the flavor that Honeysuckle adds to everything but these are amazing with simple honey as well, so no fear there.
I honestly made these on a whim one night to serve with dinner and used a recipe my grandmother used to use (without the Honeysuckle of course).
We love serving ours with Berries and whipped cream and in this case I decided to serve these Old Fashioned Hot Milk Cake Minis with Raspberries and Whipped Cream because I had them both here.
Honestly a super easy recipe that can be made just before dinner and served, hot, warm or cold. How do you think you’d like it best? What would you serve them with?
Are you ready to make Old Fashioned Hot Milk Cake with Raspberries and Whipped Cream?
I know I was! And I cannot even tell you how absolutely wonderful they were!
We had NONE left after a small dinner party.
People had several a piece and wanted more! (make extras if you’re serving a large group!) haha
Old Fashioned Hot Milk Cake with Raspberries and Whipped Cream
- 3 eggs
- 1 cup granulated sugar
- 2 Tablespoons honey
- 1 teaspoons almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cups milk
- 8 tablespoons salted butter cubed
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat eggs for 5 minutes on high until thick and bright yellow.
- Add in the sugar a little at a time, until light and fluffy.
- Beat in the almond or vanilla extract and the honey.
- In another bowl, mix together the flour and the baking soda and then add to batter a little at a time. Beat on low until smooth.
- On the stove in a small pan, heat the milk and butter until the butter is melted. Remove immediately.
- Add to the batter a little at a time, and mix just until combined.
- Grease a mini bundt cake pan. Pour mixture into each cavity until about 3/4 full.
- Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
- Remove from oven and allow to cool for about 5 minutes in pan.
- Remove to wire rack, to continue cooling.
- Can be served warm.