Old Fashioned Hot Milk Cake with Raspberries and Whipped Cream

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!

Course Dessert

Cuisine American

Keyword easy cake recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 123kcal

Author Nicole Cook

Ingredients

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

Instructions

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.

Nutrition