When Avaleigh invited Jacob and I on her family dairy farm (the full post HERE), I asked her if she would share a family recipe on our blog, as part of our visit. But as it turned out, I had so much to say about our visit that I decided to make a completely different post to share this delicious cake.
This recipe is something Avaleigh’s mom started baking when her kids were young – she found it on one of the multiple milk calendars dairy farmers have produced over the years. The recipe then got slightly adapted and is now a classic in their kitchen, being baked by her daughters now.
We had a piece of this cake in her grandparents’ lovely kitchen on a cloudy Saturday afternoon. Avaleigh had baked the cake the same morning, just before welcoming us. Her mom then chose some fresh berries as garnish and topped it with some whipped cream.
This dessert was delicious! The cake was moist and still slightly warm. The pudding on top was perfect and blended naturally with the cake. Being a huge fan of vanilla already, it was a natural fit for me and I am looking forward to reproducing this cake in my own kitchen and sharing it with my friends.
You will need:
For the milk pudding:
1 1/2 cups of milk
1/2 cup of sugar
2 teaspoons of cornstarch
1/2 teaspoon of vanilla
**(For chocolate version, replace vanilla & cornstarch with 1/4 cup of cocoa powder and 1/2 cup chopped milk chocolate pieces).
For the cake:
1 cup of flour
2/3 cup of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
3/4 cup of milk
3 tablespoons butter, melted
2 teaspoons of vanilla
**(For chocolate version, replace vanilla with 2 Tbsp of cocao)
The milk pudding:
In a small bowl, put 1 tablespoon of milk (from the 1 1/2 cups of milk). Add the cornstarch and vanilla and whisk well.
In a saucepan, heat the remaining milk and sugar for 2 to 3 minutes over medium heat.
Once the milk is hot (but not boiling), add the first mix (cornstarch, milk and vanilla) and beat until the sugar is dissolved. Set aside.
In a bowl, sift together flour, sugar, baking powder and salt.
In another bowl, whisk together egg, milk, butter and vanilla.
Pour over the dry ingredients and stir just until moistened (don’t over work the dough).
Spread into a buttered baking dish. Gently pour warm milk mixture over cake batter without stirring.
Bake at 350F for about 25 minutes or until a toothpick comes out clean.
Let the cake cool for 10 minutes to allow milk mixture to thicken. Serve warm, with fresh berries and your choice of whipped cream or vanilla ice cream! Enjoy!