This recipe is a tried-and-true case of seeing something on Pinterest and not being able to get it out of my mind. This pin for hot milk cake from Flour Me With Love drew me in with the perfectly browned cake and powdered sugar topping. When I realized I had all the necessary ingredients to make the recipe – and to change it up a little bit with flavors – it was a done deal.
I wanted to use up the remainder of a cocoa-almond spread from Trader Joe’s that was languishing in my pantry and in going with that theme decided to marble the cake batter [half vanilla, half chocolate] and add some crunchy toasted sliced almond pieces.
The texture of the cake is described perfectly by Flour Me With Love as a cross between a pound cake and a sponge cake. It’s definitely airy like a sponge cake but has a great golden almost crispy crust like a pound cake.
I’m sure you’ve got all the ingredients necessary to make yourself this cake, too – as well as ways to riff on it. I’m thinking baking it up in cupcake tins or loaf pans. Swirling pureed pumpkin + topping with a cinnamon streusel to go with this lovely streak of fall weather Nashville’s had recently. What do you think?
Cocoa-Almond Marble Hot Milk Cake
[adapted from Flour Me With Love’s Hot Milk Cake]
yield : 12 pieces [from a bundt cake] prep time : 15 minutes bake time : 35-45 minutes
2 cups granulated sugar
1 1/4 cups whole milk
2/3 cup unsalted butter
1 1/4 cups unbleached all purpose flour
1 cup whole wheat flour
2 1/4 tsp baking powder
1 tsp vanilla
1/8 cup light brown sugar
1/4 cup sliced almonds, toasted
1/4 cup cocoa-almond spread
1/4 cup cocoa powder, sifted
1. Preheat oven to 350 degrees. Grease and flour your baking pan of choice. [note: I used a bundt pan. If you use a loaf pan or cupcake tins, please adjust your bake time accordingly]
2. Crack eggs into the bowl of a stand mixer and beat for 5 minutes until they’re well mixed and airy.
3. Add sugar and beat until light and fluffy – 3 to 4 more minutes.
4. While eggs and sugar are mixing, combine milk and butter in a saucepan and heat on low until butter is melted. Whisk to incorporate ingredients.
5. Add flours, baking powder and vanilla to mixer bowl. Mix until *just* incorporated.
6. Slowly add butter mixture to bowl and mix by hand until batter is even and lump-free.
7. Sprinkle half of the toasted sliced almonds and all of the brown sugar on the bottom of the prepared bundt pan. Pour half of the prepared cake batter into the pan. [I eyeballed it – if you want to be exact, weigh your mixing bowl [empty] then weigh again when full to determine how much your batter weighs].
8. Heat cocoa-almond spread in microwave for 10-15 seconds until pourable. Drizzle on top of batter in pan and sprinkle with remaining toasted sliced almonds.
9. Add cocoa powder to remaining batter in bowl. Mix by hand until incorporated and then pour remainder of batter into bundt pan.
10. Bake for 35-45 minutes, until cake tester [or toothpick] comes out clean. Let rest for 15-20 minutes before inverting onto serving platter. Enjoy!