Hot Milk Cherry Cake

It was our 16th anniversary on Saturday and to mark the occasion, made this eggless hot milk cake. Hubby is not at all a fan of cakes, forget about frosted cakes. But then Neha wanted me to bake a cake. So decided to use my Bundt pan again. Earlier I have made an eggless choco vanilla marble cake in this pan. And if you read that post, you will realise what an adventurous bake that was and how strongly and bravely, my pan had behaved 🙂 These Nordic pans are simply outstanding. Just remember to butter all the nooks and corners of the pan and dust it liberally with flour. It’s surely a prized possession of every baker and I thank my bhai and bhabhi for this wonderful gift. To see the real beauty of this pan, you need to take atleast 300 plus grams of flour. But this time I have used only 2 cups (250 grams) of all purpose flour this time. I always use 240 ml cup.

I was actually planning to glaze the cake with some white chocolate drip or simple icing sugar. But I found the icing sugar milk mixture to be too sweet and on asking both Sanjeev and Neha suggested not to drizzle anything on top. So simply placed some left over cherries on top as a garnish. But believe me, the cake itself was quite tasty and soft n spongy. The hot milk and butter mixture gives a beautiful taste and flavour to the cake. My hubby’s brother was quite impressed with the cake and said it’s difficult to believe one can get such a beautiful texture without eggs. All in all a cake worth trying. Please do not forget to share your thoughts and feedback if you try it.

Ingredients:

• All purpose flour 250 gm
• Baking powder 1 1/4 tsp
• Baking soda 3/4 tsp
• Salt a pinch
• Sugar 200 gm
• Vanilla extract 1 tsp
• Canned cherry 30-35
• Butter 75 gm
• Thick curd 100 ml
• Milk 1 cup (240 ml)

Method:

• Preheat the oven at 160-170 degree Celsius for atleast 10 minutes.
• Grease a Bundt cake tin or a 9 inch round cake tin and dust it with flour. (If it’s a Bundt pan, then grease liberally and then dust it nicely with flour, each nook and corner of the pan)
• Sieve the flour, salt and rising agents 2-3 times.
• Deseed few cherries and dust it with little flour
• Heat the milk and butter till the butter melts. Do not boil the milk.
• Mix thick curd and powdered sugar to the sugar dissolves completely.
• Now add vanilla extract and the milk butter mixture while its still warm. Mix thoroughly.
• Now add the liquid mixture into the dry ingredients and fold gently. Do not overmix.
• Fold in the cherry pieces into the batter.
• Now add the batter into the prepared cake tin and bake for 45-50 minutes in case of Bundt pan or 40-45 minutes in case of round tin or till a screwer or toothpick inserted into the centre comes out clean.
• Once the cake is ready, allow it to cool for 20-25 minutes in case of Bundt pan or 8-10 minutes in case of 9 inch pan.

• Transfer onto a cooling rack and cool well.

• Slice and serve. You can drizzle the cake with some sugar glaze or white chocolate glaze and decorate it with cherries.