Someone told me once that condensed milk is the most fattening food in the world. Why would anyone want to upset me like that? I wish I could remember who it was that put me into a state of depression with this tidbit of information. If it was you, and we were being chased by zombies, I’d trip you.
So, while y’all are eating vegan this january, writing gratitude journals, honing your meditation skills and organizing your best life, I’m over here making a cake with condensed milk.
Meh. New Years resolutions are overrated.
This cake is super simple and it starts with simple ingredients – I mean, it doesn’t get easier than eggs and condensed milk. Amiright?
It’s simple to throw together….
…pop it in a pan and put that baby in the oven for an hour or so.
Just give the pan a good tap on the counter to make sure there aren’t any air bubbles before you bake it!
And make sure you cook it long enough for the middle to set. But, even if you pull it out too early, and the middle sinks, it’s still yummy. I speak from experience (a condensed middle means condensed calories…I swear).
See? This one is a bit sunken, but the middle is sweet and chewy and I actually prefer it that way.
You can top it with berries and whipping cream (or greek yogurt like I did so you can eat two pieces ’cause you were so good with the yogurt and all)
So, now that you have a whole cake on your counter, you can do a few things:
- Eat the whole dang thing (but, really tho, don’t do that).
- Bring some to your neighbour (’cause nice people do that kind of stuff).
- Slice it all up and freeze some for another day that you need a pick-me-up.
- Put it in the toaster and then slather it with butter and jam once it’s toasted (please apologize to your cardiologist for me).
- Cut the leftover cake into cubes, toss in melted butter, sprinkle with cinnamon sugar and bake until crispy. Serve on top of ice cream with hot fudge sauce.
Like I said, New Year’s resolution are sooooo last year!!
Original Condensed Milk Cake
- 1 cup butter
- 1 cup granulated sugar
- 5 large eggs
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 can 14 oz/300 ml sweetened condensed milk
- Icing powdered sugar for dusting
- Berries for serving
Preheat oven to 350°F. Spray the bottom and sides of a 10-inch springform pan generously with cooking spray.
In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
In a small bowl, sift together flour, baking powder and salt.
With the mixer on low speed, add about a one-third of the flour mixture and then one-third of the condensed milk, scraping down the sides of the mixing bowl. Repeat two more times: one-third flour mixture and condensed milk and then the remaining one-third of each.
Pour batter evenly into pan (bang pan on counter to eliminate any air pockets). If you would like an extra layer of "I wanna keep my oven clean", wrap the bottom of your springform pan with a layer of tinfoil so any leakage (usually the oil that separates) won't end up on the bottom of your oven! Bake until pick inserted in center of cake comes out clean, about 60 to 75 minutes (start checking doneness at 50 minutes since many ovens vary; if it is beginning to brown on top, place a sheet of aluminum foil loosely over the top).
Let cool in pan on a wire rack for at least 30 minutes. Remove sides of pan and let rest for an additional 30 minutes.
Sprinkle cake with icing sugar and serve with berries.
Note: You can also bake this cake in a tube pan (for about 45 to 50 minutes) or even in muffin tins (about 20 to 30 minutes) but they’ll be more spongey than gooey (which I like!).