As soon as I saw Patricia's post about sweetened condensed milk cake I knew I had to make it. I'm drawn to anything where sweetened condensed milk is a star ingredient.
I thought it would be yummy to chop up some bittersweet chocolate so I divided the batter and added chocolate to half and made them into mini muffins, then put the other half of the batter in an 8x4 loaf pan. Unfortunately the mini muffins did not turn out so well I think because I really overcooked them, but also because the thing that's great about this cake is not just that it's moist and dense but that you can actually taste the condensed milk. And if you add something that has a strong flavour like chocolate you lose that. I loved how the loaf turned out and I know I'll be making this cake again.
If this sounds good, you might also like:
Pineapple Upside-Down Cake
Coconut Lemon Bundt Cake
Caramel Cake with Caramel Cream Cheese Frosting
Sweetened Condensed Milk Cake
Adapted from a Brazilian cookbook found on Technicolor Kitchen
I made mine in an 8x4 loaf pan and made about 16 mini muffins. I would recommend using a loaf or round pan, and if you do want to make mini muffins, make sure you take them out of the oven a lot sooner because this cake is not good at all when it's cooked too long.
300 mL can sweetened condensed milk
120 g all purpose flour
1/2 tablespoon baking powder
50 g unsalted butter, melted and cooled
Preheat the oven to 350F; generously butter a 9 inch round cake pan.
Place all the ingredients in a large bowl and mix well. Pour the batter into prepared pan and bake for 20 minutes, or until risen and a skewer inserted in the cake comes out clean (about 35 minutes).
Remove from the oven and place on a wire rack to cool completely before unmolding.