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Lazy Daisy Cake


  • Author: Meagan

Description

Another oldie from Mom that I actually remember her mother making as well…I’d say you can’t wreck it, but I have, which is why it’s only getting posted now – it’s all about ‘being careful with the broiler’ at the end.  After a huge brunch on Sunday, we ate light that night, Monday night was more leftovers (I had made 2 brunch casseroles, and as mentioned, they’re hearty), Tuesday night was Portuguese Chicken with couscous and broccoli and last night the girls requested Pumpkin Pancakes.  Try the cake! it’s one of the only non-chocolate cakes that I crave!


Scale

Ingredients

Lazy Daisy Cake

Cake

1 c. sugar AND 2 eggs AND 1 t. vanilla

1 c. flour

1 t. baking powder

1/4 t. salt

1/2 c. milk AND 1 T. butter

Preheat the oven to 350 and grease an 8 x 8 cake pan.

In a medium bowl, beat together the sugar, eggs and vanilla (I used my electric hand-mixer) for a couple of minutes until the mixture has fluffed up a bit, then add in the flour, baking powder and salt and mix the batter by hand until it’s all just combined.

In a separate saucepan (or a microwave-safe cup, heat 1 minute), heat to almost boiling the milk and butter, then add it all into the cake batter and beat it again until it’s smooth (I used the electric hand-mixer again).  Scrape the batter into your prepared pan and bake for 25 to 30 minutes until the cake is a lovely golden brown and the center springs back to your touch.

Topping

3 T. butter + 2 T. cream + 5 T. brown sugar + 1/2 c. coconut


Instructions

Combine the topping ingredients in a small pot until they are all melted and well-mixed together.  As soon as the cake comes out of the oven, spread the topping on evenly and then set the cake under the broiler for a minute or 2 – WATCH IT – then voila! fabulous, warm cake for dinner.  Enjoy!


  • Category: Cakes, 8x8
Meagan

Meagan

From Meagan's Kitchen

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