Friday, June 3, 2011
Lazy Daisy Cake
Do you ever just have “one of those weeks”? Hopefully you don't too often. This week it was my turn. Quite glad today is Friday. I thought posting this cake would give a nice start to the weekend.
The Lazy Daisy Cake is one of the old fashioned cakes that your Grandmother or Mother would have made. Once I saw the recipe card, it brought back such wonderful memories. It is often referred to as a “hot milk” cake. The topping is similar to a german chocolate cake but a tad lighter. My Mom would make this cake quite often when we were kids and it brought back such wonderful memories when I made it.
We are suppose to have a big storm blow through the Bay Area starting tonight and through the weekend. If you live either here or somewhere else where the weather is winter like, this might be a perfect cake to feast on.
Enjoy your weekend my foodie friends!!
Lazy Daisy Cake
2 t. Vanilla
1 C Sugar
1 C Flour
1 t. Baking powder
½ t. Salt
½ C. Milk
1 T. Butter
3/4 C. Dark brown sugar
2 T. Heavy cream
½ C. Butter
¾ C. Shredded coconut
¼ C. Finely chopped pecans
Preheat oven to 350F. Use a 8 x 8 inch square cake pan.
Beat vanilla and eggs. Add sugar and beat well. Add flour, baking powder and salt to mixture to the sugar mixture. Blend until a smooth consistency.
Heat the milk and 1 T butter in small saucepan. When butter has melted, stir the milk mixture into the batter and mix. Bake for 23 to 25 minutes or until the knife test comes out clean. Remove cake from oven.
To make the topping, Mix ½ cup butter, brown sugar, cream, pecans and coconut together in small saucepan over low heat until all is melted. Stir until well blended. Spread over hot cake and brown lightly under the broiler for a minute, otherwise it may burn. Let cool then serve.