Wednesday, September 28, 2011

Lazy Daisy Cake

A simple, tender and light, old-fashioned hot milk cake, but the real star here is the broiled, caramel and coconut topping.

Lazy Daisy Cake

Some of you will fondly remember this cake from your mother or grandmother's kitchen from long, long ago. Others of you likely have never heard of it.

Back in the day, dessert was as much a part of the supper plate as were meat and three, and this cake often made an appearance. Called Lazy Daisy Cake, and sometimes Busy Day Cake, because it is just simply so easy to throw together, it is really just a very basic, old fashioned, boiled milk pan cake. The cake itself is wonderfully tender and light, but what sets it apart, is this lovely, crunchy, broiled caramel and coconut topping.

One of the primary goals of my website from the beginning, has been to bring back some of the older heritage and heirloom recipes that are practically lost recipes to younger folks today. This is one of those recipes.

In days past, grandmothers and moms passed their recipes down to their children and grandchildren by propping them up on a stool in the kitchen to both watch and participate. As women moved into the workforce and our lives got busier, manufacturers answered by offering us more quick and easy packaged, convenience products and the enjoyment of cooking got moved to the back burner giving way to just getting our families fed! I am glad that there seems to be a shift back to the kitchen these days - maybe not to the level it once was, but certainly more of us are finding joy in getting back to the kitchen to create, at least a couple times a week, even if only the weekends.

You don't hear that much about this cake these days and I don't know why since the ease of preparation fits right into our current busy lifestyles. I'm not sure that it's really a southern cake, though many of us in The South would consider it so since we grew up knowing it. Though not traditional, I've added chopped pecans to mine, and while walnuts are also good, any nuts are totally optional. I think they are a nice addition. This cake may also be made with a combination of flour and oatmeal, adding a little more substance and fiber, and it's a great potluck or funeral food cake to bring along - simply double the recipe.

A Lazy Daisy cake is as easy as it comes. Here's how to make one.

Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking pan; set aside. In a small saucepan bring 1/2 cup of milk and 1 tablespoon of the butter to a near boil. In a medium bowl, whisk together 1 cup of flour and 1 cup of sugar. I used self rising flour because it's a staple in my kitchen. To use regular all purpose flour, simply add in 1 teaspoon of baking powder and 1/4 teaspoon of kosher salt.


Add the hot milk to the flour mixture and blend. Beat two eggs and very quickly blend those into the batter.


Stir in 1 teaspoon of pure vanilla extract. This batter will be very loose and not at all thick.


Pour into prepared baking pan. Bake at 350 degrees F for about 20 to 25 minutes, or until a toothpick inserted in the center comes back clean.


The last few minutes of the cake cooking, in a small saucepan over medium heat, mix 3 tablespoons of butter with the 3 tablespoons of brown sugar and 2 tablespoons of heavy cream and bring to a near boil.


Stir in 1/4 cup of chopped nuts and 1/2 cup of shredded coconut; mix.


When you remove the cake from the oven, turn on the broiler. Immediately spread the hot topping on top of the cake. An offset spatula is a helpful tool here.


Place cake under the broiler, with the oven door ajar, only long enough to lightly brown and caramelize the topping. Keep a watchful eye over it so it doesn't burn! Let the cake cool slightly before serving, but it's best served warm.


If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Lazy Daisy Snack Cake

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 6 servings

Ingredients
  • 1 cup of self rising flour
  • 1 cup of granulated sugar
  • 1/2 cup of whole milk
  • 4 tablespoons (1/2 stick) of unsalted butter, divided
  • 1 teaspoon of pure vanilla extract
  • 2 large eggs, beaten
  • 3 tablespoons of packed, light brown sugar
  • 2 tablespoons of heavy cream
  • 1/4 cup of chopped walnuts or pecans
  • 1/2 cup of grated, sweetened coconut
Instructions

Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking pan; set aside. In a small saucepan bring the milk and 1 tablespoon of the butter to a near boil. In a medium bowl, whisk together the flour and sugar. Add the hot milk mixture; blend. Add the beaten eggs and quickly blend in. Stir in 1 teaspoon of pure vanilla extract. This batter will be very loose and not at all thick. Pour into prepared baking pan. Bake at 350 degrees F for about 20 to 25 minutes, or until a toothpick inserted in the center comes back clean.

The last few minutes of the cake cooking, in a small saucepan over medium heat, mix the remaining 3 tablespoons of butter with the brown sugar and heavy cream. Bring to a near boil, stir in the nuts and coconut; mix. Remove cake from the oven and turn on the broiler. Immediately spread the hot topping on top of the cake. Place cake under the broiler, with the oven door ajar, only long enough to lightly brown and caramelize the top. Let cool slightly before serving; serve warm.

Oatmeal Variation: Stir together 3/4 cup of boiling water with 1/2 cup of quick cooking oatmeal (not instant); set aside for 30 minutes. Proceed with the recipe adding the oatmeal in with the remaining cake ingredients, and using the same topping. Okay to use 1/2 cup of granulated sugar and 1/2 cup of brown sugar in the cake.

Cook's Notes: I use White Lily self rising flour. If using all purpose flour, add 1 teaspoon of baking powder and 1/4 teaspoon of kosher salt. Double for a 9 x 13 inch pan.

Source: http://deepsouthdish.com

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Posted by on September 28, 2011
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33 comments:

  1. Oh Mary, I can't tell you what emotions flooded me the minute I saw the pictures of your beautiful milk cake. I didn't even have to see the recipe -- I knew immediately what it was. A vision of my grandmother serving this to us for Sunday dinner at her little tiny farm house just filled me with emotions: happiness at the warm feeling of love and sadness that she's not here to still share it with us. I wonder if I make this for my children if they will feel that same love. Worth a try for sure. Thank you! Thank you! Thank you!

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  2. Bev you are so welcome - enjoy!!

    It's pretty good Eva - almost like a coffee cake in a way.

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  3. This is right up my alley. I love the older recipes ; )

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  4. I had never heard of this until last night when I was filpping through a classic baking book. What a coincidence! This looks great Mary, will have to give it a go sometime!

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  5. Gotta love the oldies!

    That is so funny Robin Sue!

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  6. Oh Yes! Wonderful! Both the memories and the taste. Thank you so much for posting this recipe.
    Sue

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  7. Looks very interesting. I am not a big fan of coconut. I wonder if pineapple with or without the nuts would work, sort of like pineapple upside down cake.
    Bamageorge

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  8. You know, the coconut is the classic topping so I'm not sure, but I'm guessing that the pineapple will caramelize nicely with the brown sugar too. Let me know if you give it a try!

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  9. I can't tell you how happy I am to have found you on facebook, and now your website. I love this cake! So easy but so delicious and brings back many many memories! Great post.

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  10. I have heard of this cake! The British had colonized us some 60 years ago and some of our old recipe books do have this recipe. I must try your version. Love your site!

    Betsy

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  11. This post brought tears to my eyes! I've often thought of this cake, it's the one my Gramma made just for me every summer holiday. She passed away when I was not quite 13, so the last time I tasted this - I was 12 years old.

    48 years ago.

    I'll be making this cake come next weekend! When I do, I'll remember Gramma as always - and I'll be thanking you! What a blessing you are!

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  12. Aw Lea, now ya got me in tears!! This is one reason why my website mission statement is to bring all of the older heritage & heirloom recipes to the forefront again. Thank you for your sweet comment & hope that you both enjoy the cake and the memories!!

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  13. Just stopping over to say HI! I always love to see what you are cooking! Have a super weekend!

    Susie

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  14. Nice to see you - thanks for stopping by!

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  15. I grew up with this cake courtesy of my sweet grandmother down in Arkansas, but she called it "Doodle Cake." I believe she always put pineapple in the topping - and it was SUPER YUMMY!!

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  16. I can definitely see pineapple Karen - like a pineapple right side up cake! :)

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  17. I'm kind of surprised that no one commented on your mention of "funeral food". :) I'm a Cajun myself, so I know what you are talking about (in addition to knowing this cake). Just thought your non-Southern followers would have asked about it, unless you've talked about it elsewhere. I'm relatively new to your site. Do love it!

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  18. Hi Kit! Yeah, I have talked about it here and there - even have a page of favorite recipes for funerals which probably makes some not from the south scratch their heads in wonder LOL!! Welcome ... hope you enjoy hanging out with us!!

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  19. I made this yesterday, and it is wonderful! I will make this one over and over.

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    Replies
    1. I'm so glad you enjoyed it - thanks so much for letting me know!

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  20. This may be a duplicate post, but even if it is, it's worth repeating! I made this yesterday and we absolutely loved it! Honestly, it reminded us of egg custard pie a bit, though that might be because I had a senior moment and doubled the recipe in the middle of it, haha! I will make this quite often from here on out.

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    Replies
    1. It's an oldie but a goodie Marty & I'm so glad y'all enjoyed it!

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  21. Thank You Thank You for posting this! I don't know how I forgot about this cake. My grandma and mother (from North Carolina) always made this for our family when I was young. Somehow over the years I have forgotten about it. Well, not any more - I am making it tonight for my family!

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    1. It's one of those that's kinda slipped away - I don't know why because it certainly fits into our busy livesyles today. I hope that your family enjoyed it Genai!!

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  22. Thank you ~ Thank you for putting this cake up. I remember my grandma and mother making this for our family when I was young. Somehow over the years I forgot about it. Well, not anymore. I am making tonight for my family!! Many Thanks!

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  23. i found you via pinterest and i have to tell you this is hands down the best website on the entire internet!!!

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    Replies
    1. Aw Stephanie, thank you so much for saying that and welcome!!

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  24. Mary,
    I think I may have had this when I was just a little squirt. Not sure but I will now!

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    1. You probably did!! It's a very simple little milk cake, but it really is good. It's all in that topping!

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  25. I am allergic to coconut what would I need to do to make the topping without it? do you have any ideas?

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