Friday, May 10

Lazy Daisy Cake

I have a thing for vintage books. My favorites are vintage crochet patterns, sewing books, and cook books. I feel like you get a better understanding of how things are made from older books. They don't take shortcuts, and in the case of cookbooks, they use much fewer processed ingredients than a lot of recipes do today.

One of the first recipes I made from a vintage cookbook was something called Lazy Daisy cake. I guess it was called that because it's not only easy to make, but it's also a breeze to decorate. Just stir the topping ingredients together and pour it on top. Voila! You have a cake. Now doesn't that sound nice on lazy summer days?

Lazy Daisy Cake
3/4 cups white whole wheat flour
4 1/2 tsp baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
2 eggs
1 cup raw sugar
6 tablespoons softened butter
10 tablespoons raw sugar
1 cup flaked coconut
1/4 cup half & half
1. Preheat an oven to 350 degrees F (175 degrees C). 
Grease and flour an 8-inch cake pan.
2. Whisk together the flour, baking powder, and salt; set aside.
3. Combine the milk, 1 tablespoon butter, and vanilla extract in a small saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth. Slowly pour in the sugar while beating on high speed.
4. Stir in the flour mixture until a few large lumps of flour remain, then pour in the warm milk mixture, and continue stirring until smooth. Pour into the prepared pan.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
6. For topping, stir 6 tablespoons butter, sugar, coconut, and half & half together in a bowl until evenly mixed. Spread over the cooled cake to serve.
Yield: 8 servings Calories per serving: 350

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