CAKE, 9x9" square pan
- 2 each Large eggs
- 1 cup Sugar
- 2 tsp Vanilla Extract
- 1 cup FlourAll-Purpose
- ½ tsp Kosher Salt
- 1 ½ tsp Baking powder
- ¾ cup MilkHOT
- 1 Tbs Butter
- 1 ½ stick ButterMelted
- 2 cups Brown Sugar
- 1 cup Milk
- 1 cup Shredded CoconutSweetened
- 1 cup PecansChopped
An old-fashioned Lazy Daisy Cake with a delicious praline-tasting topping that our moms and grannies used to make..
This simple cake is delicious and so easy to make! I found the recipe for it in the 1971 Southern Living’s “Cakes” cookbook. In the book the cake was called “Lazy-Dazy”. After baking it for the first time, I changed the recipe a bit because the suggested amount of the topping was not enough for me! I think this cake is best when it is thoroughly moistened with the syrupy topping. We enjoy it the most when it is warm, with a dollop of ice cream on top! I would say that the Lazy Daisy Cake is perfect for a work week night: it is pretty simple to make.
The topping itself is very similar to the one that they use for the traditional German Cake. If I was to give “Lazy Daisy” my own name, I would rather call it “Lazy Germaine” because it is the right cake for those who like the German-type Cake with the minimal hussle.
Believe it or not, but the original recipe for the Lazy Daisy Cake is over a hundred years old!
When the gas stoves got introduced on the American market in the early 1900s, the American women finally felt some relief. Before the natural gas appliances era, it took extra time and effort to manage a wood or coal-burning stove. Now the housewives could spend less time and get more predictable results when cooking with the gas. The Lazy Daisy cake started gaining in popularity as more and more households could afford the gas stoves. The name of the cake implied the simplicity of the recipe. That and its deliciousness made the recipe successful.
Try the Lazy Daisy old-fashioned cake if you have never made it before. It might become your new favorite dessert for a work day night! If you are in a mood for a cherry-flavored dessert, check out this vintage Cherry Pudding recipe that is wonderful warm with some ice cream on the top!
Heat the oven up to 350F. Beat the eggs with a mixer until frothy. Add the sugar, salt and vanilla and beat well. Add the flour and the baking powder to the batter; mix until well-blended. In a medium ceramic bowl, microwave the milk and the butter on high for 35 seconds. Stir the butter until it is completely melted in the hot milk. Add the milk mixture to the batter and mix until well-combined. Do not overbeat if using the mixer!
Pour the batter in a greased 9x19-inch square pan, place on the middle rack in the oven and bake for 30-35 minutes until golden brown.
For the topping, mix all the ingredients together and pour on the top of the baked cake. Stick it back in the oven and set the oven on the BROIL setting (400F). Let the topping broil until bubbly. Cut in the squares. Serve warm with a dollop of ice cream on the top.