Lazy Daisy Cake

From the kitchen of One Perfect Bite...This vintage recipe goes to prove "what's old is new again", and I had a good laugh when I saw the cake had "ribboned" at our county fair last week. This is a recipe that refuses to die. I hasten to add, it has enjoyed long life because it makes a buttery hot milk cake that's fast and easy to prepare, and when it's topped with its broiled coconut topping, it has an appeal that spans generations and challenges ambrosia as food for the gods. Put in a less florid way, this is a delicious everyday cake that I think your family will love. It seems to fall in and out of favor, but those of you who are of a certain age will remember its last round of popularity was in the late 40's and early 50's, when it resurfaced as rationed ingredients again became available. The cake is best when served warm, but leftovers will keep for several days and can be reheated in the microwave for their encore performance.  Those of you who prefer smaller cakes can cut the ingredients in half and use an 8-inch pan for baking. If you do not care for coconut, nuts or seeds can be used in the topping without adversely affecting the flavor of the finished cake. I hope those of you who have not yet sampled this cake will give it a try. You will not regret it. Here is how it is made.


Lazy Daisy Cake...from the kitchen of One Perfect Bite courtesy of Fannie Farmer

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter
1 cup milk
1 teaspoon vanilla extract
4 eggs, room temperature
2 cups sugar
Topping:
9 tablespoons butter, melted
3/4 cup packed light brown sugar
6 tablespoons evaporated milk
1-1/2 cups shredded coconut

Directions:
1) Grease and flour a 13 x 9-inch pan. Move an oven rack to center of oven and preheat oven to 350 degrees F.
2) With an electric mixer on medium-high speed, beat eggs and sugar until pale and thick, about 6 minutes.
3) While eggs are beating, whisk flour, baking powder, and salt in a large bowl.
4) Heat butter and milk in a medium saucepan over medium heat until butter melts. Stir in vanilla.
5) Using a rubber spatula, fold in flour mixture and milk mixture alternately until just incorporated.
6) Pour batter into the prepared pan and bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool slightly in the pan, about 10 minutes.
7) Meanwhile, to make topping: Turn on broiler element. Combine butter, brown sugar, evaporated milk and coconut in a medium bowl.
8) Spread topping evenly over cake. Broil until topping bubbles and begins to brown, about 3 to 4 minutes. Serve warm: Yield: 12 servings.

                    

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