This recipe comes from Sara Bir at Simply Recipes who got it from Mrs. H. Johnson’s recipe in the 1949 The Good Shepherd Cook Book. It is a one bowl hot-milk sponge cake and its ease of preparation gave way to the title Lazy Daisy Cake. It's lovely for dessert or with a cup of tea or coffee mid-morning. I'm afraid I didn't get a picture of a piece of the cake sitting on a pretty plate--the whole cake was gone practically before I turned around! It was a huge hit and so easy!
For the cake
1/2 cup milk
1 tablespoon butter
2 large eggs
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup all-purpose flour (I used 1:1 gluten free flour)
1 teaspoon baking powder
For the topping
4 tablespoons unsalted butter
1 cup sweetened coconut flakes
2/3 cup packed brown sugar
3 tablespoons heavy cream
1/4 teaspoon salt
Pre-heat oven to 350 degrees and grease an 8X8 inch pan.
Heat the milk and butter in a small pan until the milk is steaming and the butter has melted.
In a bowl, combine eggs, sugar, vanilla, and salt and whisk vigorously until batter thickens slightly.
Add flour to the bowl and sprinkle baking powder over the flour. Fold into batter with a spatula. It may take a while but eventually all of the flour will be absorbed.
Pour the hot milk and butter over the top and fold in with a spatula. You will have a thin batter.
Pour into pan and bake approximately 30 minutes or until puffed and golden and pulling away from the sides of the pan.
Make topping:
In the same bowl, add the coconut, brown sugar, heavy cream and salt. Mix together. It will be thick but will thin out on the hot cake.
Heat broiler and raise oven rack if necessary.
Remove cake from oven and spread topping over it. It helps if you use an offset spatula for this.
Place under the broiler for approximately 3 minutes. Check frequently though so it doesn’t burn. Topping should be bubbling.
Let cake cool completely—topping will harden as the cake cools.
Enjoy!
The Open Book Series
When murder taints writer-in-residence
Penelope Parish’s charming British bookshop, she must follow the clues
to catch a killer before tempers boil over.
Family fireworks lead to murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!
The
Fourth of July always means endless celebrations in Cranberry Cove, and
this year Monica and Greg have the added pleasure of spending it with
Monica’s college roommate, Kelly Cargill. When they join Kelly and her
family to watch the fireworks, it’s all very exciting—until the elderly
matriarch of the family dies on the spot. Then evidence comes to light
that she was poisoned, and Monica promises to do what she can to catch
the culprit.
Just about everyone in Kelly’s family wanted to get
their hands on what was sure to be a sizable inheritance. But Monica
also discovers that one of them was trying to hide a messy love affair
the older woman had discovered, and that the victim’s caretaker may have
wanted revenge for enduring years of mistreatment. And just as more
secrets surface and the clues begin to fall into place, Monica realizes
that as she’s closing in on the killer, the killer is closing in on her .
. .
Includes a mouthwatering cookie recipe!
Cranberry Cove #10 coming Summer 2024!
My article on the Enduring Appeal of Cozy Mysteries
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Thank you so much for the easy and yummy sounding recipe! Saved to my recipe file and will be trying it soon.
ReplyDelete2clowns at arkansas dot net
Easy peezy, lemon squeezey, as my granddaughter would say.
ReplyDeleteOr perhaps, coconut squeezey?
This is something similar to a cake my mother made. Her cake had canned fruit cocktail in it making for a very moist and delicious cake.
ReplyDeleteThat sounds like a great variation!
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