Some time back, my sister gave me a collection of my great grandmother’s recipes. My Great Grandma Dorathe was known for her kitchen magic, and at one time even ran a restaurant in Southern Iowa. I have been trying some of her recipes, especially the hand written or beaten up ones where it’s clear she used them many times. Some of the recipes are even her mother, Lena’s, which makes them that much more special. I will have to back post some of the ones I’ve already tried here. I have them posted on WikiTree on a special page, but for whatever reason hadn’t thought of blogging them….but now I have!
Today, I decided to (finally) try her Lazy Daisy Cake recipe. Like so many of her recipes (and so many of mine) the instructions are lacking. She just knew some things like what size pan she needed and what temperature to bake at. I don’t do too badly in the kitchen, so I can generally figure that information out on my own.
This recipe looks to be for an 8 or 9 inch cake pan. I used my pretty red pie plate because it’s pretty. I also used the microwave for much of the heating of ingredients because my sauce pans were all in the dishwasher 🙂
The kids and I thought it was delicious-and kind of nice that it made a small cake. Perfect for weekday snack time. It looks like it was a favorite in a lot of families many years ago.
Lazy Daisy Cake
makes one-nine inch cake Cake:
- 2 eggs, beaten
- 1 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup milk
- 1 tablespoon butter
- 1 teaspoon vanilla (optional)
Beat your eggs and sugar together. Technically you should sift together your flour, baking powder, and salt, but I rarely do. I just kind of mix and fluff them on top of the wet ingredients before I mix them in. So, go ahead and mix them in.
Bring the milk and butter up to a boil on the stove, then beat them into the rest of your batter along with the 1 teaspoon of vanilla if you’re using it (I did).
Pour everything into a greased pan and place in a preheated 350 degree oven for 30 minutes. As soon as the cake is done (check this by inserted a toothpick in the center to check if it comes out clean), spread the topping on and broil briefly (about 5 minutes on high in my oven) in the oven to caramelize the topping.
- 5 tablespoons brown sugar
- 3 tablespoons cream (I was out, but did have half and half so used it instead)
- 3 tablespoons butter
- 1/2 cup shredded coconut
- 1/2 cup chopped nuts (if you’re allergic to nuts, leave these out. Nothing you won’t know you’re missing. Or try roasted soy nuts, which I am allergic to, and let me know how it goes.)
Mix all the ingredients together and heat over low heat until melted together. Let it sit until the cake is finished, then spread on. Cut. Plate. Eat. Enjoy.