Lazy Daisy Cake

I had big plans to start getting outside and sharing actual Outside in Kelowna adventures but the weather has not been on my side. So far this spring it has been beautiful during the week days (when I am working) and then cold, cloudy, rainy or even snowing(!) after work and on evening. Really hoping that all turns around soon so we can start getting out and doing some cool stuff. In the meantime, I made cake.

I have a box full of old recipes from my grandmother, some are typed, some handwritten, almost all on paper that definitely has seen some love over the years with water stains and penciled in notes. I’m sure lots of us have a similar book or box in their kitchen somewhere, they are essentially an early form of the food blog: recipes written down and meant to share. I found one that I recognized the name of, possibly one that my mom also used to make and the title really spoke to me: Lazy Daisy Cake. No clue why about the Daisy part and honestly there are a bunch of steps so the Lazy part isn’t exactly true either but it does taste nice!

Here’s What You Need:
For the CAKE:
2 eggs
1/2 Cup Milk
1 Cup Flour (all purpose)
1 Tsp Vanilla
1 Cup Sugar
1 Tbsp of Butter (or stick Margarine)
1 Tsp Baking Powder
A pinch of salt, like maybe an 1/8th of a teaspoon.

For the TOPPING:
2/3 Cup Brown Sugar
1 Cup unsweetened coconut
1/3 Cup Butter (or stick margarine)
4 Tbsp Cream

Here’s What You Do:
Preheat oven to 350 degrees, butter/spray a 9×9 baking dish.

1. Heat the milk and butter. I did this in a sauce pan on the stove, but you could microwave it (I guess). If you are using the stove, put it on low and keep an eye on it while you do the next steps.
2. Beat the eggs and add the sugar in gradually. Beat well.
3. Add the dry ingredients.
4. Add the vanilla.
5. Gradually stir in the milk and butter. Batter will be very thin.
6. Pour into the prepared baking dish and then bake for 25-30 minutes.
7. While the cake is baking, combine all the topping ingredients in a saucepan, heating it up to make a thick liquid/syrup.
8. Pour the topping onto the cake and then place the cake back in the oven and broil for about minutes or until the topping is all nice and bubbly.
9. Remove from the oven and let cool before serving.

A few notes:
– Yes, I know margarine is a bit controversial, but the stick margarine (I use Becel) is pretty amazing for baking and is way more affordable than real butter. I’m keeping butter for important things, like toast and fresh bread. I don’t know how the spreadable margarine would work. Probably fine in the cake but not fine in the topping.
– Not crazy about coconut and the whole topping part? No problem: this cake is pretty awesome without it. It’s the perfect level of sweetness and density to go with a cup of coffee at coffee breaktime.
– This cake freezes great! I cut up the cake into individual portions and froze for when I just need a little pick me up during the day. It takes about 15 minutes to thaw.

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