Heritage Lazy Daisy Cake
Ingredients
-
2 eggs
-
¾ C sugar
-
1 C Sunrise Flour Mill Ultra-Fine Heritage Whole Wheat Pastry Flour (or any SFM flour you have on hand), sifted
-
1/2 tsp sea salt
-
1 tsp baking powder
-
2 tsp vanilla extract
-
2 Tbsp butter
-
½ C half and half
-
½ C butter, chopped into ½- 1” pieces
-
¾ C packed dark or light brown sugar.
-
¼ C half and half
-
Pinch of sea salt (only if using unsalted butter)
-
1-1 ¼ C shredded coconut. Unsweetened works well since the topping is very sweet but use it if that’s all you have.
-
Optional: ½ Cup uncooked oat cereal
-
Optional: ½ C nuts, pecans, or walnuts or whatever you prefer
For the Cake Batter
For the Topping
Directions
To make the cake batter:
Heat oven to 350F
Grease a 9x9’ square pan
Beat together the eggs and sugar until they are fluffy, 2-3 minutes
Beat in vanilla extract.
Slowly beat in the flour, salt and baking powder.
In a small saucepan, heat the milk and butter to a simmer (small bubbles around the edge of the pan and the butter is melted). Immediately beat this mixture into the flour mixture until all ingredients are combined. The batter will be quite runny.
Pour into the prepared pan.
Bake for 25 minutes or until the top is a light golden color.
To make the topping:
Prepare the topping so it’s ready to go on as soon as the cake comes out of the oven.
In a medium saucepan, melt the butter.
Add the brown sugar, milk and salt, if using.
Bring to a simmer, stirring occasionally.
Turn off the heat and immediately stir in the coconut until it’s all coated with the rest of the topping.
As soon as the cake comes out of the oven, spread the coconut mixture evenly over the top.
Place the pan under a hot broiler for 1-3 minutes. Watch carefully as it will burn in a short amount of time.
Cool
Recipe Note
I’ve always followed this recipe to the letter, but recently, we had people over and time slipped away from me in the afternoon with other prep work. I pulled the cake out, spread the topping evenly, and didn’t think to pop it under the broiler until it was time to eat. I figured I’d just keep an eye on it for a minute—no timer needed. You can probably guess what happened next. Yep, I forgot.
It was only 2–3 minutes, but long enough for the top to start to burn. I served it anyway, bracing myself for complaints—but to my surprise, everyone loved it. In fact, they liked it better that way!
Just goes to show that sometimes, a little imperfection makes things even better.
This cake can be kept at room temperature for 2-3 days. If you won’t eat it all in that amount of time, freeze the remaining portion.
