Lazy Daisy Cake

Ingredients

• 1 cup of self rising flour
• 1 cup of granulated sugar
• 1/2 cup of whole milk
• 4 tablespoons (1/2 stick) of unsalted butter, divided
• 1 teaspoon of pure vanilla extract
• 2 large eggs, beaten
• 3 tablespoons of packed, light brown sugar
• 2 tablespoons of heavy cream
• 1/4 cup of chopped walnuts or pecans
• 1/2 cup of grated, sweetened coconut

Instructions

Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking pan; set aside. In a small saucepan bring the milk and 1 tablespoon of the butter to a near boil. In a medium bowl, whisk together the flour and sugar. Add the hot milk mixture; blend. Add the beaten eggs and quickly blend in. Stir in 1 teaspoon of pure vanilla extract. This batter will be very loose and not at all thick. Pour into prepared baking pan. Bake at 350 degrees F for about 20 to 25 minutes, or until a toothpick inserted in the center comes back clean.

The last few minutes of the cake cooking, in a small saucepan over medium heat, mix the remaining 3 tablespoons of butter with the brown sugar and heavy cream. Bring to a near boil, stir in the nuts and coconut; mix. Remove cake from the oven and turn on the broiler. Immediately spread the hot topping on top of the cake. Place cake under the broiler, with the oven door ajar, only long enough to lightly brown and caramelize the top. Let cool slightly before serving; serve warm.

Oatmeal Variation: Stir together 3/4 cup of boiling water with 1/2 cup of quick cooking oatmeal (not instant); set aside for 30 minutes. Proceed with the recipe adding the oatmeal in with the remaining cake ingredients, and using the same topping. Okay to use 1/2 cup of granulated sugar and 1/2 cup of brown sugar in the cake.

Cook's Notes: I use White Lily self rising flour. If using all purpose flour, add 1 teaspoon of baking powder and 1/4 teaspoon of kosher salt. Double for a 9 x 13 inch pan.

*Courtesy of Deep South Dish