Lazy Daisy Cake
Source of Recipe
Recipe courtesy Gale Gand, �Butter Sugar Flour Eggs� by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999
Recipe Introduction
Prep Time: 45 minutes
Cook Time: 1 hour
Yield: 1 cake
List of Ingredients
1 cup rolled oats (not instant)
1 1/4 cups boiling water
8 tablespoons (1 stick) unsalted
butter, softened at room temperature
1/2 cup sugar
1 cup light brown sugar, packed
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
Topping:
10 tablespoons cold unsalted butter, cut into pieces
2/3 cup light brown sugar, packed
1/4 cup heavy cream
2/3 cup chopped walnuts or pecans
1 cup packed shredded or flaked sweetened coconut
Recipe
Place the oats in a medium bowl.
Add the boiling water, mix, and
let stand 20 minutes.
Preheat the oven to 350 degrees F.
Lightly butter a 9-inch cake pan,
round or square.
In a mixer fitted with a paddle
attachment (or using a hand mixer),
cream the butter until smooth.
Add both sugars and mix until smooth
and fluffy.
Add the eggs and vanilla and mix just
until combined.
Add the rolled oats and mix just until
combined.
In another bowl, mix the flour, baking
soda, cinnamon, nutmeg, and salt.
Working in 3 batches, add the dry
ingredients to the butter-oat mixture,
mixing until just combined after each
addition.
Pour into the prepared pan.
Bake until a tester inserted into the
center of the cake comes out dry and
almost clean (a few crumbs are okay),
40 to 50 minutes.
When the cake comes out of the oven,
preheat the broiler to high.
Spread the coconut topping evenly over
the cake and broil until golden brown,
about 2 minutes, watching carefully to
make sure it does not burn.
Let cool at least 10 minutes before serving.
Topping:
In a medium bowl, mix the butter, sugar, and cream.
Add the nuts and coconut and mix just until combined.
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