Lazy Daisy Cake

A slice of yellow cake with a broiled caramel and nut topping on a white plate.

Lazy Daisy Cake is a delicious, simply made hot milk sponge cake, but the rich and sweet caramel topping is the real star.

Prep Time 15

Cook Time 37

Total Time 52

Course Dessert

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

Caramel Nut Topping

5 Tablespoons Brown Sugar
3 Tablespoons Butter Melted
2 Tablespoons Cream
½ Cup Chopped Nuts

Cake

2 Large Eggs
1 Cup Granulated Sugar
1 Teaspoon Vanilla
1 Cup Cake Flour
1 Teaspoon Baking Powder
¼ Teaspoon Salt
½ Cup Whole Milk
1 Tablespoon Butter

Instructions

Preheat and Prepare. Preheat oven to 350°F/177°C and grease and flour a 9” square baking pan. If using a dark colored metal pan or glass pan, reduce the temperature 25° to 325°F/163°C.
Caramel Nut Topping. In a small bowl mix together brown sugar, melted butter, cream, and nuts. Set aside for later.
5 Tablespoons Brown Sugar, 3 Tablespoons Butter, 2 Tablespoons Cream, ½ Cup Chopped Nuts
Mix Eggs, Sugar, and Vanilla. In a large mixing bowl beat the eggs until thick and light in color. Add sugar gradually, beating until very well blended. Stir in the vanilla.
2 Large Eggs, 1 Cup Granulated Sugar, 1 Teaspoon Vanilla
Add Dry Ingredients. Sift together the cake flour, baking powder, and salt. Add the sifted ingredients to egg and sugar mixture, mixing thoroughly.
1 Cup Cake Flour, 1 Teaspoon Baking Powder, ¼ Teaspoon Salt
Scald and Add Milk. In a small saucepan bring the milk and butter to a boil. Add to batter all of the milk mixture at once and stir well. The batter will be pale yellow and very thin.
½ Cup Whole Milk, 1 Tablespoon Butter
Pour Into Pan. Pour the batter into the prepared pan.
Bake. Bake the cake at 350° for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool slightly on a wire rack.
Frost. While the cake is still warm, spread it with the reserved caramel nut topping.
Broil Topping. Place the cake under a broiler for 30 to 45 seconds or until the topping is bubbling. Watch very closely to prevent the topping from burning.
Serve and Enjoy. Remove the cake from the broiler and serve immediately.

Notes

My Top Tips

♡ Do not walk away while broiling the topping on this cake! This broiled topping will cook very quickly and will bubble slightly when it is done.

♡ Scalding the milk gives this cake its delicious, distinctive flavor, which is more than just "vanilla".

Make-Ahead & Storage

Make-Ahead: This cake is best when freshly made and served immediately after the topping has been broiled. Make this cake just before sitting down for dinner and it will be ready to be enjoyed after everyone has eaten. After the dishes have been cleared, the cake is topped with the broiled "frosting" and within a minute the cake is ready to be served.

Storage: Left-over cake (if you have any!) can be stored in a covered airtight container at room temperature or in the refrigerator for up to 3 days. Warming the cake gently in the microwave or oven before serving it greatly improves the flavor.

Recipe by Louise Nunes, circa 1930’s ~ I Miss You, Mom, Everyday~

Nutrition

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