Nothing says Autumn like this version of a hot milk cake topped with caramel and nuts! So easy to make… especially if you don’t have an electric mixer.
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♡ This hot milk cake gets its name from the “lazy” way the cake batter is made. Traditional sponge cakes require separating the egg yolks from the whites and then laborious beating each. This recipe requires only two eggs beaten together without separating the eggs, hence the name “Lazy Daisy”.♡ 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".Substitutions & VariationsWalnuts, pecans, cashews, and filberts are excellent choices for the topping of this cake. My mom always used walnuts, but I usually make this cake topping with pecans.Short on eggs? This cake can also be made with 1 whole egg with the following adjustments: Use ¾ cup of milk instead of ½ cup. Use 1 ¼ teaspoons of baking powder instead of 1 teaspoon.Recipe by Louise Nunes, circa 1930’s ~I Miss You, Mom, Everyday~