I’m not positive how Lazy Daisy Cake got its name. Some people say it was because this cake was perfect for those lazy days, while others say that it’s a simple cake without any fancy frosting or decorating, therefore making it a no-fuss cake for the day you wanted to be a lazy baker. is there such a thing??
Lazy Daisy Cake
Plus, it’s baked in a pan, or in my case, a cast iron skillet, meaning there’s no double layers to fuss around with. Lazy Daisy Cake is said to have originated in the 1940’s, but someone out there may know differently.
Regardless, it’s an easy cake that can be made quickly and served after dinner. Just like they used to do in what is now known as “the olden days”. ;-)
NOTE: This recipe calls for a cast iron skillet, but it can also be baked in a 9-inch round cake pan if you prefer. Just don’t use a glass baking dish. This needs to go under the broiler for a minute or two in order to caramelize the topping and glass cannot withstand the temperature of the broiler.
This vintage cake recipe is famous for its coconut topping. Even “anti-coconut” folks will like it as the topping becomes caramelized, giving the topping a flavor all its own.
More vintage recipes
If you like trying recipes from the past, I have several on this blog. Just do a search on the word “vintage”, or check out a few I’ve picked for you below.
Lazy Daisy Cake
Lazy Daisy Cake is an easy cake that can be made quickly and served after dinner.
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 tablespoons unsalted butter cubed
- 1/4 cup packed brown sugar
- 3 tablespoons unsalted butter melted
- 3 tablespoons whole milk
- 3 ounces 3/4 cup flaked sweetened coconut
- Preheat oven to 350 F.
- In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes.
- Combine the flour, baking powder and salt; add to egg mixture and beat just until combined.
- In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined. Pour into a greased 9-inch cast iron skillet.
- Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Remove cake from oven and turn the temperature up to broil.
- Combine topping ingredients and spread over warm cake. Broil 4 inches from heat until lightly browned, about 3-4 minutes.
Can be baked in a 9-inch round cake pan instead. Do not use a glass baking dish as glass cannot withstand the temperature of the broiler.
I originally created this recipe for Recipe Lion.