A classic hot milk cake from Jane Mason (Feb 1996), this ‘Lazy-Dazy’ cake is topped with a rich, buttery mixture of brown sugar, coconut, and pecans that is broiled until bubbly and caramelized.
Author
Jane Mason (Feb 1996)
Recipe
| Measurements | Ingredients |
|---|---|
| For the Cake: | |
| 2 | Eggs |
| 1 cup | Sugar |
| 1 teaspoon | Vanilla |
| 1 cup | All-purpose Flour |
| 1 teaspoon | Baking Powder |
| 1/2 teaspoon | Salt |
| 1/2 cup | Milk |
| 1 tablespoon | Butter or Margarine |
| For the Broiled Topping: | |
| 5 tablespoons | Melted Butter |
| 3 tablespoons | Brown Sugar |
| 4 teaspoons | Cream |
| 1/2 cup | Coconut |
| 1/2 cup | Pecans |
Instructions
For the Cake
- Preheat the oven to 350°F. Grease an 8-inch or 9-inch square layer pan.
- In a large bowl, beat the eggs. Gradually add the sugar and continue beating until light and fluffy. Stir in the vanilla.
- In a separate bowl, sift together the flour, salt, and baking powder.
- Add the dry ingredients to the egg mixture and beat well.
- In a small saucepan, heat the milk and the tablespoon of butter until the butter is melted and the milk is hot (scalded).
- Pour the hot milk mixture into the batter and beat for about a dozen more strokes until combined.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
For the Broiled Topping
- While the cake is baking, combine all the topping ingredients (melted butter, brown sugar, cream, coconut, and pecans) in a small bowl.
- When the cake is finished baking, remove it from the oven and turn on the broiler.
- Pour the topping mixture evenly over the hot cake.
- Place the cake under the broiler, watching it carefully, until the topping bubbles and turns slightly brown.
Note
Cut and serve the cake either hot or cold, with ice cream on top if desired.
