The Lazy Daisy Cake, a nostalgic treat introduced by baker Ursula Reshoft-Hegewisch, may appear simple but reveals complex flavors through its delicate crumb and unique broiled topping. With roots tracing back to the 1930s, this cake is made with minimal butter and eggs, making it both economical and delicious. The decadent brown sugar and coconut icing adds layers of texture and flavor, combining a crunch with a soft fudge-like base. Modern interpretations celebrate its simplicity, presenting it as an innovative baking solution that prioritizes taste without sacrificing elegance.
The titular laziness of this vintage recipe from the 1930s refers to the icing—a basic broiled topping, as opposed to the painstaking festoons of buttercream or seven-minute frosting that were standard back then.
What seemed lazy for bakers of yore looks like an inspired hack today. Just stir together melted butter, brown sugar and coconut, pour it on the cake, then broil until the sugar bubbles.
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