Dora's Lazy Daisy Cake
Here's an old-time, easy comfort cake, a light-tasting vanilla base topped with a coconut/brown sugar topping that's turns nutty brown under the broiler. I've decided to name my version after Dora Rosenbaum, a fine friend, a social activist and organizer, a most-likely relative and an excellent cook. Not only has Dora lived in the North End all her life, she's the organizer of Winnipeg's North End Jewish Folk Choir and brought this cake to feed us one day at the half-time rehearsal break. It disappeared.
For an added treat, serve a slice with a big scoop of ice cream. This recipe will be a staple in a household, and is a lot of fun to make with children. It freezes well.
Here are more delicious Desserts.
Ingredients for the Base
2 tablespoons butter
1/2 cup white sugar
1 egg
1 cup flour
2 teaspoons baking powder
1/2 cup milk
Ingredients for the Topping
3 tablespoons butter
1 1/3 cups brown sugar
3 tablespoons milk or cream
1 teaspoon vanilla
1 cup coconut
Method
Preheat the oven to 350 degrees.
Combine the butter, sugar and egg in a bowl. Using an electric mixture or with a fork, blend until creamy.
Mix the flour and baking powder together. Add this mixture to the butter mixture alternately in portion with the 1/2 cup milk. Mix until blended smooth.
Pour the batter into a greased 8" x 8" baking pan. Bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
While the cake is baking, melt the 3 tablespoons of butter in a saucepan. Remove from the heat and mix in the brown sugar, vanilla, milk and coconut. Combine well.
While the cake is still warm, spread the coconut mixture evenly over the top. Serve warm or at room temperature. A serrated knife cuts best through the topping. Cut and freeze in sections for easy eating.
Here's an old-time, easy comfort cake, a light-tasting vanilla base topped with a coconut/brown sugar topping that's turns nutty brown under the broiler. I've decided to name my version after Dora Rosenbaum, a fine friend, a social activist and organizer, a most-likely relative and an excellent cook. Not only has Dora lived in the North End all her life, she's the organizer of Winnipeg's North End Jewish Folk Choir and brought this cake to feed us one day at the half-time rehearsal break. It disappeared.
For an added treat, serve a slice with a big scoop of ice cream. This recipe will be a staple in a household, and is a lot of fun to make with children. It freezes well.
Here are more delicious Desserts.
Ingredients for the Base
2 tablespoons butter
1/2 cup white sugar
1 egg
1 cup flour
2 teaspoons baking powder
1/2 cup milk
Ingredients for the Topping
3 tablespoons butter
1 1/3 cups brown sugar
3 tablespoons milk or cream
1 teaspoon vanilla
1 cup coconut
Method
Preheat the oven to 350 degrees.
Combine the butter, sugar and egg in a bowl. Using an electric mixture or with a fork, blend until creamy.
Mix the flour and baking powder together. Add this mixture to the butter mixture alternately in portion with the 1/2 cup milk. Mix until blended smooth.
Pour the batter into a greased 8" x 8" baking pan. Bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
While the cake is baking, melt the 3 tablespoons of butter in a saucepan. Remove from the heat and mix in the brown sugar, vanilla, milk and coconut. Combine well.
While the cake is still warm, spread the coconut mixture evenly over the top. Serve warm or at room temperature. A serrated knife cuts best through the topping. Cut and freeze in sections for easy eating.