I don’t have any idea why this cake is named the way it is. What does a lazy daisy have to do with cake?
I looked online to find out more. Lazy daisy is the name of an embroidery stitch that looks like a flower. So no help there.
And now I’m over it. That didn’t take long.
As I like to credit whoever came up with the recipe I’m making when I can, I looked online for the original recipe too and found it on the Quaker Oats site. This is a cake that my mother had been making since in the 70s and that recipe is the one I used. When I found the recipe again online it had been altered in an attempt to make it more health-conscious (I guess). Feel free to follow whichever recipe you’d like. The cake is moist and delicious on it’s own and the topping makes it even better.
Here’s what to do.
Start with the oats.
Pour the boiling water on them and let them sit.
In the meantime, begin the batter.
Then add the eggs and vanilla.
Add the oats and water.
It will look like this.
Add the flour, baking soda and salt.
Add the spices too.
Mix that all together and you have cake batter.
Bake for 50 – 55 minutes.
While the cake is baking, make the topping.
Melt butter and then add brown sugar and cream.
Add the coconut and chopped pecans too.
Mix all the topping ingredients together.
Spread the topping over the cake and broil in the oven until the topping bubbles.
Lazy Daisy Oatmeal Cake.
The updated recipe is here:
Lazy Daisy Oatmeal Cake
1-1/2 cups boiling water
1 cup quick cook oats (raw)
1/2 cup soft butter
1 cup granulated sugar
1 cup firmly packed brown sugar
1 tsp. vanilla
1-1/3 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cups butter, melted
1/2 cups brown sugar, packed
3 Tbsp. light cream
1/2 cups chopped pecans
3/4 cups shredded or flaked coconut
Pour boiling water over oats, cover and let stand for 20 minutes.
Beat butter until creamy, gradually add sugars, beating until fluffy. Blend in vanilla and eggs. Add oats mixture, mix well. Sift together flour, soda, salt, cinnamon and nutmeg.
Add to creamed mixture, mixing well. Pour batter into well greased and floured 9″ x 13″ baking pan. Bake in preheated oven (350°) for 50-55 minutes. Do not remove from pan. Combine topping ingredients. Spread evenly over cake. Broil until frosting becomes bubbly. Serve warm or cold.