How To make Oatmeal Cake with Lazy Daisy Frosting
1 cup quick cooking oats -- uncooked
1 1/2 cups boiling water
1 cup sugar
1 cup brown sugar, packed
1/4 cup butter or margarine
1/4 cup vegetable shortening
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
Daisy Frosting: 6 tablespoons butter or margarine
melted
1/4 cup evaporated milk :
or cream
1/2 teaspoon vanilla extract
2/3 cup brown sugar, packed
1 cup nuts -- coasely chop
Measure oats into mixing bowl. Add boiling water; stir and cool. cream both sugars, butter and shortening. Add eggs and vanilla; beat very well. Sift dry ingredients together. Add oatmeal mixture and sifted dry ingredients alternately to creamed mixture. Pour into greased and floured 9x13x2 inch pan. Bake 30-40 minutes in preheated 350 degree oven. Have frosting ready; spread on hot cake and place under broiler for a few minutes to brown. Watch carefully. Frosting: Mix frosting ingredients together and blend well. This cake was a second place winner at the Del Mar fair. Jo Anne Merrill
How To make Oatmeal Cake with Lazy Daisy Frosting's Videos
Old Fashioned Oatmeal Cake - Old Fashioned Broiled Coconut Icing
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Our Favorite Oatmeal Cake
There are many variations of oatmeal cake out there, but this is our favorite. In fact, we think it’s the best oatmeal cake in the world.
INGREDIENTS
1 cup quick oats (250 ml)
1 1/2 cup boiling water (375 ml)
1/2 cup butter (125 ml)
1 cup brown sugar, packed (250 ml)
1 cup white sugar (250 ml)
1 tsp vanilla (5 ml)
2 eggs
1 1/2 cup flour (375 ml)
1 tsp baking powder (5 ml)
1 tsp baking soda (5 ml)
1 tsp cinnamon (5 ml)
1 tsp salt (5 ml)
6 Tbsp butter, melted (90 ml)
1/2 cup brown sugar, packed (125 ml)
1 tsp vanilla (5 ml)
1/4 cup milk (60 ml)
1 cup sweetened shredded coconut (250 ml)
Visit OatsEveryday.com for the full recipe!
Lazy Daisy Cake
Flour - 1 cup
Baking powder - 1 tsp
Salt - 1/8 tsp ( half of 1/4 tsp)
Sugar - 3/4 cup
Eggs - 2
Vanilla - 1 tsp
Milk - 1/2 cup
Unsalted butter - 1 tbsp
For the topping:
Brown sugar - 1/2 cup
Heavy cream - 1/4 cup
Unsalted butter - 3 tbsp
Coconut shredded - 1 cup
Vanilla - 1/2 tsp
To a saucepan, add milk and butter. Keep on stirring until it boils. Keep aside covered. In a bowl add eggs and sugar. Once the sugar gets fully dissolved, add vanilla essence. Beat with an electric beater till fluffy. Sift the flour, baking powder and salt. Add the flour in batches to the egg mixture. Fold in the batter. Now add the hot milk and mix well. Pour the cake batter into a 6 square cake tin lined with aluminium foil. Tap to avoid air trapped in. Bake in a preheated oven at 180°c for 25 minutes. After 25 minutes check with a toothpick whether the cake is done.
In a saucepan, melt butter. Add brown sugar and heavy cream. Heat on a low flame. Stir till dissolved. When it starts to bubble, add the coconut and mix well. When the mixture boils turn off the flame. Add Vanilla essence. Pour the hot mixture over the cake. Broil the cake for 2-3 minutes. Let it rest for one hour for cooling. Cut into pieces and serve.
Lazy Daisy Cake
Lazy Daisy Cake is a moist milky cake topped with a coconut caramel topping. This is simply delicious and very easy to make. Well worth trying as it takes little time and is most rewarding.
Recipe:
All the recipes on my blog:
Easy cake recipe | Lazy Daisy Cake
This Lazy Daisy Cake is a super easy recipe that doesn't take any special skill or technique and is so delicious! I love to gift this or bring to a dinner party so usually bake in a disposable dish that can serve as the vehicle I transport it in. Enjoy! Let me know if you have any questions along the way!
Lazy Daisy Cake (using a Hand-mixer)
Ingredients
Cake
2 eggs (room temperature)
1 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
dash of salt
½ cup milk
1 Tablespoon butter
Topping
3 tablespoons salted butter
3 TBSP of brown sugar
2 TBSP of cream
1 ½ cups sweetened shredded coconut
TO MAKE THE CAKE
Beat 2 eggs well, add 1 cup of sugar using your hand mixer in a medium-size bowl
Beat until thick and the egg-sugar mixture are much lighter in colour, about 10 mins
Add vanilla
In a separate bowl Sift 1 cup flour, 1 tsp baking powder and a dash of salt
Heat ½ cup milk and 1 TBSP of butter for approx. 1 min in the microwave, just to warm
Alternate flour and milk mixture into the egg mixture to mix well by hand to combine
Bake for 350 in a 9” x 9” pan or 8” round for 30 mins (test for doneness before removing).
Let cool, remove the parchment from the bottom of the cake then put the cake back in the same pan. Move on to the topping
CAKE TIP ☺ I like to line the pan bottom with parchment and butter the sides so once baked so you can easily remove the cake. The topping goes on top in the same pan so baking with the lining and removing before you add the topping ensures you can remove the cake easily for serving.
TO MAKE THE TOPPING
While the cake is baking make the topping on the stovetop in a small/med pot.
Melt 3 TBSP of salted butter
3 TBSP of brown sugar
2 TBSP of cream
Bring to a boil for 1 min
Add 1 ½ cups shredded coconut and combine to mix
Pour the topping on top of the cake and place in a 350 oven until topping is brown for a few mins, keep a watchful eye as it burns easily
TOPPING TIPS:
If you use sweetened coconut, your topping will be a bit gooier, if you use unsweetened coconut the topping a bit more dry. I like it gooier but your choice. You want the topping to be thick but spreadable so add more butter and brown sugar if you need to (you can’t mess up this recipe!)
This recipe doubles and even triples nicely.
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Old Fashioned Oatmeal Cake
This old-fashioned oatmeal cake might not win any beauty awards, but one bite and it will instantly become a family favorite!
**INGREDIENTS**
*Cake*
1 1/2 cups hot water
1 cup old fashioned oats
1 cup brown sugar
1 cup white sugar
1/2 cup butter, at room temperature
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
*Topping*
1/2 cup butter
1 cup brown sugar
1 tablespoon milk
1 cup coconut
To get the full recipe, click here:
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