Lazy Daisy Cake

A broiled topping of sugar, coconut, and walnuts makes for a unique and delicious snacking cake. To caramelize the topping evenly, place the cake on the second rack from the top of the oven when broiling.

Yield:

9 servings

Recipe from

Nutritional Information

Calories 273
Caloriesfromfat 27 %
Fat 8.2 g
Satfat 3.8 g
Monofat 2.1 g
Polyfat 1.6 g
Protein 5.8 g
Carbohydrate 44.8 g
Fiber 1.3 g
Cholesterol 58 mg
Iron 1.5 mg
Sodium 178 mg
Calcium 65 mg

Ingredients

Cake:
2 tablespoons butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
Cooking spray
Topping:
2/3 cup low-fat buttermilk
1/2 cup packed brown sugar
2 teaspoons butter
1/2 teaspoon ground cinnamon
2/3 cup regular oats
1/4 cup shredded sweetened coconut
3 tablespoons coarsely chopped walnuts

Preparation

Preheat oven to 350°.

To prepare cake, beat 2 tablespoons butter, granulated sugar, and vanilla in a large bowl with a mixer at medium speed until well-blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a medium bowl, stirring well with a whisk. Add the flour mixture to the sugar mixture alternately with 1/2 cup buttermilk, beginning and ending with flour mixture; beat well after each addition. Pour the batter into an 8-inch square cake pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.

Preheat broiler.

To prepare topping, combine 2/3 cup buttermilk and next 3 ingredients (2/3 cup buttermilk through cinnamon) in a small saucepan over medium heat. Bring to a boil. Stir in oats; cook 1 minute. Remove from heat; stir in the coconut and walnuts. Spread the topping over cake. Broil for 2 minutes or until lightly browned.

Note:

April 2001