LAZY DAISY FRUIT DESSERT CAKE

Lazy Daisy Cakes have a history dating back to the 1930’s. They were quick cakes that could be thrown together at the last minute. Dessert was always part of the meal when I was growing up. My Grandpa had to have something sweet after he had eaten. On busy laundry days or cleaning days, my Grandma would make a quick cake and sometimes just frost it with jelly and top it with plain coconut. This recipe I found in the King Arthur Flour-The Baking Sheet. I added a little Michigan Cottage Cook magic dune sand to make it a little different and hopefully better.

So good!!  Enjoy!!

The first time I made this cake was for the Cousins Cottage Closing Party Weekend 2009. Since chores are made lighter with many hands, Tom’s cousins’ neighbors in Ohio and friends from Grand Rapids gathered to help close the cottage for the season. Tom and I joined the party to eat and socialize. We feasted on Friday night with the early arrivals.

The menu was Tom’s cousin’s perfectly seasoned and cooked pork tenderloin, French dark green beans from the Farmer’s Market, German Butterball potatoes smashed with fresh chives, butter and sour cream, and this cake. One Ohio neighbor led the way as the five of us practically licked the cake pan clean even though it should have served eight. For the party, I used fresh, fully ripe peaches and some blueberries I had in the freezer. A wonderful combination in any dessert, but combined in this cake with its special crispy edge and delightful flavor, it was truly memorable.

LAZY DAISY FRUIT DESSERT CAKE
1 c flour
¼ t salt
1 t baking powder
½ to 1 c sugar, I used a ½ cup as the peaches were very ripe and sweet
1 large egg
¾ c milk
¼ c unsalted butter
1 t vanilla
FRUIT TOPPING
1 quart fruit (4 c), peaches plus some blueberries
½ c sugar
½ t cinnamon
¼ t allspice

Ingredients:  I like more peaches and less blueberries for this cake but when I made the cake, peaches were just coming on the market and these were the only ones I had.

FOR THE CAKE: In a small bowl, whisk together the flour, salt and baking powder. Melt the butter in a custard cup and set aside to cool slightly. In a separate bowl, beat together the sugar and egg until thick and lemon colored. Stir in the flour mixture; mix in the milk, vanilla and melted butter. Spray a 9-inch round baking pan with cooking spray. Put batter into sprayed pan. FOR THE FRUIT: I like mainly peaches with some blueberries thrown in to compliment the peaches. Combine the fruit, ½-cup sugar and the spices. Pour or place on top of the batter. Bake in preheated 350° oven for 1 hour or until the cake begins to pull away from the side of the pan. (I have to bake mine longer before the cake pulled away which is important to the crispy edge. This is due to the fact I always use more fruit than called for in the recipe.) Serve with whipped cream or ice cream, if desired.

Spray a 9-inch round pan with cooking spray.

Whisk together flour, baking powder and salt.

Melt butter and cool slightly.

Put vanilla in milk.

Beat together the sugar and egg until light and airy, and lemony color.  Set aside.

Peaches peel easily if you use the same method used to peel tomatoes.  Swirl a peach in boiling water.

After the boiling water bath the peel will slip right off.

Slice peaches.

Measure 4-cups of fruit and add 1/2-cup of sugar.  Add a 1/2-teaspoon of cinnamon.

Add 1/4-teaspoon allspice.

Mix the fruit, sugar and spices together.  Set aside.

Add flour mixture to the egg and sugar mixture.

Add milk and vanilla to egg/sugar mixture.

Add melted butter to the egg/sugar mixture.

Mix all the ingredients and pour into sprayed pan.

Place fruit on the batter or just pour it on.

Ready for the oven.  Bake in preheated 350° for 1 hour.

Ready to serve.  Cake is best if eaten the day it is made but I like it the next day too.