Lazy Daisy Oatmeal Cake
Submitted by philly67
Lazy Daisy oatmeal cake with rolled oats soaked in boiling water for a moist crumb, topped with a broiled brown sugar, coconut, and nut frosting that bubbles up caramel-golden. A beloved American classic.
YIELD
6 servingsPREP
35 minCOOK
55 minREADY
90 minThe “Lazy Daisy” name refers to the frosting, which does the hard work for you under the broiler.
Rolled oats soak in boiling water for 20 minutes before folding into the batter. That soaked oat texture is what makes this cake so different from other oatmeal bakes; the oats become soft and almost creamy, giving the crumb a moist, dense quality that holds up long after it cools.
The frosting goes on while the cake is still in the pan: melted butter, brown sugar, cream, flaked coconut, and chopped nuts spread across the top, then slid under the broiler until it bubbles and goes caramel-golden. It sets as it cools into something between a praline and a candy crust.
Serve warm and the frosting is still slightly soft and fudgy. Serve cold and it firms up into a satisfying crunch.
Baker’s Tips
- Don’t skip the 20-minute oat soak. This step is what keeps the cake from being dry or grainy.
- Watch the frosting closely under the broiler. It goes from golden to burnt quickly, and every broiler runs differently.
- The cake must stay in the pan for the frosting step. There’s no removing and re-plating here.
Ingredients
Directions
For cake, pour boiling water over oats; stir to combine.
Cover and let stand 20 minutes.
Beat butter until creamy; gradually add sugars, beating until fluffy.
Blend in vanilla and eggs.
Add oats mixture; blend well.
Sift together flour, soda, salt and spices.
Add to creamed mixture; blend well.
Pour batter into a well-greased and floured 9-inch square baking pan.
Bake in preheated moderate oven (350℉/180℃) 50 to 55 minutes.
Do not remove cake from pan.
For frosting, combine all ingredients.
Spread evenly over cake.
Broil until frosting becomes bubbly.
Serve warm or cold.
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