My sister called the other day to tell me Rosie wants to grow up to be "a chef like Grandma and Uncle Jim". Now I know she's only 4 and her career plans are hardly set in stone, but I have to admit, it made me a more than a little happy when she told me this. So when I went home last weekend, one of the things I looked forward to most was being Chef Rosie's sous chef while she made my birthday cake.
We decided on one of my favorites, and one my mother and grandmother have made for years; Lazy Daisy Cake. Originally published in Fannie Farmer's Boston Cooking School Cookbook, back in 1937, it's also the cake I won my first cooking contest with. Dad and I made this when we entered the Boy Scout's Father/Son Bake-Off. I can still remember Dad and I measuring out ingredients while mom watched us from the dining room, gently offering advice when we deviated from the recipe.
30-some-odd-years later, Rosie and I are in the same kitchen, with Grandma watching us make it, with a few modifications to eliminate the dairy that is. I think we have another winner here!
Lazy Daisy Cake
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup hot almond milk
1 tablespoon dairy-free margarine or vegetable oil
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup sugar
4 1/2 tablespoons melted dairy-free margarine
4 1/2 tablespoons light brown sugar
3 tablespoons almond milk
3/4 cup chopped pecans (untoasted)
1/2 cup sweetened flaked coconut
Combine flour, baking powder and salt and sift onto a piece of waxed paper, or place in a small bowl and whisk to combine; set aside. Combine milk and margarine and stir until margarine melts.
Remove cake from oven and turn on broiler to high. Move oven rack to top position.
Spread topping evenly over surface of cake.
Broil cake, turning occasionally, until well browned, about 4 minutes.