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If you're looking for a delicious and easy cake that tastes like an oatmeal cookie and practically frosts itself, this one is for you. Called a "Lazy Daisy Cake", this vintage cake makes things easy by cooking the frosting on top of the cake. Just before the cake is pulled from the oven, a sweet coconut, brown sugar, butter, and nut topping is sprinkled on top and then quickly broiled until it's melty, sticky, crunchy, and golden. That's it, you've frosted your cake. If this is what it means to be a lazy baker, I'm all for it.
Most recipes for Lazy Daisy Cake have your basic vanilla cake on the bottom, but I decided to go for the oatmeal variation. Moistened rolled oats add nutty flavor and chewy texture to the tender crumb.
To keep it all in one bowl, soften the oats in boiling water (and some milk for extra richness) in a large bowl for about 20 minutes, then just stir in the rest of the ingredients. While the cake is baking, use the same unwashed bowl to toss the ingredients for the topping. This unabashedly moist and comforting sweet baked treat really hits the spot, and won't make you work hard to get it.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and One Bowl Baking columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
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