Lazy Daisy Fruit Dessert
This cake is a kissing cousin to the Plum Dumpling except it stays right-side up. It’s a riff on a cake that’s been a King Arthur classic for years, Lazy Daisy cake. Mrs. Lida Goodrick, president of the St. Mary’s Church Club of Grayling, Illinois, sent me the idea, and I did a little massaging to her recipe here and there.—S.R.
- 1/4 cup (1/2 stick, 2 ounces) unsalted butter
- 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 to 1 cup (5 1/4 to 7 ounces) sugar
- 1 large egg
- 3/4 cup (6 ounces) milk
- 1 teaspoon vanilla extract
- 1 quart fruit (peaches, blueberries, raspberries, anything you like)
- 1/2 cup (3 1/2 ounces) sugar
Preheat the oven to 350°F. Grease a 10-inch round baking pan or shallow 2-quart casserole dish.
For the cake: Melt the butter and set aside to cool. Whisk together the flour, salt, and baking powder. In a separate bowl, beat together the sugar and egg until thick and lemon colored. Stir in the flour mixture, then the milk, vanilla, and melted butter. Pour the batter into the prepared pan.
For the topping: Combine the fruit and remaining sugar. Pour or place on top of the batter. Bake for 1 hour, until the cake begins to pull away from the side of the pan. Serve with whipped cream or ice cream, if desired. Yield: 8 servings.
Note: You can substitute 1 cup self-rising flour for the flour, baking powder, and salt in the recipe.
Nutrition information per serving (1 slice, made with peaches, blueberries, and 3/4 cup sugar in the cake: 164g): 278 cal, 7g fat, 4g protein, 52g complex carbohydrates, 30g sugar, 2g dietary fiber, 44mg cholesterol, 34mg sodium, 205mg potassium, 118RE vitamin A, 7mg vitamin C, 1mg iron, 80mg calcium, 115mg phosphorus.
“Recipe originally printed in the Summer 2008 issue of The Baking Sheet from King Arthur Flour”