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An Old Favorite Forty-Year-Old Classic Laisy Daisy Cake Gets ‘90s Makeover

The Associated Press

Created in the Quaker Oatmeal Kitchens in the 1950s, Lazy Daisy Cake quickly grew in popularity. Today, more than 40 years later, this moist, delicious cake continues to be one of Quaker’s most requested recipes.

The version below - in keeping with today’s healthy lifestyles - has been trimmed of fat and calories and has no cholesterol.

Lazy Daisy Cake

Recipe from the Quaker Oatmeal Kitchens.

Cake:

1-1/4 cups boiling water

1 cup quick or old-fashioned oatmeal, uncooked

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt, optional

1/4 teaspoon ground nutmeg

1 cup granulated sugar

1 cup firmly packed brown sugar

1/3 cup (5 tablespoons plus 1 teaspoon) margarine, softened

2 egg whites or 1 egg

1 teaspoon vanilla

Topping:

1/2 cup shredded coconut

1/2 cup firmly packed brown sugar

1/2 cup quick or old-fashioned oatmeal, uncooked

3 tablespoons skim milk

2 tablespoons margarine, melted

Heat oven to 350 degrees. Lightly grease and flour an 8- or 9-inch square baking pan.

In small bowl, combine boiling water and oats; stir well and set aside.

In medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg; mix well and set aside.

In large bowl beat sugars and margarine with electric mixer and mix until well blended. Add egg whites and vanilla; beat well. Add dry ingredients and oat mixture; mix well.

Pour batter into pan. Bake 55 to 65 minutes for an 8-inch square pan or 50 to 60 minutes for a 9-inch square pan, or until wooden pick inserted in center comes out with a few moist crumbs clinging to it.

In small bowl, combine all topping ingredients; mix well. Spread over top of hot cake. Broil about 4 inches from heat, 1 to 2 minutes, or just until topping is bubbly. (Watch carefully; topping burns easily.) Cool completely on wire rack. Store tightly covered at room temperature.

Yield: 12 servings.

Nutrition information per serving: 340 calories, 9 grams fat (24 percent fat calories), 190 milligrams sodium, no cholesterol, 4 grams protein, 64 grams carbohydrate.

Note: For best results, use stick margarine or a vegetable oil spread in stick form that contains no less than 70 percent vegetable oil. Lower-fat spreads and products in tub form are not recommended.