VERONICA HINKE

author • speaker • journalist • coach

Recipes & Food Styling

Peach Lazy Daisy Cake

Aug 7, 2021 | Food Styling, Recipes, Summer Desserts, Vintage Desserts

Peach Lazy Daisy Cake

The perfect Saturday snack on one of “those lazy, hazy, crazy days of Summer!”
Since Grandma Hinke passed away last September, each month I’ve been making the cakes that she wrote about in her 2014 “Cake of The Month” column! Grandma and I sat at her kitchen table on Wisconsin Street in Merrill and spent an afternoon strategizing which cake should be featured each month.
I miss Grandma most on Saturdays, because those were the days when I would take her to 4 p.m. mass. We’d go to McDonald’s or Culvers after church – we’d talk about everything under the sun, and sometimes we’d put plans in place for stories like these!
Today, I gave my Lazy Daisy Cake a “peach upside down cake” twist to show off the amazing peaches from the Tree Ripe Fruit truck that stopped in Minooka last week. Haven’t had a peach like theirs since Grandma peeled them for me as a child.
I used some of the most wonderful eggs I’ve ever had- fresh from Creekside Natural Farm. What a blessing to have found that incredible farmstand! xxx
Made an extra cake for the new neighbors and took it over with a bottle of peach wine for them. They are making the move to our subdivision, which provides landscape care, after he was recently diagnosed with stomach cancer. His mom just passed away. They did final walk-through, closed and moved in one day yesterday – all while he is receiving cancer treatments. They get a Lazy Daisy Cake!

Lazy Daisy Cake

Grandma Elaine Hinke

2 eggs

1 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon baking powder

½ cup milk

1 teaspoon butter

Topping:

½ cup coconut (I use sweetened, shredded)

3 teaspoons milk

3 teaspoons butter

5 teaspoons brown sugar

Beat eggs. Add sugar to eggs and beat. Beat in salt and vanilla. Add flour and baking powder. Scald milk and butter, and add to batter. Pour into (generously buttered) 8- or 9-inch cake pan and bake half an hour at 350 degrees.

While cake is baking, mix all topping ingredients in a bowl. When cake is done*, remove from oven and spread topping over warm cake. Return to oven and continue baking for about 3 minutes, until topping is light brown, watching carefully so topping doesn’t get too brown.

*Cake is done if toothpick comes out of center clean.