Summer Days Have Me Lazy Daisy!

lazy_daisySummer creeps into our lives with a gentle persuasion, easing us into long warm evenings, often spent on the porch or out in the yard. With the sweet voices of children not too distant, as they run and jump, fish and swim, one can’t help but fall into a rhythm of utterly pleasant laze. In an almost silent reverie, the meditative state Summer ushers in is welcome. The cold is gone, the holidays are few and far between, and the expectations fewer. Now is the time to relax.

Presented by the Home Baking Association, the Lazy Daisy Fruit Dessert is the perfect dessert for summer. With luscious peaches, blueberries and raspberries, the sweet product of Summer kisses your taste buds; laughing… defying you to find a better way to spend an afternoon. With a slice of this classic dessert, a lawn chair, and a favorite book, your cares will melt away into a warm, sweet bliss.

Try this unbelievable recipe today!

Lazy Daisy Fruit Cake

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 Topping
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.


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