Instructions:
As the nineteenth century progressed, many changes took place in American kitchens. When the range with the built-in broiler came into use, creative home bakers were quick to think of all sorts of ways in which to take advantage of the new convenience. A cake that was first baked, then topped with a brown-sugar-and-butter topping became the rage in the 1930s, when it was first acceptable to admit to "laziness."
- THE CAKE
- 1⁄2 cup milk;
- 2 tablespoons butter;
- 2 eggs;
- 1 cup granulated sugar;
- 1 teaspoon vanilla;
- 1 teaspoon baking powder;
- 1⁄2 teaspoon salt;
- 1 cup all-purpose flour.
- THE CARAMEL-COCONUT TOPPING
- 5 tablespoons brown sugar;
- 3 tablespoons heavy cream;
- 3 tablespoons melted butter;
- 1⁄2 cup flaked or shredded coconut.
- Preheat oven to 350°F. Butter a 9-by-l3-inch cake pan.
- Put milk and butter into a saucepan over low heat. While it is scalding, beat the eggs, granulated sugar, and vanilla, until very light and fluffy. Stir in the baking powder, salt, and flour. Mix in the scalded milk, until batter is smooth. Pour batter into prepared pan. Bake 25 minutes, until cake is golden and pulls away from edges of the pan.
- Meanwhile, combine topping ingredients in a bowl. Spread hot baked cake with the topping and place under broiler until golden, about 2 minutes.
MAKES ONE 9-BY-l3-INCH CAKE
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