Morning Glory Breakfast Cake
Total Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
12-16 servings
- 1 cup (145 grams) grated apple (from 1 7-ounce/medium-large apple)
- 1 cup (115 grams) grated carrot (from 1 thick carrot)
- 1/2 cup (80 grams) very well-drained crushed pineapple or chopped fresh pineapple
- 1/3 cup (30 grams) shredded unsweetened coconut
- 1/4 cup raisins or another dried fruit (optional)
- Finely grated zest of 1 lemon
- 2/3 cup (130 grams) raw or granulated sugar
- 2/3 cup (155 ml) neutral oil
- 2 large eggs
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups (160 grams) all-purpose or whole-wheat flour
- 2 tablespoons toasted, salted pepitas (optional)
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Preparation
Chef’s notes
No need to peel the apple or carrot before you grate them.
The original recipe uses 1/2 cup chopped toasted pecans instead of the coconut; half are in the cake, half sprinkled on top.
It used 3/4 cup each sugar and oil but I preferred the cake for breakfast with the reduced levels.
It also called for 1 tablespoon optional flax seeds on top but I used 2 tablespoons pepitas instead.
This cake has a lot of built-in flexibility and many swaps not listed might work (such as pears for apples or zucchini for carrots) but the baking time might be longer.