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)
How would you rate this recipe?
Preparation
Step 1
Heat your oven to 350 degrees F. Coat 8-inch square baking pan with butter or nonstick cooking spray. Line the bottom with parchment and let it extend up two sides of the pan.
Step 2
In a large bowl, combine apple, carrot, pineapple, coconut, dried fruit, if using, lemon zest, sugar, and oil. Add eggs, and whisk to combine.
Step 3
Sprinkle spices, salt, baking powder, and baking soda over the batter and stir very well to combine. Add flour, and stir just until it disappears.
Step 4
Pour batter into prepared pan and smooth the top. Sprinkle pepitas over cake, if using.
Step 5
Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Let cool in pan then carefully cut into squares with a serrated knife.
Step 6
The cake is very moist and a little crumbly. I find that it keeps best in the fridge. The cake will keep for 5 to 6 days, chilled.
Step 7
Save recipe for the next time?
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.
