Morning Glory Breakfast Cake Recipe
A moist, wholesome breakfast cake packed with apples, carrots, pineapple, and coconut.
Morning Glory Breakfast Cake: A Wholesome Start to Your Day
There’s something incredibly comforting about a breakfast cake that’s moist, flavorful, and packed with wholesome ingredients. The Morning Glory Breakfast Cake is just that—a delightful blend of apples, carrots, pineapple, coconut, and a hint of spice that makes mornings brighter. This cake is not only delicious but also versatile, making it a perfect choice for breakfast, brunch, or even as a snack throughout the day.
Why You’ll Love This Breakfast Cake
- Moist and Crumbly Texture: The cake is incredibly moist, thanks to the combination of fresh fruits and oil, and has a slightly crumbly texture that’s satisfying to bite into.
- Wholesome Ingredients: Packed with apples, carrots, pineapple, and coconut, this cake is a great way to sneak in some fruits and vegetables into your breakfast.
- Easy to Make: With simple ingredients and straightforward instructions, this cake is easy to prepare, even for beginner bakers.
- Keeps Well: The cake stays fresh in the fridge for up to 5 to 6 days, making it a great option for meal prep.
- Versatile: You can customize the recipe by adding different dried fruits, nuts, or seeds to suit your taste.
Ingredients for Morning Glory Breakfast Cake
Here’s what you’ll need to make this delicious breakfast cake:
- 1 cup (145 grams) grated apple (from 1 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 to Make Morning Glory Breakfast Cake
Follow these simple steps to make your Morning Glory Breakfast Cake:
- Preheat the Oven: Heat your oven to 350°F (175°C). Coat an 8-inch square baking pan with butter or nonstick cooking spray. Line the bottom with parchment paper, letting it extend up two sides of the pan for easy removal.
- Combine Wet Ingredients: In a large bowl, combine the grated apple, grated carrot, crushed pineapple, shredded coconut, dried fruit (if using), lemon zest, sugar, and oil. Add the eggs and whisk to combine.
- Add Spices and Leavening Agents: Sprinkle the ground cardamom, ground ginger, ground cinnamon, kosher salt, baking powder, and baking soda over the batter. Stir very well to combine.
- Add Flour: Add the flour and stir just until it disappears. Be careful not to overmix, as this can make the cake dense.
- Pour Batter into Pan: Pour the batter into the prepared pan and smooth the top. Sprinkle the toasted, salted pepitas over the cake, if using.
- Bake: Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out batter-free.
- Cool and Serve: Let the cake cool in the pan, then carefully cut into squares with a serrated knife.
Tips for the Perfect Morning Glory Breakfast Cake
- Drain the Pineapple Well: Make sure the crushed pineapple is very well-drained to prevent the cake from becoming too wet.
- Use Fresh Ingredients: Freshly grated apple and carrot will give the cake the best flavor and texture.
- Customize the Recipe: Feel free to add other dried fruits, nuts, or seeds to suit your taste. Pecans, walnuts, or flax seeds are great options.
- Store Properly: The cake keeps best in the fridge and will stay fresh for 5 to 6 days when chilled.
- Freeze for Later: This cake freezes well, making it a great option for meal prep or for having a quick breakfast on busy mornings.
Frequently Asked Questions (FAQs)
Can I use whole-wheat flour instead of all-purpose flour?
Yes, you can use whole-wheat flour in place of all-purpose flour. The cake will have a slightly denser texture but will still be delicious.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of all-purpose flour. Make sure the blend is suitable for baking.
Can I use a different type of oil?
Yes, you can use any neutral oil, such as canola, vegetable, or sunflower oil. Avoid using strongly flavored oils like olive oil, as they can affect the taste of the cake.
Can I add nuts to the cake?
Yes, you can add chopped nuts like pecans or walnuts to the batter for extra crunch and flavor.
How should I store the cake?
The cake keeps best in the fridge and will stay fresh for 5 to 6 days when chilled. You can also freeze the cake for longer storage.
Nutritional Information
Here’s a rough estimate of the nutritional information per serving (assuming the cake is cut into 9 squares):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 35mg |
| Sodium | 180mg |
| Total Carbohydrates | 27g |
| Dietary Fiber | 2g |
| Sugars | 15g |
| Protein | 3g |
Conclusion
The Morning Glory Breakfast Cake is a delightful way to start your day with a moist, flavorful, and wholesome treat. Packed with apples, carrots, pineapple, and coconut, this cake is not only delicious but also easy to make and customize. Whether you’re looking for a quick breakfast, a satisfying snack, or a way to use up some fresh produce, this cake is sure to become a favorite in your household. Enjoy it fresh, chilled, or even frozen for a convenient breakfast option any time of the year.
