Morning Glory Cake




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Morning Glory Cake is aptly named, everybody loves this classic coffee cake ~ it’s a cross between a spice cake and a hummingbird cake ~ delish!

For me, this morning marks the official start of fall.  Until now, I hadn’t quite gotten that ‘feeling’, but this morning, it hit me the minute I stepped out the door.  I’ve been talking about fall for weeks now, but I’ve been faking it.  Fall doesn’t really arrive until you feel it in your bones.  It’s not a temperature, or a date, or even the color on the trees.  This morning wasn’t even particularly cool.  It was 55 on the car thermometer.  But it’s blustery.  And the light has a golden yellow cast, and flickers through the new chinks in the foliage.  I love it.

Years ago my kids came back from one of their summer day camps clutching little spiral bound cookbooks full of recipes of the things they had learned to cook that summer. One of the recipes was Morning Glory Muffins, and it made a big impression on them.  We kept the books, but rarely looked at them after that summer passed.  To this day one daughter or other will mention these muffins out of the blue, and reminisce about how wonderful they were.  Since my oldest daughter is coming up for the weekend I thought it would be fun to surprise her with this cake version of those muffins.

Morning Glory muffins are a bit of an effort.  Like carrot cake, they contain everything but the kitchen sink, and you probably won’t have everything you need already in the house, so they usually require a trip to the store.  My recipe is a mash-up between the summer camp version, the original recipe, which was published by Gourmet in 1981, and my own changes.  This is one of those recipes where more is better, as long as your ingredients are fresh.  The original Morning Glories are muffins, but I’m going for a cake.  It’s perfect for the first day of fall.

The muffins would traditionally be made with raisins.  I think just about any other dried fruit is better than raisins, so I used dried cranberries.  IMO they have more flavor, prettier color, and they amp up the fall spirit in this cake.
I’ve discovered that when I substitute oat flour for some of the regular flour in sweet breads, cakes, and muffins, they get lighter and fluffier.  So I’m doing it all the time now.  Fluffier is better.  You can use all regular flour if you want to.

OK, this cake does require a bit of prep, but once you have everything assembled it comes together super easily.  All your hard work will pay off; it will feed you for days, and actually gets better as it sits.  It’s a great breakfast cake…the best reason of all for making it.

 

I really want to take a huge slice of this cake right now, but it’s going to wait for my daughter to arrive, later today.  I’ll update!

Morning Glory Cake
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Ingredients

  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 1/4 cups all-purpose flour
  • 1 cup oat flour (optional, just substitute regular flour if you want)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp fresh grated nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shredded, sweetened coconut
  • 1/2 cup dried cranberries
  • 1 large apple, peeled and cut in chunks
  • 1 cup (8 ounces) crushed pineapple, drained
  • 2 cups grated carrots
  • 1/2 cup coarsely chopped pecans
  • 3 large eggs
  • 2/3 cup vegetable oil
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Set oven to 350F
  2. Spray or butter a tube or bundt pan.
  3. Whisk the dry ingredients together in a large bowl.  Then add the coconut, cranberries, pineapple, apple, carrots and nuts, and mix to distribute.
  4. In a smaller bowl whisk the eggs, oil, buttermilk and vanilla.  Add to the other bowl and stir just enough to combine everything.  Pour the batter into your pan.
  5. Bake for about 45-50 minutes, depending on the size of your pan, until a toothpick comes out clean.  Cool for 15 minutes before removing the cake from your pan.

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21 Comments

  • Reply
    CNX
    January 5, 2016 at 11:14 pm

    The cake looks delicious..thank you for sharing…What is IMO. please, thank you.

    IMO they have more flavor

    • Reply
      Sue
      January 6, 2016 at 7:27 am

      ‘In my opinion’ CNX :)

  • Reply
    grace
    October 18, 2011 at 9:13 am

    there’s no denying it–fall has arrived in force. there’s also no denying that this is by far my favorite time of year, so i’m a happy gal! i’ve made morning glory muffins many times, but i’ve never tried the recipe in cake form. with the components involved, how can one go wrong? :)

  • Reply
    Barbara
    October 17, 2011 at 10:41 am

    Love the name of this cake, Sue! Describes it perfectly. All that glorious fruit..I’d love it in muffin OR cake form.

  • Reply
    Gloria (The Little Red House with the White Porch)
    October 17, 2011 at 5:19 am

    How sweet of you to make this for your daughter to bring back nice memories! And boy, does it look good! ;)
    Best,
    Gloria

  • Reply
    Yasmeen
    October 17, 2011 at 5:03 am

    That looks absolutely fantastic! Never made a morning glory cake or muffins before but I love the hodgepodge of ingredients. Looks like the perfect chock-full type of muffin to take along with me on a hike or a picnic.

  • Reply
    Linda A. Thompson
    October 17, 2011 at 2:10 am

    Oh my goodness, this cake looks wonderful. I’ve made morning glory muffins before, but I like the idea of a cake instead.

  • Reply
    Kathy
    October 17, 2011 at 12:48 am

    Sue, I’m sure your daughter enjoyed this lovely cake! Have a great visit!

  • Reply
    Jacquelyn
    October 17, 2011 at 12:29 am

    Hi Sue! Totally going to try that recipe as well. I made the pumpkin bundt bread again today. Its so good and a new fall favorite in our house!

  • Reply
    Barbara
    October 17, 2011 at 12:08 am

    Looks wonderful…

  • Reply
    Ashley@Bakerbynature
    October 16, 2011 at 9:13 pm

    What a delicious surprise; your daughter is very lucky to get to share this yummy looking cake with you!

  • Reply
    Rita
    October 16, 2011 at 7:19 pm

    Great post! Love your photos and that recipe sure got my attention; fantastic way to celebrate fall.
    Rita

  • Reply
    Rose
    October 16, 2011 at 5:51 pm

    Lovely looking cake, and I bet it tastes yummy too! Your daughter will be so happy!

  • Reply
    annie
    October 16, 2011 at 5:26 pm

    Sue,

    This looks heavenly! Your photos are always so amazing…i love the light and the step by step photos! Enjoy time with your daughter!

    annie

  • Reply
    Gerlinde in Dallas
    October 16, 2011 at 1:48 pm

    I had no idea oat flour made baked goods fluffier; can’t wait to give that a try… and your photos are wonderful; they make me quite hungry!

  • Reply
    Mary
    October 16, 2011 at 1:19 pm

    My gang also loves these and your recipe for them is really terrific. I have, however, never thought to bake them as a cake. I must be getting old :-). Your cake looks wonderful and really begs to be tried. Your daughter can’t help but love it. I hope you have a great weekend. Blessings…Mary

  • Reply
    Sabrina-eat.drink.and be merry.
    October 16, 2011 at 11:53 am

    This looks amazing Sue! I just made a carrot with pineapple and coconut the other day. I couldn’t believe how much i loved it! I couldnt imagine it with apples and cranberries too! I am going to try this REAL soon! Thanks for the recipe!

  • Reply
    Stephanie
    October 16, 2011 at 10:38 am

    Sue, this looks SO GOOD! Beautiful photos. I bet the pineapple keeps it really moist. Lots of yummy ingredients in this one. I’m saving it. Thanks :)

  • Reply
    Ocean Breezes and Country Sneezes
    October 16, 2011 at 3:31 am

    I think you should call it “Love in a Bundt Pan” – what a beautiful looking cake! I’ll bet it’s delicious! Wish you delivered! LOL!!!

  • Reply
    A Trifle Rushed
    October 15, 2011 at 10:00 pm

    Wow! What a long list of ingredients, certainly worth it, the finished cake looks superb. I’m sure your daughter will be delighted when she gets home.

  • Reply
    girlichef
    October 15, 2011 at 9:29 pm

    This sounds fabulous. I love morning glory muffins, I know I’d love this cake. Your pictures are so beautiful!

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