Morning Glory Cake
Morning Glory Cake is a cross between a carrot cake and a hummingbird cake ~ that you eat for breakfast! This epic coffee cake is the BEST!
Servings: 12
Equipment
- nonstick bundt pan
Ingredients
Wet ingredients
- 3 large eggs
- 2/3 cup vegetable oil
- 1/3 cup buttermilk, see post for substitutions.
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp fresh grated nutmeg
- 1/2 tsp salt
Add-ins
- 2 cups grated carrots
- 1 cup (slightly heaped) canned crushed pineapple, drained. I use a mesh strainer and gently push out excess juice with the back of a spoon. You don't have to get too crazy with this, just remove most of the juice.
- 1 apple, peeled and cut in small dice.
- 1/2 cup sweetened shredded coconut
- 1/2 cup golden raisins, use regular raisins, currants, or dried cranberries if you like.
- 1/2 cup coarsely chopped toasted pecans*
Dry ingredients
- 1 1/4 cups all-purpose flour
- 1 cup oat flour, optional, just substitute regular flour if you prefer.
- 2 tsp baking soda
Instructions
- Set oven to 350°F. Spray or butter a nonstick bundt pan and dust well with flour. Make sure to get into all those nooks and crannies.
- Whisk or beat the wet ingredients together to combine well. I use my stand mixer but you can do this with a whisk and a large mixing bowl.
- Next put all the add-ins into the bowl and stir to combine evenly.
- Whisk your dry ingredients together and, with the mixer on low, add them gradually to the bowl and mix just until combined and no dry flour is left. Use a silicone spatula to finish mixing and be sure to scrape the bottom of the bowl.
- Turn the mixture into your prepared pan and level out the batter.
- Bake for about 45-50 minutes. For me it took exactly 45 minutes, but baking times are variable depending on your particular bundt pan and your oven. The cake should feel firm and not jiggle when you move the pan, and a toothpick inserted in the center should come out without wet batter on it (moist crumbs are fine.)
- Cool for 15 minutes before loosening the edges with an offset spatula and removing the cake from your pan.
- Dust with powdered sugar and serve warm or at room temperature. Store leftovers covered on the counter for up to a week. The cake can be frozen for up to 3 months.
Notes
*To easily toast pecans spread them out on a microwave safe plate and microwave on high for 2 minutes until they become golden and fragrant.
Nutrition
Serving: 1 slice · Calories: 396 kcal · Carbohydrates: 53 g · Protein: 6 g · Fat: 19 g · Saturated Fat: 4 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 5 g · Trans Fat: 0.1 g · Cholesterol: 47 mg · Sodium: 335 mg · Potassium: 276 mg · Fiber: 3 g · Sugar: 33 g · Vitamin A: 3663 IU · Vitamin C: 4 mg · Calcium: 50 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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