smittenkitchen
Morning Glory Breakfast Cake
A hearty, spiced morning glory muffin reformatted as a one-bowl breakfast cake that will also make your kitchen smell spectacular.
👥 16 Servings⏱️ Prep & Cook: 1h👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
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.
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. 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.
(145 grams) grated apple (from 1 7-ounce/medium-large apple)1 cup(115 grams) grated carrot (from 1 thick carrot)1 cuplarge eggs2
3
Pour batter into prepared pan and smooth the top. Sprinkle pepitas over cake, if using. 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.
4
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.
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