Morning Glory Bundt Cake Recipe
User Reviews
5
Morning Glory Bundt Cake Recipe
Description
This recipe starts with a well-prepared bundt pan using cake release or butter and flour to prevent sticking. The dry ingredients—a mixture of flour, baking powder, kosher salt, and cinnamon—are sifted to ensure even distribution. Butter and sugar are creamed until light, then eggs and vanilla are incorporated for structure and flavor. The batter alternates between the dry mixture and buttermilk to balance moisture and tenderness.
Shredded coconut, grated carrot, apple, pineapple, and chopped pecans add texture, natural sweetness, and subtle tropical and autumnal flavors. Baking for about 55 to 60 minutes develops a lightly golden crust and a moist crumb. The cake is inverted after slight cooling to maintain its shape and reveal the decorative bundt pan mold.
This cake pairs well with coffee or tea and can be sliced for gatherings or casual breakfasts. Its combination of fruits and nuts offers a complex flavor profile and satisfying chew.
Ingredients
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 cup butter room temperature
- 2 cups granulated sugar
- 4 large egg
- 1 tablespoon vanilla extract
- 1 1/2 /2 cups buttermilk
- 1 cup coconut shredded
- 3/4 /4 cup carrot grated
- 3/4 /4 cup apple grated
- 3/4 /4 cup pineapple drained and chopped
- 1 cup pecans chopped
Instructions
- Preheat oven to 375º F. Brush bundt pan with homemade cake goop (cake release) or spray with baker's spray or coat well with shortening or butter and flour, making sure to discard any excess flour after coating.
- Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
- Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
- Gently stir in flour mixture, alternating with buttermilk. Stir until just combined. Fold in coconut, carrots, apples, pineapples and pecans and pour mixture into prepared bundt pan. Bake until a toothpick or skewer inserted in the middle comes out clean, about 55-60 minutes. You can follow my tips for how to tell when your cake is done.
- Once cake has baked, remove from the oven and allow to cool slightly in the pan. Then, invert onto a cake plate to finish cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 79mg | 26% |
| Sodium | 299mg | 12% |
| Potassium | 241mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 1473IU | 29% |
| Vitamin C | 4mg | 4% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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