Morning Glory Bundt Cake Recipe
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This Morning Glory Bundt Cake makes a delicious treat for breakfast, brunch and dessert. Loaded with fruits and nuts, this coffee cake recipe is a family favorite!
There are some mornings that call for a delicious bundt cake or coffee cake. Similar to morning glory muffins, this Morning Glory Bundt Cake is a definite treat that everyone enjoys. I love to make it throughout the year, but there is just something special about it during holidays or to serve for guests.
Morning Glory Bundt Cake
There are times that coffee cakes are just what you want to serve. Showers, holidays, brunch with guests or even a special weekend morning all come to mind as times when I especially love serving cakes like this. I also enjoy recipes like my Blueberry Coffee Cake with Crumb Topping year round or Pumpkin Bread Pudding with Maple Cream Sauce in the fall.
This bundt cake comes together easily with the most time-consuming part being grating the carrots and apple, which only takes a minute or two on a box grater. But the hardest part of making it has to be smelling it baking in the oven and knowing you still have a bit longer to wait until you can have a slice. It is like aromatherapy for your soul (and a great way to make your house smell amazing!).
Here’s my Morning Glory Bundt Cake Recipe. I think you’ll love it, too.
Morning Glory Bundt Cake Recipe
Ingredients
- 4 cups (480 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1 teaspoon (2.6 g) kosher salt
- 2 teaspoons (5.2 g) ground cinnamon
- 1 cup (226 g) butter, room temperature
- 2 cups (396 g) granulated sugar
- 4 large (200 g) eggs
- 1 tablespoon (14 g) vanilla extract
- 1 1/2 cups (340.5 g) buttermilk
- 1 cup (85 g) shredded coconut
- 3/4 cup (74.25 g) grated carrots
- 3/4 cup (98 g) grated apples
- 3/4 cup (127.5 g) pineapple, drained and chopped
- 1 cup (114 g) 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This recipe sounds GREAT!! Do you think it would change the cake very much to use Splenda instead of sugar or maybe a blend of sugar and Splenda?
I’m not very familiar with baking with Splenda so I can’t give you personal experience, but it is worth a shot! If you try it, do come back and let others know if it works well with Splenda. I’m sure your experience would be most helpful to others.
Thanks.
Robyn xo
Morning Glory Cake sounds wonderful but I don’t like coconut. Could I bake it without coconut?
Love your recipes. Thanks for sharing.
Sure, Jean. You can just omit it.
OK, I love this cake!!! it’s filled with all of my fave things and I want my house smelling amazing! 😛 it’s gorgeous!
It is perfect for when you really want your house to smell amazing when guests visit. I wish I could bottle it up as a spritzer!
Question on the coconut used in this cake: with 2 cups of sugar in the cake do you use sweetened or unsweetened coconut?
I’ve used both and either works fine based on your personal tastes.
Love it! I am a huge fan of bundt cakes. Love having a slice with my morning coffee or two with my afternoon tea. This is gorgeous, Robyn!
Thanks so much, Anna. I love how easy those bundt cakes are, too!
This cake screams comfort to me. I wish I had a big slice right now!
You nailed it. Comfort is the perfect word for it.
This sounds delicious! This would be great for those mornings when you have overnight guests who can help eat it!! Otherwise….you know what would happen!! LOL Pinning it!!
Great idea. Yes, I know exactly what would happen – well, at least around my house! It seems like every time I pass by it one little sliver just happens to land in my hand. 🙂
Sounds so good. Thank you Robyn.
Thanks, Liz! xo
Oh I love this. I have a Morning Glory Carrot Muffin recipe but it doesn’t have apples or pecans. Needing a piece of this beautiful cake ASAP!
I hope you enjoy it, Allie.
Oh, how I wish I had a piece of this deliciousness for breakfast Right This Minute! I need you to start a delivery service to New Jersey. 🙂 Pinning this!
Thank you so much, Kate! 🙂