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
Looks yummy! What size Bundt pan—10 cup or 15 cup? Thank you.
i make what icall a morning glory muffin. it doesn’t have coconut. one of my customers tasted the muffin and wants a cake. so you think this will work?
hi dear robyn thanks for this good recipe , i would cook this amazing cake for my family but cant understand how much 1 cup butter ? how much do i need to butter ? 200 grams ? less or more ? thanks for your help
1 cup of butter is approximately 200 gr. I hope this helps you.
Thank you for giving us this delicious recipe! I made it last night for our breakfast this morning. Oh, my goodness! My family loved it. It has the perfect blend of my favorites – pineapple and coconut.
I’m so glad you loved it, Julie! We couldn’t get enough of it!
Hi Robyn,
I baked the Morning Glory Cake this morning because it looks so amazing in the picture and I love all the ingredients in this cake. I was terribly disappointed with the results. It was very bland, almost no taste at all, which is surprising with all the ingredients that went into it. I would not make it again. It did look pretty, so I gave it a one for that.
I’m so sorry it wasn’t what you were hoping for, Paulette.
Amazing bundt cake! I could have a slice or ten right now!
What a clever recipe. I have never seen this muffin recipe in cake form. Thanks ,I will make it this week end!
Yum! Such delicious ingredients! I support cake for breakfast!
🙂 It makes for great mornings.
YUM!!! This cake looks delicious!
Thanks so much, Gaby.
Can’t wait to make this! I have never used my bundt pan! haha
What type of apples did you use?
Hi Teresa,
Great question. I just use whichever apples I have on hand – generally a Granny Smith, Honey Crisp or Sweetango. They all work fine.