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
Hi Robyn, I wish to add banana to the ingredients list of this delightful looking Morning Glory Bundt Cake, however I’m just wondering if I should slightly reduce the qtys of apple/pineapple/carrot,(I.e ½c each instead of ¾c, then add ½c mashed Banana), Or should I just leave the recipe as written add ¾c banana also & add/reduce liquid amount if required. I’m really keen to try this but I don’t want to risk it going horribly wrong and waste all that goodness. 🙂 Your input would be greatly appreciated. Thank you kindly.
P.S. Happy for anyone else to comment their opinion too if they wish.👍
I’m sorry but I haven’t made this cake with added bananas. Maybe someone else on here has and can tell you what they did.
What kind of apple do you use
Debbie, I just use whichever apples I have on hand – generally a Granny Smith, Honey Crisp or Sweetango. They all work fine.
Hi Robyn regarding the recipe for the Morning Glory Cake
can I leave the coconut out, as my family and myself do
not like coconut. It sounds delicious. I really want to make it,
but could I substitute the one cup of coconut for something else?
When I made this it was a little dry and dense. Could not believe it called for 4 cups of flour. Could you suggest what I did wrong?
I’m sorry, Kim, but my cake has never been dry and dense. I do use the 4 cups of flour in my cake. I use White Lily flour which is a soft wheat flour and not as dense as some others. Sorry I couldn’t help.
Happy Mother’s Day Robyn!
Instead of using a stand grater can I use my food processor, as I have arthritis in my hands and very difficult to grate. I believe mine has a grater attachment. Having a Family gathering for our oldest Grandsons College Graduation and one less step for grating woukd be a great help.
Thank yiu and God Bless
Betty
Hi
This recipe looks fantastic but in it baking powder only without baking soda and you use buttermilk in the recipe .
Thanks
I am a serious bundt cake baker. I’ve never baked a bundt cake at 375…..is there a reason why its baked at such a high temperature. I usually bake at 325 for 1hr-1.20 min. I am really eager to try this recipe it sounds amazing. Just wanted to know why such a high baking temp. Thanks.
Can you use a whole grain or wheat flour instead of all purpose?
I made this delicious cake. It really came out great! It’s not supersweet so it really is a great accompaniment to morning coffee. Next time I make it, though, I am going to try and cut some of the sugar and butter and replace with natural applesauce. I’ll let you know how it turns out. Thanks for this great recipe. My guests asked me to share it with them as well as everyone really enjoyed it.
If I don’t have a bundt pan can I use muffin pan or other cake pans?
thanks Melissa
Absolutely!