September 21, 2017

Morning Glory Bundt Cake with Yogurt & Granola Topping ~ #BundtBakers

"I love breakfast, and I don't see any reason it has to be cereal and eggs and toast." Ruth Reichl.  I totally agree and this Morning Glory Bundt with Yogurt Granola Topping would be the perfect something else.

The theme this month for #BundtBakers is Back to School.  My mind immediately went to a Morning Glory Bundt as it is filled with lots of good stuff - carrot, pineapple, coconut, and apple - and it is easy to cut a slice to go in the rush to get ready for school.  A little yogurt topping and some granola makes it just like a breakfast, and infinitely better than a soggy bowl of cereal.

Although this bundt will make your morning more glorious, the actual recipe started out as muffins and is attributed to the Morning Glory Cafe on Nantucket Island, hence the name.  When the recipe was developed in 1978 the muffins had the reputation of being for hippies, since it had lots of fruits, vegetables, and nuts. It soon became a favorite of everyone and was named as one of Gourmet magazine’s 25 favorite recipes from the past 50 years. I think it is just as good when made into a bundt cake - mini bundts would be a great idea too!

Once you have all of the ingredients prepped and measured, this bundt cake is a breeze to put together. Just remember to cut the apple last and put a little lemon juice on it to stop it from going brown. The spices in it will remind you of fall as it bakes, and make you want to cut a slice as soon as it comes out of the oven.  Resist the urge, because the yogurt topping and granola really completes it. This was a huge hit with my family, and I can't wait to make it again in my mini bundt pans.

If you would like to know more about #BundtBakers and see what the other bakers made for our Back to School Bundts theme please scroll down below the recipe.

Morning Glory Bundt Cake with Yogurt & Granola Topping
Printer Friendly Recipe

Cake ~ 
  • 560g (4 cups) all-purpose flour
  • 12g (3 teaspoons) baking powder
  • 10g (2 teaspoons) Penzeys Baking Spice or ground cinnamon
  • 1 teaspoon salt
  • 225g (1 cup) butter, room temperature
  • 400g (2 cups) granulated sugar
  • 4 large eggs
  • 15ml (1 tablespoon) vanilla extract
  • 345ml (1½ cups) buttermilk
  • 120g (1 cup) shredded coconut
  • 105g (¾ cup) grated carrots
  • 100g (¾ cup) grated apples
  • 135g (¾ cup) pineapple, drained and chopped
  • 120g (1 cup pecans), toasted and chopped
Yogurt Granola Topping ~
  • 500g (4 cups) powdered sugar
  • 150g (5oz) Greek Gods Honey Yogurt
  • 60g (½ cup) granola
Cake ~
  1. Preheat oven to 190 ℃ (375º F).
  2. Spray bundt pan with baker's spray.
  3. Sift together flour, baking powder, salt, and Baking Spice a medium bowl; set aside.
  4. Cream together butter and sugar until lightened in color, about 3 minutes.
  5. Add eggs, one at a time, taking care to fully incorporate before adding the other.
  6. Mix in vanilla.
  7. Gently stir in flour mixture, alternating with buttermilk, stirring until just combined.
  8. 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.
  9. Remove cake from the oven and allow to cool slightly in the pan then, invert onto a cake plate to finish cooling.
Yogurt Granola Topping ~
  1. Sift powdered sugar into a large bowl.
  2. Add yogurt and stir until combined and smooth.
  3. Pour yogurt topping over the cake and then sprinkle with granola.


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Mahalo to this month's host Wendy from A Day in the Life on the Farm. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month ~ 


Thanks for visiting my blog. I'd love to hear from you, so please leave a comment.