Oh, What a Glorious Morning (cake that is)
Here’s the latest recipe I created for the Cuisinart Stand Mixer blog—it uses the food processor attachment. And if you haven’t crossed it off your wish list yet, you can always shred the vegetables with a box grater.
I’m a glutton for punishment when it comes to morning glory muffins. I can’t resist them when walking into a bakery, and am inevitably disappointed with the greasy fingertips that result. Of course, it’s not meant to be a substitute for a vegetable serving but surely the taste can be true to the main ingredients, instead of leaving a slick residue. This was my challenge recently.
It actually started as a way to use up some zucchini I had from the farmer’s market. I was set to make zucchini muffins and reeling from yet another oily muffin at a local shop, I went home with a mission. I wanted just enough batter to hold the zucchini, carrots and pecan that I’d decided would go into the cake. The goal was to experience the taste and texture of the individual ingredients. It would only take a little sugar too, since I was adding sweetened coconut flakes. In the end, all I needed was a 1/2 cup of canola oil—and the bonus was the kids, both mine and the neighbors, loved every bite of it too.
Morning Glory Cake
Serves 10 to 12
Give the pecans a whirl in a food processor to chop them, then use the shredder disc to prep the zucchini and carrots. The only thing easier than making this cake is eating it.
2 cups flour
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
2 large eggs, at room temperature
1/2 cup canola oil
1 cup shredded zucchini
1 cup shredded carrots
1 cup pecans, chopped
1/2 cup sweetened coconut flakes
9-inch springform pan
Preheat oven to 350ºF. Butter the sides and bottom of the springform pan; set aside.
Whisk the flour, sugar, salt, baking powder and allspice together in a deep bowl. In a separate bowl, beat the eggs and oil until well mixed. Pour into flour mixture and stir with a rubber spatula or wooden spoon until incorporated (mixture will be very stiff, but don’t worry— the vegetables will add moisture to the batter).
Stir in the zucchini, carrots, pecans and coconut flake until well combined. Scrape batter into the pan and spread evenly to sides, using a rubber spatula. Bake 35 to 40 minutes, or until a metal inserted comes out clean. Let cool before serving.
Jen @ My Kitchen Addiction
Yum! I love baking with carrot and zucchini! Your cake looks beautiful – I would love a slice for breakfast!
Oh wow, you read my mind. How did you know I wanted to bake something with zucchini? I can’t wait to try this!
I’ve been wanting to try zucchini type cakes but I’m so afraid it would end up being a disappointment. How do zucchini cakes generally taste??
It was nice to meet you in NYC, too bad it was too rushed and the time was too short but I did have fun. Can’t wait to get the products though. 😉
This reminds me of a zucchini bread my mother used to make when I was a kid. I can still smell it baking! My 14 month old daughter will love this too. I’m looking forward to giving this a try.
that looks delicious! I have grated zucchini and carrots in my freezer I need to use.
Loved this, went a little further, added couple hand fulls of dried cranberries and instead of oil added 1/2 cup of applebutter with about 1 heaping tablespoon of butter. Also left out spices as applebutter had plenty of spices already in it. added approx.1 tablespoon of lemon juice as well. Cooked in loaf pans. Covered in sour cream icing (2 cups of confectioners sugar 1/4 to 1/2 cup depending on your taste buds,1tsp. vanilla and 2tbls. of half and half)