Morning Glory Loaf Cake
Serves 1460 mins prep60 mins cook
Full of shredded apples and carrots, studded with pecans and dried cranberries, this Morning Glory Loaf cake is moist and full of flavor.
0 servings
What you need
tsp vanilla extract
oz wheat flour
oz carrot
oz olive oil
oz apple
tsp baking soda
tsp ground cardamom
tsp baking powder
tsp ground cinnamon
oz pecan nuts
Instructions
Prep the veg & nuts 0 Preheat the oven to 350 F and place a rack in the center of the oven. 2 Add the pecans (or whichever nuts you choose) into a large flat pan. Place over medium low heat and toast, stirring frequently just until fragrant. They don't need to be visibly toasted just start to smell nutty. 3 Once toasted immediately remove from the heat and chop so that the pieces are no bigger than 1/4". 4 With a box grater or food processor grate the carrots - I snap off the small tip because otherwise it has a tendency to break off when grating and the carrot can slip. 5 Place the grated carrot into a large mixing bowl, then grate the apple in the same way. There's no need to peel the apple just make sure not to grate the core or the stem. 6 Gently squeeze the grated apple to remove any excess liquid. Toss the grated apple in with the carrots and roughly mix. Cake Batter 8 In a separate large bowl, add in the eggs, both sugars, orange zest, salt, vanilla, cinnamon and cardamom. Whip on high for 3 minutes until light and fluffy. 9 Add in the greek yogurt and oil and mix again. 30 In a separate bowl whisk together both flours, baking soda and baking powder. 10 Pour the flour mixture over the grated apple and carrots. Pour in the toasted pecans and dried cranberries (or whichever dried fruit you choose to add). 11 Fold the grated produce in with the flour mixture and nuts until completely coated. 12 Dump the produce and flour mixture into the bowl with the whipped eggs and sugar and fold to combine. Be careful to fold and not to stir as you will make the cake tough. 13 If not using a non-stick USA pan, be sure to line your pan with butter and parchment or a baking spray that includes flour. 14 Pour the cake batter into the loaf pan. I used this large loaf pan but if using this medium pan you may have a little extra that needs to be baked in a ramekin or a muffin cup. 15 Sprinkle the top of the cake with 50 grams of white granulated sugar - this makes a soft crinkly top on the cake which I love but you can choose to omit it. Bake the Cake 20 Bake the cake in the preheated oven for 30 minutes. After 30 minutes, rotate the cake 180 degrees and bake for another 25 to 30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. 21 Once baked, remove the cake from the oven and place on a wire rack to cool for at least 30 minutes. 22 After 30 minutes, remove the cake from the pan and leave to cool completely before slicing.View original recipe