Morning Glory Breakfast Cake


  • 1 ½ cup white whole wheat flour
    1 cup all-purpose flour
    1 ¼ tsp baking powder
    ½ tsp baking soda
    ¼ tsp salt
    1 tsp ground cinnamon
    ½ cup plus 2 Tbsp (1 ¼ sticks) unsalted butter, room temperature
    3/4 cup sugar
    3 large eggs, room temperature
    1 ½ tsp pure vanilla extract
    1 ¼ cup 2% Greek Yogurt
    ¼ cup milk
    1/2  cup chopped peeled apple
    1/2  cup shredded carrot
    1/2  cup chopped walnuts
    1/2  cup flaked coconut
    1  can (8 oz) crushed pineapple in juice, completely drained
  • 1/2  cup confectioners’ sugar
Streusel Topping
1 ¼ cup white whole wheat flour
½ cup brown sugar, packed
1 ¼ tsp ground cinnamon
¼ tsp salt
½ cup toasted walnuts or pecans (optional)
1/3 cup (5 Tbsp) unsalted butter, room temperature

Milk Glaze
1 cup confectioners’ sugar, sifted
1 Tbsp Milk
½ tsp vanilla extract
Directions for Streusel Topping:
Whisk together flour, brown sugar, cinnamon, salt, and walnuts; cut in the batter using a pastry blender until combined but still crumbly.  Refrigerate 30 minutes before using.
  1. 1.  Preheat oven to 350 degrees. Line two standard muffin tins with paper liners.  Whisk together flour, baking soda, baking powder, salt, and cinnamon.With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scrape down sides of bowl as needed.  Stir in vanilla by hand.  Add flour mixture, Greek yogurt, and milk; stir until just combined. Add in the apple, carrot, walnuts and coconut, and pineapple. Spread in pan. Sprinkle with Streusel topping.

  2. 2. Bake 38 to 42 (more depending on your oven) minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

  3. 3. In small bowl, mix powdered sugar and enough of the 1 to 2 teaspoons water until smooth and thin enough to drizzle. Drizzle over warm cake.

 Picture compliments of :