Morning Glory Breakfast Cake made in a Big Ass Wrought Iron Skillet

Morning Glory Skittle Cake

everything that’s good for you in one yummy cake, this is a big, big winner at our house

So, it was Sunday morning. Last Sunday to be precise. I think around 7:00.

I was poking around in the fridge, trying to figure out what I should make for breakfast. I wasn’t really hungry, but since I was up too early on a day that there were NO sports, NO commitments other than coffee and Sunday morning talking heads while folding laundry… I figured I could be a little ambitious.

I opened the crisper and saw a big bag of organic carrots and immediately thought of a recipe I had seen a few days before for my favorite muffins in the world: Morning Glory Muffins. 

Hmm… I  decided right away that I didn’t feel like pulling out the muffin pan and baking twice – because I own only one stone PC muffin pan which can make 12 at one time and this recipe would have made 24 muffins in my guesstimation.

So — here’s the original recipe and what I did:

  • 1 1/4 cups Sugar  (half brown/half white)
  • 2 1/4 cups unbleached all-purpose flour  (1/2 cup of coconut flour, 1/2 cup almond flour, 1 1/2 cups of regular all purpose flour)
  • 1 tablespoon ground cinnamon (same)
  • 2 teaspoons baking soda (same)
  • 1/2 teaspoon salt (same)
  • 1/2 cup shredded, sweetened coconut (same, except I only had unsweetened)
  • 3/4 cup Earthbound Farm Organic Raisins (1/2 cup of golden raisins)
  • 1 large Earthbound Farm Organic Apple (peeled and grated) NOPE
  • 1 cup crushed pineapple (drained, about 8 oz) (1 cup of chunk pineapple in water, not drained at all!)
  • 2 cups grated Earthbound Farm Organic Carrots (I just threw a bunch of carrots in my food processor — it was a good two cups worth at the end — they were tiny pieces, not grated, not mush)
  • 1/2 cup coarsely chopped pecans or walnuts (1 cup pecans)
  • 3 large eggs (same)
  • 1 cup vegetable oil (1/2 cup of walnut oil, 1/4 cup of coconut oil, 1/4 vegetable oil)

1 teaspoon pure vanilla extract (same)

And I added:

  • 1/2 cup chopped dates (I love dates)
  • 1/2 cup pear butter (why not? we had some in the fridge)
  • 1 teaspoon of coconut extract

I took out my big ass wrought iron pan. You know what I mean? They are super heavy. You need two hands to hold them.

I used coconut oil to prepare the pan so nothing would stick. After mixing up all those ingredients in my food processor until they were coarsely chopped, chunky and mixed — I dumped the whole thing in my skillet.  Spontaneously, I cut up a Granny Smith apple into pieces and splashed them on top like I was Jackson Pollock. Then I took some cinnamon-sugar mix and sprinkled that on top because I thought it would add a little extra crunch on top.  (You just take white sugar, add some cinnamon and stick it in your blender and pulse a few times. Great for toast, excellent for cookies and now, I’ve learned – cake!)

Into the oven at 350. I checked it at 45 minutes, but it was still moist in the middle. I kept checking every 5 minutes. This was a big pan and a heavy batter so it took about an hour and ten minutes to be done. I took out the pan and before I could snap a picture my daughter grabbed a big piece!!

Suffice it to say that today is Thursday. We’ve been nibbling on it most of the week. Only have a tiny bit left and it is still moist. Next time I do this, I think I’ll grate in some fresh nutmeg.

BTW — the cake continued to cook, then cool and settle. It was very moist on the first day. Butter on a piece was divine. I swear this tasted better on Monday morning once all the flavors had a chance to mingle!

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