Morning Glory Cake
From Yossy Arefi's Snacking Cakes
This recipe comes from the fantastic book Snacking Cakes by Yossy Arefi, and it’s generously shared with her permission. We chose this recipe because it makes use of two fantastic ingredients available at the farmer’s market this time of year: apples and carrots. This was our first time baking this particular recipe from Yossy’s book, but it will certainly not be the last! The cake is perfectly moist and packed full of nutrition, yet still just sweet enough to be a real treat.
One of the things we really enjoy about Snacking Cakes is how clear and easy Yossy makes ingredient variations and pan size options. We chose to do the Apple-Carrot-Coconut variation that calls for coconut rather than pineapple, and we baked the cake in a 9 inch round pan.
To convert this recipe to full-inclusion flour, we traded the white flour for a type of soft white winter wheat called Frederick that we milled on a medium-tight setting. Many of the ingredients in Snacking Cakes are measured by weight, including the flour. This made our substitution very easy. For the few ingredients that are listed by scoop measurements, we weighed the ingredients as we added them to the bowl. The recipe you see here is our ingredient weights followed by Yossy’s original scoop weights.
