Morning Glory Loaf Cake with Walnut Coffee Toffee Glaze
A cozy morning glory loaf cake packed with grated carrots, apples, lemon zest, cardamom, and a hint of rye flour, topped with a rich walnut coffee toffee glaze.
Ingredients
For the Loaf Cake
- 65 g white granulated sugar
- 65 g packed brown sugar
- Zest of 1 lemon
- 1 tsp cardamom powder use 1/2 tsp if you prefer a milder cardamom flavor
- 3 large eggs
- 1 tsp vanilla extract
- 150 g vegetable oil
- 1 tbsp full-fat Greek yogurt
- 150 g all-purpose flour
- 50 g rye flour or substitute with 50g all-purpose flour—see notes
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- 220 g grated carrots
- 120 g grated apples
For the Walnut Coffee Toffee Glaze
- 100 g unsalted butter
- 160 g packed brown sugar
- 150 ml heavy cream
- 1 cup chopped walnuts
- 3 tsp instant coffee mixed in 1 tbsp water
- Pinch of salt
Instructions
- Preheat oven to 170°C (340°F). Grease and line a standard loaf pan with parchment paper.
- In a large bowl, rub the white sugar, brown sugar, lemon zest, and cardamom powder together with your fingers until fragrant.
- Whisk in the eggs, vanilla extract, vegetable oil, and Greek yogurt until smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, rye flour, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet mixture until just combined. Fold in the grated carrots and grated apples.
- Pour batter into the prepared loaf pan and smooth the top. Bake for 70 to 80 minutes at 170°C until a skewer inserted in the center comes out clean. Cool in pan for 20 minutes, then transfer to a wire rack.
- To make the glaze, melt the butter and brown sugar in a saucepan over medium heat until bubbling.
- Whisk in heavy cream, coffee mixture, and a pinch of salt. Simmer for 2–3 minutes until smooth, then stir in chopped walnuts and remove from heat.
- Pour the warm walnut coffee toffee glaze over the cooled loaf cake before slicing and serving.
Notes
- Rye Flour: Using 50g of rye flour adds a deeper, slightly dense flavor and texture that holds moisture exceptionally well. You can substitute it with an equal amount of all-purpose flour (using 200g all-purpose flour in total).
- High Moisture Bake: Due to the high moisture from grated carrots, apples, and yogurt, this loaf cake takes 70 to 80 minutes to bake. Do not worry about the long bake time; it will stay tender and won't dry out.
- Coffee in Glaze: The coffee cuts through the richness of the sweet brown sugar and cream, balancing out the sweetness.
- Nuts: This cake recipe contains no nuts inside the crumb batter, using chopped walnuts solely as a crunchy glaze topping. Feel free to fold nuts into the batter if you prefer!
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