maple parsnip morning glory coffee cake

If you want to add more lacto ovo vegetarian recipes to your repertoire, maple parsnip morning glory coffee cake might be a recipe you should try. For $1.18 per serving, you get a breakfast that serves 12. One serving contains 299 calories, 4g of protein, and 15g of fat. It is brought to you by Healthy Seasonal Recipes. 6 people found this recipe to be tasty and satisfying. If you have avocado oil, old-fashioned oats, parsnips, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so amazing. If you like this recipe, you might also like recipes such as Morning Glory Carrot Cake, Morning Glory Muffins, and Morning Glory Muffins.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 55 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Grease a 10-inch spring-form pan or mist with cooking spray. Make Streusel: Rub together oats, flour, cane sugar, butter and teaspoon cinnamon in a small bowl with clean fingertips until crumbly. Set aside Make Coffee Cake: Whisk maple syrup, applesauce, oil, eggs and vanilla in a large bowl. Whisk flour, baking powder, cinnamon, ginger and salt in a small bowl. Add the flour mixture to the wet mixture and stir to combine with a silicone spatula. Add parsnip, raisins and walnuts and stir to combine. Spread batter in the pan, top with streusel and transfer to the oven. Bake until the cake is puffed and the top is golden, about 55 minutes. Let cake cool at least one hour. Cut into wedges and serve.

 

Step by step:

1. Preheat oven to 350 degrees F. Grease a 10-inch spring-form pan or mist with cooking spray.

2. Make Streusel: Rub together oats, flour, cane sugar, butter and teaspoon cinnamon in a small bowl with clean fingertips until crumbly. Set aside

Make Coffee Cake

1. Whisk maple syrup, applesauce, oil, eggs and vanilla in a large bowl.

2. Whisk flour, baking powder, cinnamon, ginger and salt in a small bowl.

3. Add the flour mixture to the wet mixture and stir to combine with a silicone spatula.

4. Add parsnip, raisins and walnuts and stir to combine.

5. Spread batter in the pan, top with streusel and transfer to the oven.

6. Bake until the cake is puffed and the top is golden, about 55 minutes.

7. Let cake cool at least one hour.

8. Cut into wedges and serve.

Nutrition Information:

covered percent of daily need