Brenda Gantt Good Morning Cake
- Prep 10 min
- Cook 30 min
- Total 40 min
- Serves 10
- Level Easy
About Brenda Gantt’s Good Morning Cake
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for warm, unhurried cooking videos that turn simple pantry baking into something anyone can do. Good Morning Cake fits that style exactly: one bowl, no mixer, and ingredients most kitchens already have on hand.
The cake sits somewhere between a coffee cake and a quick bread. Self-rising flour keeps the method simple, two kinds of sugar add sweetness and moisture, and a generous amount of cinnamon, along with a smaller measure of ground cloves, gives it a warm, almost holiday-like aroma while it bakes. Chopped pecans add crunch, and a dusting of powdered sugar is the traditional, simple finish.
It earns its name honestly. This isn’t a layered, frosted dessert cake; it’s meant to be sliced and eaten warm, often with a pat of butter and a cup of coffee, which makes it as much a breakfast as a treat. That makes it a natural match for a weekend brunch table alongside something like buttermilk biscuits, or for a holiday morning when something sweet from the oven sets the tone for the day.
Watch How It’s Made
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Brenda Gantt Good Morning Cake Recipe
Ingredients
Cake
To Finish
Kitchen Tools Needed
- Large mixing bowl
- Whisk
- 9×13 baking dish or 10-inch cast iron skillet
- Measuring cups & spoons
- Toothpick or cake tester
Instructions
- Preheat and prep. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish or a 10-inch cast iron skillet.
- Mix the dry ingredients. In a large bowl, combine the granulated sugar, brown sugar, and self-rising flour. Whisk in the cinnamon and cloves until evenly distributed.
- Add the wet ingredients. Add the eggs and vegetable oil. Stir just until a smooth batter forms and no dry streaks remain. Do not overmix.
- Fold in the pecans. Gently fold in the chopped pecans.
- Bake. Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Cool and finish. Let the cake cool in the pan for 5 to 10 minutes. Dust with powdered sugar just before serving, and serve warm with a pat of softened butter.
Stop mixing as soon as the dry streaks disappear. Overmixing develops gluten in the flour, which makes the cake tough instead of tender.
Nutrition Facts
| Calories | 320 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 42 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sodium | 220 mg |
| Sugar | 28 g |
This is a sweet treat, not a health food. Nutrition values are estimates and are not a substitute for professional dietary advice.
A Few Things in Its Favor
Pecans
Pecans provide healthy unsaturated fats, fiber, and antioxidants, along with the cake’s crunch.
Eggs
Eggs contribute protein and help give the cake its structure and richness.
Cinnamon
Cinnamon is rich in antioxidants and is associated with some anti-inflammatory benefits in general research.
Portion Control
Since it slices into 10 pieces, it’s easy to enjoy a reasonable serving alongside coffee rather than a whole dessert-sized slice.
What to Avoid
Preparation Mistakes
- Don’t overmix the batter. Stop as soon as the dry streaks disappear, or the cake will turn out tough.
- Don’t substitute all-purpose flour without adjusting it. Plain flour has no leavening, so the cake won’t rise properly without added baking powder and salt.
- Don’t skip greasing the pan well, including the corners and sides, so the cake releases cleanly.
Baking & Storage Mistakes
- Don’t under-bake it. Check with a toothpick in the center; it should come out clean, not wet.
- Don’t dust the powdered sugar too early. Add it right before serving so it doesn’t melt into the warm cake.
- Don’t store it uncovered. Wrap it tightly so it doesn’t dry out.
Dietary Considerations
- Contains Gluten (flour)
- Contains Egg
- Contains Tree Nuts (pecans)
- High in Sugar
Pro Tips for the Best Good Morning Cake
- Use self-rising flour, ideally White Lily. Its lower protein content gives a more tender crumb than most all-purpose flours.
- Bring the eggs to room temperature before mixing; they combine more smoothly into the batter.
- Don’t skimp on the cinnamon. The generous amount is what gives this cake its signature flavor.
- Toast the pecans in a dry skillet for a few minutes before folding them in for extra flavor.
- Serve it warm with a pat of softened butter, the traditional Southern way.
- Make it ahead by baking the night before, cooling completely, then wrapping tightly in plastic wrap and foil.
What to Serve With Good Morning Cake
Beverages
- Hot coffee
- Hot tea
- Cold milk
Great Alongside
- Fresh fruit
- Softened butter
- Vanilla ice cream, if serving as dessert
When to Serve
- Sunday morning breakfast
- Weekend brunch
- Holiday mornings
- Potlucks and coffee gatherings
For a full brunch spread, pair it with Brenda Gantt’s buttermilk biscuits or a cucumber, tomato, and onion salad if you’re serving a brunch buffet.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Self-rising flour | All-purpose flour + 1½ tsp baking powder + ½ tsp salt per cup | Whisk together well before using. |
| Vegetable oil | Melted butter or canola oil | Melted butter adds a richer flavor; avoid olive oil, which is too strong. |
| Pecans | Walnuts, or omit | Walnuts are a direct swap; the cake is still good without nuts. |
| Ground cloves | Allspice or a pinch more cinnamon | Use sparingly, since cloves are strong. |
| Brown sugar | Dark brown sugar | Adds a deeper, more molasses-forward flavor. |
Storage & Reheating
Counter
Store tightly wrapped or in an airtight container at room temperature for up to 3 days.
Refrigerator
Keeps well for up to a week in an airtight container; bring to room temperature or warm slightly before serving.
Freezer
Wrap the cooled cake tightly in plastic wrap and foil (whole or sliced) and freeze for up to 3 months. Thaw at room temperature.
Make ahead: bake the cake the night before, cool completely, and wrap tightly. Dust with powdered sugar just before serving.
Frequently Asked Questions
Yes. For every cup of self-rising flour, use 1 cup all-purpose flour plus 1½ teaspoons baking powder and ¼ to ½ teaspoon salt. Whisk them together well before adding the sugar and spices so the leavening is evenly distributed.
Yes. Walnuts work as a direct substitute, or you can leave the nuts out entirely for a nut-free cake. The texture will be a little less crunchy, but the cinnamon-spice flavor stays the same.
Yes. Bake it the night before, let it cool completely, then wrap it tightly in plastic wrap and foil and leave it at room temperature. Dust with powdered sugar just before serving so the sugar doesn’t dissolve into the cake.
It’s a simple, no-mixer spice cake meant to be sliced and eaten warm with coffee, closer to a coffee cake or quick bread than a frosted dessert cake. That makes it an easy thing to bake and serve first thing in the morning.
Yes. Let the baked cake cool completely, wrap it tightly in plastic wrap and then foil (or slice and wrap individual pieces), and freeze for up to 3 months. Thaw at room temperature before serving.
Yes, a well-seasoned 10-inch cast iron skillet works well and gives the edges a slightly crisper crust. Grease it generously, including the sides, and check the cake a few minutes early since cast iron can bake faster than a glass or metal pan.
Reader Reviews
More Brenda Gantt Recipes
- Apple PieA classic Southern dessert, baked from scratch
- BrowniesRich, fudgy, and easy to make ahead
- Banana PuddingA creamy Southern potluck favorite
- Buttermilk BiscuitsThe perfect partner for a Sunday breakfast table
- Cucumber, Tomato & Onion SaladA cool, fresh side for warm-weather meals
- Cabbage CasseroleA creamy, cheesy Southern side dish
It’s gonna be good, y’all. Bake it for a warm start to the morning.
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