Sweet parsnips are used instead of carrots in this moist morning glory maple coffee cake. Enjoy warm with a cup of coffee or tea!

We are off to a great start in maple sugaring season here in Vermont, so I am temporarily straying from my usual vegetable side dish and weeknight meal line-up for a brief moment to bring you this moist and fragrant Morning Glory Parsnip Maple Coffee Cake. I couldn’t stop obsessing about the idea of using parsnips instead of carrots in a morning glory recipe. I wondered if it would taste good, so I just had to make it happen.

I ended up making morning glory coffee cake instead of muffins; a celebration-worthy recipe, if you will. And I’ll just cut to the chase… it came out amazingly well. The maple syrup and naturally sweet parsnips and raisins make this ultra moist and fragrant. You can serve it for Easter brunch or during maple sugaring season or just for any reason really! It’s a delicious way to enjoy parsnips in baking!

In the spring when we get parsnips in our CSA, I’ll just simply roast parsnips or add them to stew. But I was recently thinking about the fact that they are so similar to carrots, that they seemed like a likely candidate to shred and add to a baking recipe, just as you would for carrot cake or… morning glory muffins. Then the idea of making a festive spring celebration worthy coffee cake came to mind and I was grabbing my whisk in the blink of an eye.

Parsnips are very sweet naturally, so the amount of added sugars needed to sweeten the cake was less than a typical coffee cake. I ended up dropping the maple syrup down to 3/4 cup. Partially because the cake was TOO MOIST (yes apparently there is such a thing) but also because I felt it was too sweet for a breakfast cake. Plus, the raisins really help to sweeten it up quite a bit. When I dropped the maple down, the flavor of the parsnips was more pronounced, which I really loved.

Baking Tips for Morning Glory Parsnip Maple Coffee Cake

Please make sure you visit my maple resources page. It is filled with tips and tricks to how to cook with maple syrup plus you can read about our home-made maple syrup and order a signed copy of my maple cookbook.

parsnip maple coffee cake

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours
  • Yield: 12
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Maple Parsnip Morning Glory Coffee Cake made with applesauce, whole-wheat flour avocado oil. Flavored with raisins, cinnamon, walnuts and crunchy sweet streusel topping.

Streusel Topping




Keywords: maple coffee cake, crumb coffee cake

Did you make this recipe?

Tag @healthyseasonal on Instagram and hashtag it #healthyseasonal

More Baking Recipes You’ll Love:

struggling with weeknight meals?

My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients.

Thanks for signing up! Just check your inbox to confirm your subscription, and then look for a welcome letter from me, including a link to download your free ebook. Every week you’ll receive ideas and inspiration on how to incorporate more fabulous healthy seasonal recipes into your life!

This content was originally published here.