7/14/2015
Hummingbird Cake
(for cake)
2 x 8oz cans crushed pineapple in juice
3 cups all purpose flour
2 t baking powder
1 t baking soda
1 t ground cinnamon
1 t salt
2 cups granulated sugar
3 large eggs
1 cup vegetable oil
4 very ripe large bananas, peeled and mashed (2 cups)
1 1/2 cups pecans, toasted and chopped
2 t vanilla extract
(for frosting)
20 T unsalted butter, softened
5 cups confectioners' suigar
2 1/2 t vanilla extract
1/2 t salt
20 oz cream cheese, chilled and cut into 20 equal pieces
1/2 cup pecans, toasted and chopped
>how to make<
(for cake)
*Adjust oven rack to middle position and heat oven to 350 degrees.
*Grease 2 light colored 9" round cake pans, line with parchment paper, grease parchment, and flour pans.
*Drain pineapple in fine mesh strainer set over bowl, pressing to remove juice.
*Pour juice into small saucepan and cook over medium heat until reduced to 1/3 cup, about 5 minutes; set aside.
*Whisk flour, baking powder, baking soda, cinnamon, and salt together in bowl.
*Whisk sugar and eggs together in separate large bowl; whisk in oil.
*Stir in bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice.
*Stir in fluor mixture until just combined.
*Divide batter evenly between prepared pans and smooth tops with rubber spatula.
*Bake until dark golden brown o top and toothpick inserted in center comes out clean, 50 to 55 minutes, rotating pans halfway through baking.
*Let cakes cool in pans on wire rack for 20 minutes.
*Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.
(for frosting)
*Using stand mixer fitted with paddle, beat butter, sugar vanilla, and salt together on low speed until smooth; continue to mix for 2 minutes, scraping down bowl as needed.
*Increase speed to medium low, add cream cheese 1 piece at a time, and mix until smooth; continue to mix for 2 minutes.
*Place 1 cake layer on platter. *Spread 2 cups frosting evenly over top, right to edge of cake.
*Top with second cake layer, press lightly to adhere, then spread 2 cups frosting evenly over top.
*Spread remaining frosting evenly over sides to cale.
*To smooth frosting, run edge of offset spatula around cake sides and over top.
*Sprinkle top of cake with pecans.
*Refrigerate cake for at least 1 hour before serving.
(Cake can be refrigerated for up to 2 days.)
-serves 12 to 16-
Note: I adapted this cake recipe from "Cook's Country", and made it into a sheet cake.
(for cake)
2 x 8oz cans crushed pineapple in juice
3 cups all purpose flour
2 t baking powder
1 t baking soda
1 t ground cinnamon
1 t salt
2 cups granulated sugar
3 large eggs
1 cup vegetable oil
4 very ripe large bananas, peeled and mashed (2 cups)
1 1/2 cups pecans, toasted and chopped
2 t vanilla extract
(for frosting)
20 T unsalted butter, softened
5 cups confectioners' suigar
2 1/2 t vanilla extract
1/2 t salt
20 oz cream cheese, chilled and cut into 20 equal pieces
1/2 cup pecans, toasted and chopped
>how to make<
(for cake)
*Adjust oven rack to middle position and heat oven to 350 degrees.
*Grease 2 light colored 9" round cake pans, line with parchment paper, grease parchment, and flour pans.
*Drain pineapple in fine mesh strainer set over bowl, pressing to remove juice.
*Pour juice into small saucepan and cook over medium heat until reduced to 1/3 cup, about 5 minutes; set aside.
*Whisk flour, baking powder, baking soda, cinnamon, and salt together in bowl.
*Whisk sugar and eggs together in separate large bowl; whisk in oil.
*Stir in bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice.
*Stir in fluor mixture until just combined.
*Divide batter evenly between prepared pans and smooth tops with rubber spatula.
*Bake until dark golden brown o top and toothpick inserted in center comes out clean, 50 to 55 minutes, rotating pans halfway through baking.
*Let cakes cool in pans on wire rack for 20 minutes.
*Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.
(for frosting)
*Using stand mixer fitted with paddle, beat butter, sugar vanilla, and salt together on low speed until smooth; continue to mix for 2 minutes, scraping down bowl as needed.
*Increase speed to medium low, add cream cheese 1 piece at a time, and mix until smooth; continue to mix for 2 minutes.
*Place 1 cake layer on platter. *Spread 2 cups frosting evenly over top, right to edge of cake.
*Top with second cake layer, press lightly to adhere, then spread 2 cups frosting evenly over top.
*Spread remaining frosting evenly over sides to cale.
*To smooth frosting, run edge of offset spatula around cake sides and over top.
*Sprinkle top of cake with pecans.
*Refrigerate cake for at least 1 hour before serving.
(Cake can be refrigerated for up to 2 days.)
-serves 12 to 16-
Note: I adapted this cake recipe from "Cook's Country", and made it into a sheet cake.
Labels: Hummingbird Cake recipe
