Home Party Dessert Recipe
4/11/2018
Sweet Potato Hummingbird Cake
(for cake)
8 large bananas
4 1/2 cups all purpose flour
1 1/2 t baking soda
1 1/2 t fine sea salt
2 cups sugar
3/4 t ground cinnamon
5 large eggs
2 cups vegetable oil
3 cups pineapple chunks, drained and chopped
1 T pure vanilla extract
1 cup dried black currants
2 cups roasted unsalted peanuts
2 lbs.(3 medium) sweet potatoes
(for icing)
2 x 8 oz. packages cream cheese, at room temperature
4 sticks unsalted butter, at temperature
3 3/4 cups confectioner's sugar
1 t fine sea salt
1 t pure vanilla extract
2 cups roasted salted peanuts, roughly chopped, for garnish
>how to make<
8 large bananas
4 1/2 cups all purpose flour
1 1/2 t baking soda
1 1/2 t fine sea salt
2 cups sugar
3/4 t ground cinnamon
5 large eggs
2 cups vegetable oil
3 cups pineapple chunks, drained and chopped
1 T pure vanilla extract
1 cup dried black currants
2 cups roasted unsalted peanuts
2 lbs.(3 medium) sweet potatoes
(for icing)
2 x 8 oz. packages cream cheese, at room temperature
4 sticks unsalted butter, at temperature
3 3/4 cups confectioner's sugar
1 t fine sea salt
1 t pure vanilla extract
2 cups roasted salted peanuts, roughly chopped, for garnish
>how to make<
(for cake)
*Heat oven to 425 degrees.
*Arrange bananas (in their peels) on a parchment lined baking sheet and bake in the oven until they are soft and black, about 25 minutes.
*Let bananas cool to room temperature.
*Remove and discard peels, and transfer banana flesh and any juices that collected on the pan to a food processor.
*Process until smooth.
*Measure 2 cups of the puree and set aside (reserve any extra puree for another use).
*Reduce oven temperature to 350 degrees.
*Spray three 9" cake pans with nonstick cooking sprat and line with parchment.
*In an extra large bowl, mix together flour, baking soda, salt, sugar and cinnamon.
*In a separate large bowl, whisk together eggs, oil and banana puree until well combined.
*Fold in pineapple, vanilla, currants and peanuts.
*Grate sweet potatoes on the large holed of a box grater or with the grater attachment of a food processor.
*Fold grated potatoes into the wet mixture.
*Pour the wet ingredients into the bowl with the flour mixture and stir with a rubber spatula until just incorporated.
*Divide batter equally among the three pans and bake until firm and golden brown, about 40 minutes.
*Let cakes cool for 10 minutes in the pans on wire racks, then turn out onto the racks, peel off parchment, and let cool completely.
(for icing)
*In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth.
*Add butter and mix on low speed, stopping occasionally to scrape down the sides of the bowl.
*With the mixer running on low speed, add sugar by the 1/2 cup until it's fully incorporated.
*Add salt and vanilla and mix to combine.
(for assembling)
*Use a serrated knife to trim the top of each later to make sure it's flat.
*Place a cake layer on a platter or cake stand.
*Using an offset spatula, spread 1 1/2 cups icing over the first layer.
*Top with a second layer and repeat with 1 1/2 cups icing.
*Top with the third layer and use remaining icing to frost the top and sides of the cake.
*Press roasted peanuts on the sides of the cake for garnish.
(The cake, once assembled, can be stores, covered, in the refrigerator for 2 to 3 days.)
*Serve at room temperature.
(tip)
*For a smaller, 2 layer cake, cut all of the ingredients in half (use just 2 eggs) and divide the batter between two 8" round cake pans. Bake at the same time and temperature.
Note: I adapted the recipe in The New York Times.
Labels: cake recipe, Hummingbird Cake recipe, Sweet potato cake recipe
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
