Thursday, May 29, 2014

Hummingbird Cake


Talking food isn't a novel concept between my grandmother and I. In fact, a lot of my more southern-rooted cuisine was influenced by her tasty recipes in my earlier years. In a recent conversation, her description of a cake combining bananas, pineapple, and nuts left me curious. Days later, I received her Hummingbird Cake recipe by post, initiating a change of plans in my weekend baking endeavors. Sorry, no cupcakes or cookies this weekend; instead we'll venture into this crumbly, sweet and nutty treat inspired by a person who enjoyed baking far before I ever did. Enjoy!

Servings: 12 slices
Prep Time: ~45 minutes

3 Bananas, 6-7", mashed
6oz Pineapple, crushed with juice
1 Tsp Vanilla Extract
1 1/4 Cups Sugar, granulated
1 1/2 Tsp Cinnamon, ground
1 Cup Vegetable Oil
2 Cups All Purpose Flour
1 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Pecans, chopped

Cream Cheese Frosting
8oz Cream Cheese, room temperature
1 Tsp Vanilla Extract
1 Tbsp Butter, unsalted, room temperature
2 Cups Powdered Sugar

Preheat oven to 350 degrees

Cake: In a large mixing bowl, combine the fruit, vanilla, sugar, cinnamon, and oil. Thoroughly mix in the flour, baking powder, baking soda, and salt. Fold in the nuts. Pour batter into a greased and floured 9" x 13" pan or two 9" circular pans (a deep 9" springform pan was used here). Bake at 350 degrees for approximately 45 minutes, or until inserted knife comes out clean. Set aside to cool.

Frosting: Using a whisk or hand mixer, combine ingredients until smooth. Refrigerate until ready to use. If one layer, frost the top of the cake. If two layers, frost the top of each layer only and stack the cakes. Sprinkle lightly with cinnamon and refrigerate to set.

This cake pairs well with a morning cup of coffee or warmed with the icing oozing down the sides. The body of the cake isn't terribly sweet, which is where the frosting can provide some balance. The taste is 'different', the combinations are 'simple', but it remains just as easy to eat as a cake should be!

Note-You can also use the same recipe to make Hummingbird Cupcakes!!

Nutritional Info (1 slice):
Calories 524, Total Fat: 29.6g, Sat. Fat: 7.3g, Cholesterol: 23.8mg, Sodium: 276.4mg, Carb: 64.3g, Fiber: 1.2g, Sugars: 45.4g, Protein: 3.8g

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