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Hummingbird Cake
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Martha Stewart
| Hummingbird Cake Rumor has it, this crowd-pleasing cake got its name because every bite makes you hum with delight. 2032_recipe_01.jpg Photography: The Martha Stewart Show, November 2006 http://www.marthastewart.com/350178/hummingbird-cake Ingredients For the cake Nonstick vegetable spray | |
| All-purpose flour, for pans | |
| 3 cups | self-rising flour |
| 2 cups | granulated sugar |
| 3/4 cup | vegetable oil |
| 1/2 cup | finely chopped pecans |
| 2 | very ripe large bananas, mashed |
| 1 (8-ounce) can | crushed pineapple, with juice |
| 1 teaspoon | pure vanilla extract |
| 1 teaspoon | ground cinnamon |
| 4 large | eggs, beaten |
| For the frosting | |
| 1 pound (1 box) | confectioners' sugar |
| 8 ounces | cream cheese, room temperature |
| 6 tablespoons (3/4 stick) | unsalted butter, softened |
| 1 teaspoon | pure vanilla extract |
| 1 tablespoon | milk, or more if needed |
| 1/2 cup | finely chopped pecans |
Directions
Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.
© 2015 Martha Stewart Living Omnimedia. All rights reserved.
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