Hummingbird Cake

Another quick update. Aku bangun lambat! Nak kena masak nasik minyak and I have to go out at 10.30am sebab janji dengan my SIL to jumpa kat Bumbba Gump at 11am. Argh!! I'm pressed for time. Menyesal tido lambat last nite.

The idea for the the dried pineapple came from here, which according to the blog owner came from Martha Stewart, here.

Ju cakap, the cake is delicious, but the frosting should letak pecans as suggested in JoyofBaking or letak dessicated coconut as suggested by the Angellove here. I love mine plain macam kat sini! :D

Hummingbird Cake Recipe adapted from JoyofBaking.

1 cup pecans, toasted and finely chopped

3 cups all-purpose flour

1 1/2 cups granulated white sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 large eggs, lightly beaten

3/4 cup safflower, corn, or canola oil

1 1/2 teaspoons pure vanilla extract

227gm of can crushed pineapple, do not drain (I used fresh pineapple)

2 cups mashed ripe bananas (3-4 medium sized bananas)

Cream Cheese Frosting:

1/2 cup unsalted butter, room temperature

125gm of cream cheese, room temperature

125gm of mascarpone cheese, room temperature

1 cup of confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

Hummingbird Cake: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper. 

Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.

In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.  

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 

Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extrac.

To assemble: Place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.