I was excited to learn some new camera techniques, and I was in the mood for a light, yet filling cake, so I made a Hummingbird Cake. This was my second time making this cake, and I must say, I liked it much better the second time around. I am amazed at the things I have learned in the short time that I have been baking.
Ok, now onto the cake. I will tell you once, I will tell you twice! This cake is so darn easy! This cake is so darn easy!
Now that's out of my system! This is a one bowl cake peeps! It cant get much easier than that! But it does, because you don't even need a mixer. Just a wooden spoon! Can it get easier than that?!? I haven't figured that one out yet.
Another good tip... put some baking/parchment paper under the cake while you are frosting it, then the frosting can fall on there and your serving plate will be perfectly clean!
Hummingbird Cake | Printable Recipe
for the cake:
-3 cups self raising flour
-2 cups sugar
-3/4 cup sunflower oil
-1/3-1/2 cup chopped walnuts and pecans, plus extra for top of cake
-one 8oz can crushed pineapple (I used a 15 oz/430g can and used the extra pineapple for in between the two layers of cake)
-2 smashed ripened bananas
-1 tsp vanilla extract or essence
-1 tsp ground cinnamon
-4 large eggs, beaten
for the frosting:
-9 oz/250 g cream cheese, softened
-6 Tbsp butter, softened-1 tsp vanilla extract or essence
-dash of milk
-24 oz/700 g icing/powdered sugar
Preheat oven to 180C/350F. Grease and flour two 9 inch cake pans. Place all ingredients for the cake into one large bowl, in no particular order. Stir with a wooden spoon, until just combined. Separate the batter between the two cake pans and cook for about 45 minutes, or until a skewer inserted in the center comes out clean. Remove from cake pans and allow to cool completely on a cooling rack.
For the frosting, cream the softened butter and cream cheese using a stand mixer or hand mixer, until soft and fluffy, around five minutes. Add vanilla and a splash of milk. Add the icing/powdered sugar in small batches, until the desired consistency is reached and fully combined.
To assemble, place a small dollop of icing on serving plate, to keep the cake in place. place some baking/parchment paper under the sides of the cake, to keep the plate underneath clean. place a thin layer of frosting on top of the bottom layer of the cake. If desired, place some extra pineapple on top of this. Add the second layer of the cake, top side down, to give a flat surface on the top. Place some frosting in a piping bag, and pipe in the gaps with frosting. Ice/frost the entire cake, top and sides, using the remaining frosting, and finishing with a layer of chopped nuts on the top of the cake, or also the sides if desired.
Slightly adapted from Martha Stewart
Have you ever eaten Hummingbird Cake? Feel free to share your variations here!