Ingredients: |
Ingredients: For the Cake:
3 cups unbleached all-purpose flour, plus more for dusting the pans, divided
One 8-ounce can crushed pineapple in juice, undrained
1 cup chopped pecans
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
2 cups granulated sugar
1½ cups canola oil
3 large eggs, room temperature
1½ teaspoons pure vanilla extract
2 cups mashed ripe bananas, about 3 bananas
Softened butter to grease the cake pans
For the Frosting and Topping:
16-ounces cream cheese, softened and room temperature
2 sticks salted butter, softened and room temperature
½ teaspoon grated lemon zest
2 teaspoons pure vanilla extract
7½ cups sifted confectioners' sugar
¾ cup pecan halves, for garnish
1¼ cups sweetened shredded coconut, toasted, for garnish
|
Directions: |
Directions:1). Preheat the oven to 350 degrees. Grease three 9-inch round cake pans or a 9- by 13-inch cake pan with softened butter. If using round cake pans, cut out 3 pieces of parchment paper to fit the bottoms of each pan. Line the pans with the parchment paper. Grease the parchment paper and pans again with softened butter and dust with flour. Shake off any excess.
2). To toast the coconut for garnishing the cake, place 1¼ cups coconut in a large skillet. Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown. Remove to a plate and set aside.
3). For the cake, roughly chop 1 cup of pecans and combine with 8-ounces of pineapple and ½ cup of the measured flour. Set aside. In a medium mixing bowl, sift together the remaining flour, salt, baking soda, cinnamon and nutmeg.
4). In the bowl of an electric mixer fitted with the paddle attachment set on medium-high speed, whip together the granulated sugar and oil until light and fluffy, about 2 to 3 minutes. With the mixer on medium speed, add the eggs one at a time, mixing for one minute after each addition. Stir in the vanilla extract. With the mixer on low, add the flour mixture in 3 batches, and the mashed bananas in 2 batches alternately, beginning and ending with the flour and mixing after each addition just until combined. Gently fold in the pineapple and chopped pecans.
5). Divide the batter evenly among the prepared cake pans. Bake until the cakes are firm, and a toothpick inserted into the center of the cake comes out clean, about 25 to 30 minutes. If using a 9- by 13-inch pan you will need to bake a little longer. Cool in the pans on a wire rack for 10 minutes, then invert the cakes onto wire racks. Remove the parchment paper and cool completely, about 1 hour.
6). For the frosting, turn the oven temperature down to 325 degrees. Place the pecan halves on a baking sheet and bake for 8 to 10 minutes, shaking halfway through the baking time to ensure even toasting. Remove and cool completely.
7). In the bowl of an electric mixer fitted with the paddle attachment, whip the cream cheese on medium-high speed until fluffy, about 2 minutes. Add the butter and lemon zest beating until smooth. Stir in the vanilla. Sift the confectioners’ sugar over the cream cheese mixture and beat on medium-high speed until the mixture becomes whiter and the frosting is fluffy, about 2 minutes. To firm up the frosting a bit, put it in the freezer for 3-minute increments mixing between increments until it's reached a slightly stiffer consistency.
8). To assemble the cake, place one cake layer on a serving plate. Spread about ¼ of the frosting on top, then cover with the second cake layer with ¼ of the frosting. Center the third layer on the top of the cake and spread the remaining frosting over the top and sides of the cake. If you baked the cake in a sheet pan, frost the top the cake.
9). To garnish, gently press the coconut onto the sides of the cake and decorate the top of the cake with a ring of toasted pecan halves near the outside edge. Refrigerate the cake 2 hours before serving. |
Personal
Notes: |
Personal
Notes: This cake is a beloved Southern classic. It is filled with fresh pineapple, bananas, pecans, and spices and finished with a Cream Cheese Frosting. It's tender, soft and super moist and is the perfect cake for all occasions!
|
This recipe for Hummingbird Cake is from