Hummingbird Breakfast Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3˝ cups all-purpose flour
2˝ cups granulated sugar
1˝ tsp baking soda
˝ tsp ground cinnamon
˝ tsp kosher salt
3 large eggs, at room temperature
8oz can crushed pineapple, drained
3 very ripe bananas, mashed
1˝ cups grated carrot (about 3 medium)
1 cup vegetable oil, plus more for greasing the pan
1 Tbsp vanilla extract
1˝ cups walnuts
1 cup lightly packed light brown sugar
Powdered sugar, for dusting
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Directions: |
Directions:Preheat oven to 350°.
Put flour, granulated sugar, baking soda, cinnamon & salt into a very large mixing bowl; stir to combine. Make a well in center of dry ingredients (push them up to the sides of the bowl to create a bowl-shaped indentation in center). Crack eggs into the well; beat them lightly with a fork.
Working with one ingredient at a time, mix in the pineapples, bananas, carrots, vegetable oil & vanilla. When wet ingredients are well mixed, stir in dry ingredients until you have a uniform batter.
In a mortar or a small food processor, crush walnuts into small pieces. Transfer them to small bowl; mix in brown sugar.
Using paper towel, spread some oil into an angel food cake pan, making sure to cover sides & bottom well. Carefully pour half the batter into pan in an even layer. Sprinkle half the walnut mixture evenly over batter, then pour in remaining batter. Sprinkle remaining walnut mixture on top.
Bake about 1 hour 15 minutes. Let bread cool on baking rack for about 1 hour, then carefully remove it from the pan (see Cook’s Note). Dust the top with powdered sugar before serving. |
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Personal
Notes: |
Personal
Notes: This classic Southern-style bread is sweet and full of flavor. The batter has bananas, carrots, and crushed pineapple and there’s a crunchy layer of walnuts and brown sugar running through the middle of each piece. I make this entire cake in one big bowl: All you have to do is make a well in the dry ingredients, mix the wet ingredients in the middle, and then combine everything. It’s so simple I actually just use a fork to do all the mixing.
TIP: To remove this sweet bread from the angel food cake pan without flipping it upside down, you need two things: a well-greased pan and a bottle of wine. After the bread has cooled, run the tip of a knife around the edge of the pan to loosen the top of the bread a bit, then set the center of the pan—the part that looks like a tube—on the neck of a wine bottle and carefully pull the side of the pan down. The pan should slide off while the bread stays on the bottle. Then use a spatula to loosen the bottom and slide the bread off of the other part of the pan.
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