This two-layer Hummingbird cake is a flavorful,moist cake with mashed banana, crushed pineapple, toasted choppedpecans and frosted with a cream cheese frosting.
Recipe: Hummingbird Cake
3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup unsalted butter, melted and cooled to room temperature 2 teaspoons vanilla extract 2 cups granulated sugar 3 large eggs 2 cups mashed ripe banana (about 3 large) 1 (8-ounce) can crushed pineapple, drained 1 cup chopped toasted pecans or walnuts 1 cup sweetened or unsweetened flaked coconut Cream Cheese Frosting:1 cup butter, softened 2 (8-ounce) packages cream cheese, softened2 teaspoons vanilla extract 2 (16-ounce) packages powdered sugar
Preheat the oven to 350°F (175°C).
Butter two 9 x 2-inch round cake pans.Line the bottom of pans with parchment paper. Butter the paperand dust pans with flour, tapping out any excess; set pans aside.
Place all ingredients in the bowl of anelectric mixer fitted with the paddle attachment and beat atlow speed until ingredients are moistened, than beat at mediumspeed for 2 minutes.
Divide mixture between prepared pans.Bake until golden brown, and a wooden pick inserted in the centercomes out clean, about 30 to 40 minutes, rotating pans halfwaythrough baking.
Cool cakes in pans for 10 minutes on wireracks. Remove and cool completely on wire racks before frosting.
To assemble, Place one cake layer, bottomside-up, on a serving platter. Spread with 1/4-inch layer offrosting. Place the second layer, right side up, on top of thefirst layer and frost the top and sides of the cake with theremaining frosting.
Refrigerate until ready to serve. Storeany unused portion, covered, in the refrigerater.
For Cream Cheese Frosting: Beat butter,cream cheese and vanilla at medium speed with an electric mixeruntil blended. Gradually add powdered sugar, beating until lightand fluffy. Makes 6 cups frosting.
Makes 1 (2-layer) cake.
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