HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING

I’ve mentioned to you before that I love one-layer cakes. I know layer cakes are all the rage right now but I feel like one layer cakes are often overlooked.

But to me, they’re baking old-school style and I love them.

So what can you expect with this gorgeous Hummingbird Cake? Well for one, a very moist cake, thanks to the banana. pineapple and oil.  And there’s a surprising depth of flavour with a dash of cinnamon and nutmeg.

INGREDIENTS

• 245 grams (1 and 3/4 cups) plain flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 150 grams (3/4 cup) caster sugar
• 45 grams (1/4 cup) brown sugar
• 105 grams (1 cup) pecans, roughly chopped
• 1 cup mashed banana (approximately 2-3 overripe bananas)
• 1 cup tinned crushed pineapple in juice
• 180 ml (3/4 cup) vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Pecan cookie crumbs

• 105 grams (1 cup) pecans, finely chopped
• 70 grams (1/2 cup) plain flour
• 50 grams (1/4 cup) caster sugar
• 1 teaspoon cornflour or cornstarch
• 60 grams (1/4 cup) unsalted butter, melted

Cream cheese frosting

1. 60 grams (1/4 cup) butter, softened
2. 250 grams (1 and 1/4 cup) full fat cream cheese, softened, roughly chopped
3. 1 teaspoon vanilla extract
4. 435 grams (3 and 1/2 cups) icing sugar
5. INSTRUCTIONS
6. Preheat oven to 180 C (360 F). Grease and line an 8 inch baking tin with baking or parchment paper.
7. In a large bowl, place flour, baking powder, baking soda, cinnamon, nutmeg, caster sugar and brown sugar. Add pecans. Stir briefly to combine.
8. Mash bananas well with a fork and measure out 1 cup. Make a well in the centre of dry ingredients, add crushed pineapple and mashed banana. Add oil, eggs and vanilla.
9. ...........

For full instruction please see : https://www.sweetestmenu.com

Share this post