Hummingbird Cake Paula Deenmartha Stewart Food

HUMMINGBIRD CAKE BY PAULA DEEN

Steps:

• TO MAKE THE CAKE:
• Heat the oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans.
• In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs. Stir well with a spoon until the batter is smooth. Pour the batter into the prepared pans.
• Bake for 26 to 28 minutes, until the tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely.
• TO MAKE THE ICING:
• Mix the sugar, cream cheese, butter, vanilla and 1 Tbs milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk, 1 tsp at a time, to achieve the proper spreading consistency.
• Ice between the cake layers, and on the sides and top of the cake. Sprinkle the top with the pecans. Refrigerate until ready to serve.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees, with rack in the center. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside.
• In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
• In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
• In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
• Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
• Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using).
• With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (Cake can be refrigerated up to 3 days.)

HUMMINGBIRD CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
• Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
• Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
• Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
• Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
• Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.
• Photograh by Stephanie Foley

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
• Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
• Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
• Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
• Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
• Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

PAULA DEEN'S HUMMINGBIRD CAKE RECIPE - (3.8/5)

Steps:

• TO MAKE THE CAKE: Heat the oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans. In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs. Stir well with a spoon until the batter is smooth. Pour the batter into the prepared pans. Bake for 26 to 28 minutes, until the tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely. TO MAKE THE ICING: Mix the sugar, cream cheese, butter, vanilla and 1 tablespoon milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency. Ice between the cake layers, and on the sides and top of the cake. Sprinkle the top with the pecans. Refrigerate until ready to serve.

SPICED HUMMINGBIRD CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil two 20cm, loose-bottomed cake tins and line the bottom of each one with baking parchment.
• Sieve the flour into a large mixing bowl, and add 1/2 tsp salt and the baking powder. Stir through the sugar, cinnamon, cardamom and a very good grating of nutmeg. In a separate bowl, whisk the mashed bananas through the eggs and oil until well combined. Make a well in the centre of the dry ingredients and tip in the wet mixture. Fold everything together until combined, then mix through the pineapple and pecans. Spoon the mixture into the tins and bake in the centre of the oven for 35-45 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tins for about 10 mins before transferring to a wire rack to cool down completely.
• Meanwhile, put the soft cheese, softened butter, honey and sugar into a mixing bowl and beat together until just combined. Try not to overbeat the mixture or it will become too soft and runny. Chill for 30 mins in the fridge before using.
• Put one of the cakes on a serving plate and spread with half the icing. Top with the other cake and smooth over the remaining icing. Finish with shavings of orange zest, edible flowers and dried pineapple rings, if you like. Will keep in an airtight container for up to three days.

LIZ LORBER'S FAMOUS HUMMINGBIRD CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Brush bottom and sides of three 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment.
• Whisk together flour, granulated sugar, baking soda, cinnamon, and salt in a large bowl. Add eggs and oil; stir with a wooden spoon until just combined (do not overmix). Stir in bananas, pineapple with juice, pecans, and vanilla. Divide batter evenly among pans, tapping bottoms firmly on countertop to remove air bubbles. Bake until a tester inserted into center of each cake comes out clean, 25 to 35 minutes. Let cool in pans on wire racks, 20 minutes. Invert cakes onto racks and let cool completely, at least 1 hour.
• Frosting: Beat cream cheese and butter on medium-high speed until light and fluffy, about 5 minutes. Add confectioners' sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Add salt and vanilla; beat to combine.
• Trim rounded tops of cakes with a serrated knife to make level. Place one cake on a cake plate or stand, trimmed-side down. Spread 1 cup frosting evenly across top. Place a second cake, trimmed-side down, on top of first layer. Spread with another 1 cup frosting. Place remaining cake, trimmed-side down, on top; spread remaining frosting evenly across top and sides of cake. Garnish with pineapple rounds before serving.

HUMMINGBIRD CAKE

Steps:

• Prepare the cake: Heat oven to 350 degrees. Grease three (9-inch) cake pans with nonstick baking spray. In a large bowl, whisk together the flour, cinnamon, baking soda and salt. In a second large bowl, whisk together the eggs, mashed bananas, sugars, oil and vanilla.
• Make a well in the dry ingredients and add the wet ingredients to the center of the well. Gently fold using a rubber spatula to combine. Add the pineapple and pecans, and fold again until just incorporated.
• Divide the batter evenly among the cake pans. Bake until golden, cooked through and an inserted toothpick comes out clean, 25 to 30 minutes. Move the cakes to a wire baking rack to cool in the pans for 10 minutes. Then, remove from the pans and allow to cool completely on the wire racks
• As cakes cool, make the cream cheese frosting: In a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners' sugar and vanilla. Mix on low speed until all the ingredients just come together. Then, increase the speed to medium and mix until creamy and smooth, about 5 minutes.
• Assemble the cake: Place the first layer of the cake top-side down onto a cake stand or plate. Spread the top with cream cheese frosting. Repeat with the second two layers, always placing the top side down to create a very flat surface. Frost the top and sides of the cake.
• Place whole toasted pecan halves around the rim of the cake. Garnish with the dried pineapple and edible flowers, as desired. Slice and serve.