Sunday, February 2, 2014
52 Recipes: One Layer Hummingbird Cake [Week #5]
If you are engaged, know this: cake testing is one of the funnest experiences during wedding planning, hands down. While planning our wedding, we tasted probably a dozen different cake samples from multiple bakeries. One of our tastings took place at the cutest little tea house in downtown Nashville. Each cake sample was divine, but one flavor - hummingbird - stood out far above the rest. Bursting with pineapple, coconut, bananas and cinnamon, and covered in a deliciously thick cream cheese frosting, it was unlike any cake I'd ever had before. I couldn't stop thinking about it for days.
As it happens, one of the food bloggers I follow, Sweetapolita, has a hummingbird cake recipe that I've been dying to try for quite some time now. Oddly enough, the recipe is no longer available on her website, but thankfully, it was posted back when I was using Evernote to save all my recipes instead of Pinterest - so I still have a copy! I made a few adjustments to make it a simple one layer cake, and it turned out amazing, if I do say so myself.
Ultimately, we ended up going with another bakery for our wedding cake, because the aforementioned hummingbird cake would've cost somewhere in the range of $500. Even I can't pay that much for cake. Right?
One Layer Hummingbird Cake
Adapted from Sweetapolita (recipe no longer available)
1 1/2 cups all purpose flour
1 cup white granulated sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 tsp. cinnamon
1 jumbo egg OR 1 1/2 large eggs, lightly beaten*
1/2 cup vegetable oil
1 1/2 tsp. vanilla extract
4 oz. canned crushed pineapple (including juice)
1 cup mashed ripe bananas (about 2 bananas)
1/2 cup shredded sweetened coconut
*I halved the original recipe, which calls for 3 large eggs. Whenever I need to halve an egg, I crack it into a measuring glass, whisk until the white & yolk are combined, and use a tablespoon to measure out what looks like half of the original amount (I just eyeball this)
Preheat oven to 350 degrees. Grease and flour a 9" round cake pan, then line with a parchment circle, then grease and flour again. Set aside.
In a large bowl, whisk together the dry ingredients.
In a separate mixing bowl, stir together the egg(s), oil, vanilla, pineapple, bananas, and coconut until combined. Pour this mixture into the dry ingredients, and stir again until combined. Pour into your prepared cake pan. Bake for 25-30 minutes, or until cake tester inserted into the center of the cake comes out clean. Try not to overbake - no one likes a dry cake!
Let cool in the pan, on wire racks, for about 20 minutes. Invert the cake out of the pan onto the rack, remove the parchment paper, and leave on rack to cool completely.
Cream Cheese Frosting
Source: Martha Stewart
8 oz. cream cheese, softened
8 Tbsp. (one stick) unsalted butter, softened
1 cup confectioner's sugar
1 tsp. vanilla extract
Using a stand mixer, combine the cream cheese and butter and beat until smooth and well blended. Add confectioner's sugar and continue beating until smooth. Add vanilla and beat until fully incorporated. Frost cake as desired.