Thursday, May 17, 2012

Time for a small slice of Hummingbird Cake

Do you ever have one of those weeks where you never think you are going to get to the weekend?

I generally hate these kinds of week and this has been one of those never ending weeks, when the days are long, but its a good thing because you actually have a LOT to get done. 

There has been a lot of prep work for this weekend at night after the real work stops.  But...I am crossing things off everyday and getting stuff done.

I think constantly thinking about all of the things I am going bake has made me super hungry this week.  Definitely having one of those weeks where all I want to do is eat and somehow I never feel full...ughh.  This goes really well with the never ending week...hello eat week!

Check this out...James made me a GIANT whisk for Sunday!  What an awesome surprise!  Thanks James!!!

Sometimes you just need to buy yourself a few flowers to brighten your day or week...

I sure am glad I bought these last weekend for when my dad came into really is the little things in life sometimes.

Let's talk cake though.  Spencer requested this cake for his birthday and I was so pumped that he did.  I have been wanting to make a hummingbird cake for a while now and was really just looking for the right excuse to do so.  This cake is tropical banana bread in cake form with cream cheese frosting.  It is moist, fluffy and crunchy.  The banana, pineapple and pecans work great together!  This is definitely a cake I will be making again!  So if you like banana bread, I definitely recommend making this cake.  Enjoy!

This cake is all about banana and pineapple...

Oil instead of butter, eggs, pineapple, vanilla and banana...

Let's fold these pecan in nice and gentle like. come the pecan pieces

Hummingbird Cake: (recipe from Art Smith)
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups chopped ripe bananas
1 cup drained crushed pineapple
1 cup vegetable oil
2 large eggs , beaten
1 1/2 teaspoons vanilla extract
1 cup (4 ounces) finely chopped pecans

Cream Cheese Frosting: 
8 ounces cream cheese, at room temperature
3/4 stick butter, at room temperature
3 cups confectioners' sugar sifted
1 teaspoon vanilla extract

1.  To make the cake, position racks in the center the oven and preheat to 350 degrees F.. Line two 9 inch pans with parchment paper and spray with non-stick cooking spray.

2.  In a large mixing bowl, sift together the flour, sugar, baking soda, cinnamon and salt into a bowl. 

3.  In another large mixing bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Gently whisk the dry ingredients into the wet ingredients, then fold in the pecans. Divide evenly into the pans.

4.  Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.

5.  Once cakes have cooled make the frosting.  Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the vanilla, then the sugar one cup at a time until frosting is smooth.

6.  Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake.  Store the cake in the refrigerator until 20-30 minutes before serving. Enjoy!

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