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The Best Hummingbird Cake



A beautiful moist Hummingbird Cake with cream cheese frosting and crunchy pecan cookie crumbs.

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
  • 60 grams (1/4 cup) butter, softened
  • 250 grams (1 and 1/4 cup) full fat cream cheese, softened, roughly chopped
  • 1 teaspoon vanilla extract
  • 435 grams (3 and 1/2 cups) icing sugar
INSTRUCTIONS
  1. Preheat oven to 180 C (360 F). Grease and line an 8 inch baking tin with baking or parchment paper.
  2. In a large bowl, place flour, baking powder, baking soda, cinnamon, nutmeg, caster sugar and brown sugar. Add pecans. Stir briefly to combine.
  3. 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.
  4. Use a spatula to gently fold ingredients together until wet and combined. Pour into prepared cake tin and bake for approximately 55-60 minutes or until a skewer inserted into the middle comes out clean.
  5. Transfer cake to a cooling rack and leave to cool completely before frosting.
  6. To make the pecan cookie crumbs, add pecans, flour, sugar and cornflour to a medium mixing bowl. Pour over melted butter and stir until crumbs resemble wet sand.
  7. Line a baking tray with baking or parchment paper. Add cookie crumbs and spread into one even layer. Bake for approximately 10-12 minutes or until just golden. Leave to cool completely.
  8. To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth.
  9. Add frosting to cake and use a small spatula to spread to the edges. Sprinkle over pecan cookie crumbs. Cut into slices and serve.
DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.
The Post The Best Hummingbird Cake appeared first on sweetestmenu.com.
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