Humming Hummingbird Cake

Humming Hummingbird Cake- The Girl In The Apron- Lizzy McAvoy

 

Note From The Girl In The Apron:

Have you ever had Hummingbird Cake? This tasty creation was baked up in the late 1960’s in Jamaica. Named after the Red-billed Streamertail Hummingbird, this cake made it’s way over to the United States and gained popularity in the late 70’s. Transport your taste buds to the Caribbean with this cake. Fresh Pineapple and Ripe Bananas are the essential ingredients in this 3 tiered wonderland and it’s all topped off with a fluffy Cream Cheese Buttercream Frosting. I like to add my own twist with fresh grated ginger. What a delicious way to welcome Spring! My Hummingbird Cake with leave you humming a tune! Try it, share with your friends and be sure to tell me what think! Oh and  the best part, it’s quick it’s easy and here’s how you do it!

Ingredients:

5-6 mashed ripe bananas, peeled

2 large eggs

1 cup fresh pineapple, finely chopped

½ cup unsweetened applesauce

3 tablespoons vegetable oil (or your favorite cooking oil)

2 teaspoon fresh ginger, grated and minced (If fresh ginger isn’t available, use ¼ teaspoon ground ginger)

1 teaspoon vanilla extract

3 cups all-purpose unbleached flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

Cream Cheese Buttercream Frosting

Garnish: fresh pineapple and chopped pecans or walnuts

 

Cream Cheese Buttercream Frosting:

1 1/2 cups (3 sticks) butter, softened

4 cups powdered sugar

1 8 oz containers cream cheese, softened

1 teaspoon vanilla extract

In a mixer fitted with a paddle attachment, beat butter and powdered sugar together. Add cream cheese. Beat at medium-high speed for 4-5 minutes, until fluffy and lighter in color.

 

Here’s How You Do It:

Preheat oven to 350 degrees F.

In a large bowl, mash 5-6 bananas. Combine eggs, pineapple, applesauce, oil, ginger  and extract to mashed bananas. Mix together. Stir in flour, sugar, baking soda, and cinnamon just until combined. There is no need to beat this batter.

Pour batter into 3 greased and floured 9-in round cake pans.

Bake at 350 degrees for 23-25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans onto wire racks lined with parchment paper, and let cool completely.

Spread Cream Cheese Buttercream Frosting between layers and on top and sides of cake. Garnish with fresh pineapple, pecans or your favorite topping.

Alternative: This recipe can be made in muffin tins. The recipe will yield 24 cupcakes. Bake @ 350 degrees F for 15-20 minutes or until a wooden toothpick comes out clean.

 

Cutting Fresh Pineapple:

Assembling a 3-Layer Cake: