Filled with vivid, fruity flavors, this One-Layer Hummingbird Cake might be your new spring obsession! Thought to have originated in Jamaica, every luscious chunk of hummingbird cake boasts daring banana and pineapple flavors. A impartial oil helps preserve the crumb tender and tender, and a perfuming of vanilla extract provides to its candy success. Our Cream Cheese Frosting covers the outside in tangy, buttery goodness, and a sprinkling of chopped toasted pecans provides the proper crunch. Nevertheless it’s the Nordic Ware Charlotte Cake Pan that makes this cake really magical. Related in look to a standard French dessert that requires nice care to make, this gorgeous design replicates the dessert with ease. The cupped high permits for toppings and garnishes to be cradled with out problem or mess, creating a stunning, completed look. A sublime magnificence with wealthy, tropical flavors to match, this unbeatable cake is the last word spring dessert!
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One-Layer Hummingbird Cake
- 1¾ cups (219 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) firmly packed gentle brown sugar
- ¾ teaspoon (1.5 grams) floor cinnamon
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon floor nutmeg
- 1 (8-ounce) can (227 grams) crushed pineapple, drained
- ⅔ cup (160 grams) mashed banana
- ½ cup (112 grams) impartial oil
- 1 giant egg (50 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- ½ cup (52 grams) finely chopped toasted pecans
- Cream Cheese Frosting (recipe follows)
- Garnish: finely chopped toasted pecans
- Preheat oven to 350°F (180°C).
- In a big bowl, whisk collectively flour, sugars, cinnamon, baking soda, salt, and nutmeg.
- In a medium bowl, whisk collectively pineapple, banana, oil, egg, and vanilla. Add pineapple combination to flour combination, whisking simply till mixed. Fold in pecans.
- Spray a 6-cup Charlotte pan with baking spray with flour. Pour batter into ready pan. Faucet pan on a kitchen towel-lined counter a number of instances to settle batter and launch air bubbles.
- Bake till a wood choose inserted in middle comes out clear, 45 to 50 minutes. Let cool in pan for 10 minutes. Take away from pan, and let cool utterly on a wire rack.
- Place Cream Cheese Frosting in a pastry bag fitted with a ½-inch French star piping tip (Ateco #865). Pipe on high of cake as desired. Garnish with pecans, if desired. Refrigerate till frosting is ready, 15 to twenty minutes, if desired. Cowl and refrigerate for as much as 3 days.
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Cream Cheese Frosting
- 6 ounces (170 grams) cream cheese, softened
- ¼ cup (57 grams) unsalted butter, softened
- 2¾ cups (330 grams) confectioners’ sugar
- In a medium bowl, beat cream cheese and butter with a hand mixer at medium pace till creamy, about 1 minute. Step by step add confectioners’ sugar, beating till mixed and stopping to scrape sides of bowl. Improve mixer pace to medium-high, and beat till barely thickened, about 1 minute. Use instantly.
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Candy Cream Cheese Swirls
We present you tips on how to gorgeously pipe our Cream Cheese Frosting.
- Place Cream Cheese Frosting in a pastry bag fitted with a ½-inch French star piping tip (Ateco #865). Pipe onto cake as desired. Garnish with pecans, if desired. Refrigerate till frosting is ready, 15 to twenty minutes, if desired. Cowl and refrigerate for as much as 3 days.