tayair.blogg.se - Hummingbird raleigh

I don’t recommend just spraying, we’ve all had at least one experience with a cake or dessert sticking but parchment paper helps prevent that. Use a scale if possible to measure ingredients for consistent results.It has a lot more flavor than the canned. Spread coconut along outside of cake, decorate top with pecans. Prepare frosting and spread over cooled cake.Let cool in pans about 10 minutes, then invert and cool on wire rack.Pour into cake pans, bake until set, about 35 minutes.Finish by folding in pineapple and pecans. Fold in half of the flour mixture, then mashed banana, then remaining flour mixture.Whip white and brown sugar with eggs until pale and fluffy, mix in oil and vanilla.Whisk remaining flour, baking soda, spices and salt.Whisk together pineapple with 1/4 cup flour.Preheat oven to 350, grease and line and flour cake pans.Shredded coconut – use medium (standard) shredded coconut.Cream cheese – stick with Philadelphia brand for consistent results.Pecans – these are toasted to add even more flavor.Butter – use unsalted so the frosting isn’t overly salty.Vanilla extract – added to both the cake and frosting for that irresistible background flavor.

Oil offers a moister cake than butter would.

Vegetable oil – canola oil will work just the same.

Granulated sugar, brown sugar and powdered sugar – that’s a lot of sugars, but we’re making cake!.

Salt – don’t forget the salt! Have you ever accidentally left this out? The cake will taste flat.

Cinnamon and nutmeg – these spices make this cake sing!.

Eggs – these binds the ingredients in the cake and helps the cake rise.

Baking soda – added so the cake will rise.

All-purpose flour – I use the scoop and level method when measuring out the flour, for most consistent results use a kitchen scale to measure ingredients like flour.

Overripe bananas – don’t use yellow peel bananas but don’t use black rotten bananas either, generously speckled bananas will taste best.

Fresh pineapple – I love this cake with fresh Dole pineapple (and you can just eat the leftover) but canned, drained pineapple will work too if you don’t have access to good fresh.

What Ingredients go into Hummingbird Cake? Photography credit: Jenn Davis from Two Cups Flour. It’s an old fashioned style cake that will likely remind you of home. The cake has a nice tender thanks to the sugar and bananas and it has a nice moist crumb thanks to the vegetable oil, it’s dotted with juicy bits of pineapple and crunchy toasted pecans, and it’s finished with a creamy, lightly tangy frosting and finished with crisp bits of toasted coconut (or chewy coconut if you like it un-toasted). There are so many delicious flavors and perfect textures in this cake. It will remind you a lot of banana bread, but with a bonus of decadent cream cheese frosting of course.

I think of this cake as banana cake meets the tropics, in that it is loaded with bananas, laced with fresh pineapple and covered in sweet, toasted coconut. The best Hummingbird Cake! It’s a tender, flavorful cake brimming with fresh pineapple, bananas, pecans, and spices and finished with luscious cream cheese frosting and coconut! The perfect cake for Easter or any other special occasion.