Hummingbird Cake
Two Sides of Hummingbird Cake
Can you believe that I’ve Iived my whole life without ever knowing about Hummingbird Cake? I can't believe it either. OMG! Having a slice of this cake is like visiting heaven.
Because I'm technically on my sugar fast until Easter, I'm going to give you the "Happy Side" , where you can let your heart be free and indulge in everything you've ever wanted, and the "Skinny Side" for those of us who want the amazing taste but not the amazing calories. Either way, is going to be tasty and wanting you want more. Enjoy!
The Happy Side
Level: Intermediate
Total: 2 hr 30 min (includes cooling time)
Active: 45 min
Yield: 6 to 8 servings
Ingredients:
Cake:
Nonstick cooking spray, for the pans
3 cups all-purpose flour, plus more for the pans
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1 1/2 cups canola oil
1 cup sweetened coconut flakes
2 teaspoons pure vanilla extract
3 large eggs
3 very ripe large bananas, mashed (1 1/2 to 2 cups)
One 8-ounce can crushed pineapple
1 cup pecans, toasted and chopped
Toppings:
Dried pineapple rings, for decorating
Toasted coconut chips, for decorating
Buttermilk Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners' sugar
1/4 cup buttermilk
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
Directions
Special equipment: three 9-inch cake pans
For the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out.
Whisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl.
Beat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans.
Divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife.
For the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use.
Use the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips.
The Skinny Side
Looking to reduce calories or wanting to go gluten free? Try this recipe.
Ingredients:
Cake:
Nonstick cooking spray, for the pans
3 cups Gluten Free all-purpose flour, plus more for the pans
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 1/2 cups Monkfruit sugar
1 1/2 cups canola oil
1 cup coconut flakes
2 teaspoons pure vanilla extract
3 large eggs or 2 duck eggs**
3 very ripe large bananas, mashed (1 1/2 to 2 cups) ***
One 8-ounce can crushed pineapple or freshly chopped pineapple
1 cup pecans, toasted and chopped
Toppings:
Fresh thinly sliced pineapple rings, for decorating*
Fresh Toasted coconut chips, for decorating
Directions
Special equipment: three 9-inch cake pans
For the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out.
Whisk together the gluten-free flour, cinnamon, baking soda, salt and nutmeg in a large bowl.
Beat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans.
Divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife. At this point you can decide wether to have 3-several layers of cake.
For the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use.
Use the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips.
Alternative Frosting Ingredients:
1 cup Ghee or Solid Coconut Oil
2 teaspoon vanilla extract
3 cup Lakanto Powdered Monkfruit Sweetener
1 tablespoon 1 or fatfree %milk
Instructions:
In a large mixing bowl, use a hand mixer or stand mixer to beat Ghee or solid coconut oil until light and fluffy, 2 to 3 minutes.
Add in vanilla extract and mix until combined and smooth.
Add in powdered monkfruit sweetener 1 cup a time, mixing in between additions until smooth. After you add in the first 2 cups, add in milk and whip until smooth before adding in the final cup of powdered sugar.
Frost immediately or store covered in an airtight container. Refrigerate until ready to serve.
*Use a mandolin to slice pineapple and other fruits evenly.
**Duck eggs are Incredibly Rich and add tons of flavor
*** Very Ripe Bananas means bananas that have brown or bruised skin and soft to the touch.
Looking for the perfect low cal buttercream frosting? Look no further! This frosting is easy to make, holds up to piping designs, and is practically perfect every single time.
Be sure the "butter substitute" is completely softened. One of the most common reasons that buttercream can end up with a grainy texture is because the butter was too cold and not able to fully combine with the sugar. Let your frosting sit at room temperature for 1-2 hours, allowing it to warm up and come to room temperature, and then mix again. If you are in a hurry, wrap the bowl in a warm towel or create a double boiler on the stove, then mix again. Your goal is to warm up the butter in the frosting so that you can combine it completely with the Monkfruit "sugar".
Add more liquid. Adding in liquid like milk or water may help your frosting emulsify, removing the grainy texture. Add your liquid 1/2 to 1 tablespoon at a time. If you add too much liquid, your frosting will not be able to hold its shape.
Mix longer. Sometimes the issue with your frosting is that you simply did not mix it long enough for the sugar to combine completely with the butter. Try mixing it for 1 minute longer and see if that improves the frosting.
PRO TIP: Although Real Butter provides the structure for buttercream. It is important to use real, high quality alternatives in this recipe. Substituting the butter with Ghee or solid Coconut oil is preferred for a healthier alternative to the "Happy Side" of Buttercream. Be sure that the Ghee or Solid Coconut oil is at room temperature for the smoothest frosting. Cold Ghee or Coconut oil does not whip well.