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Monday, April 2, 2012

Hummingbird Bundt Cake



Whew! I can't believe how long it's been since my last post.  Here I was planning all of these nice things for St. Patrick's Day when things at work went into overdrive and now it's the week before Easter!  I missed blogging, and cooking altogether for that matter.  But, except for microwaving the occasional Lean Cuisine, my kitchen was a very neglected room these past few weeks.

I thought this Bundt cake would be perfect for an Easter brunch or dessert.  If you've never heard of Hummingbird cake, it's sort of like carrot cake but just swap out the carrots for banana and pineapple.  The end effect is dense, moist, slightly spiced cake that is somewhere between carrot cake and banana bread.  Hummingbird cake is usually topped with cream cheese frosting and this version has a gorgeous cream cheese glaze drizzled over the top.

Banana desserts are rare on my blog because, I will admit something to you all, I just absolutely hate bananas.  There are not many foods that I feel so passionately evil towards, but bananas would probably be close to the top of the list.  I can't even smell them without gagging.  My husband assisted me with mashing the overripe bananas and I have to give him a big thank you for sparing me the gross part.  :)

But, once the cake is cooked, it is lovely-- as the banana is not overpowering.  It was sweet from the fruit and spicy from the cinnamon and crunchy from the toasted pecans.  The cream cheese glaze was a perfect topping and pooled beautifully all over the cake.  This is definitely going to be a cake I make often, as it was incredibly easy and most of the ingredients are those that I usually have on hand.


Cake Batter:
1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8-oz.) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 tsp. vanilla extract

Glaze:
4 oz. cream cheese, cubed and softened
2 cups sifted powdered sugar
1 tsp. vanilla extract
1 to 2 Tbsp. milk

Instructions:
1. Prepare Cake Batter: Preheat oven to 350 degrees F.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until fragrant, stirring halfway through.

2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14-cup bundt pan.  Spoon batter over pecans.

3. Bake at 350 for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in the center comes out clean.  Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

4.  Prepare Glaze:  Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth.  Immediately pour glaze over cooled cake, and sprinkle remaining 1/2 cup toasted pecans.

Serves 10 to 12

Recipe from Southern Living



12 comments:

  1. This is lovely. Glad to see you back :-)

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  2. Sorry to hear you've been so busy, but definitely love seeing a new post from you this morning! This cake sounds so good, and perfect for Easter!

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  3. I hope life has slowed down a bit for you now. I have recently been through the same thing where I haven't been able to be in the kitchen nor have I been able to blog....I missed both terribly!!!

    I ADORE bundt cakes...I will definitely be making this one! Excited for it!

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  4. I feel the same way you do about bananas! That's what's scared me away from this cake for so long. I'm glad to hear they're not overpowering, though. Your photographs are just beautiful!

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  5. I've heard of this cake before. It looks simply stunning as a bundt!

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  6. I love hummingbird cakes! Such a good flavor combo. I love this in a bundt cake pan...makes it so much simpler. I'll definitely be making this.
    -Rachel @ Bakerita.com

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  7. Ha ha! You and I both right? Been awhile since my last post too, so I'm glad I'm not the only one :) But, so glad to have you back! I love Hummingbird cake and this is obviously appropriate due to your southern roots. I love it!

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  8. This is amazing and scrumptious. I have weird food quirks so I am not gonna judge your banana thing. So nice to see you post. Sorry life has been hectic though.

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  9. What a beautiful cake! So perfect for the Easter table - I actually like bananas - so much the better!! A gorgeous picture :)
    Mary x

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  10. Glad you are back! I do know how the time flies though, it will be the 4th of July before we know it.
    I have never had hummingbird cake in a bundt form, but this classic cake is delicious in any form. However, the bundt form does make the presentation extra special as shown in your picture. Happy Easter!

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  11. Excellent recipe of hummingbird bundt cake. It look so yummy and delicious. This is perfect bundt cake specially the cream cheese makes too attractive and fabulous. I really impressed with your great presentation and many thanks for share.
    Bundt Cake

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  12. Hi Ryan,

    Thank you for putting up this recipe and taking gorgeous photos! I made this cake for a family friend who was turning 80! A bundt cake, I think, always makes the cake look a little more special.

    I made some changes; I only put 1.5 c of sugar with the half a cup being brown sugar (with the icing on it was sweet enough), for the flour I used 2 c of white and 1 c of whole meal and I also used roasted hazelnuts instead of pecans as that's what I had around the house. I also only had to bake mine for an hour and 5 min. With all the changes everything tasted great!

    Thanks again!
    Lara from Canada.

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