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