Paula Deens Hummingbird Cake Recipe 385

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
• Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
• Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
• Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
• Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
• Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour.
• In a large bowl, whisk together flour, sugar, salt, baking soda, and cinnamon. In a medium bowl, whisk together eggs and oil. Stir egg mixture into flour mixture just until dry ingredients are moistened. Stir in pineapple, banana, pecans, and vanilla until well combined. Spread batter into prepared pans.
• Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
• Spread Cream Cheese Frosting between layers and on top and sides of cake. Press pecans onto bottom-third of cake, if desired. Cover and refrigerate for up to 3 days.
• In a large bowl, beat cream cheese and butter with a mixer at medium speed until creamy. Gradually add confectioners' sugar, milk, and salt, beating until smooth and well combined. Beat in vanilla.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350˚. Spray 3 (9-inch) round cake pans with baking spray with flour. In a large bowl, beat butter, sugar, and vanilla with a mixer at medium-high speed until fluffy, 4 to 5 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in banana and pineapple until combined. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pans. Bake until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. In a large bowl, stir together 2 cups Buttercream Frosting and 1 1/4 cups each macadamia nuts and coconut; spread frosting mixture between cake layers. Spread remaining Buttercream Frosting onto top and sides of cake, and sprinkle remaining 1/4 cup each macadamias and coconut on top of cake. Cover and refrigerate for up to 3 days.
• In the top of double boiler, whisk together sugar and egg whites until combined. Cook mixture over simmering water until a candy thermometer registers 140°. Immediately pour mixture into the bowl of a stand mixer, and beat at high speed until mixture is thick, white, and glossy, about 10 minutes. Reduce speed to medium-low, and add butter 2 tablespoons at a time, beating until combined after each addition. Cover and store at room temperature.

HUMMINGBIRD CAKE BY PAULA DEEN

Steps:

• TO MAKE THE CAKE:
• Heat the oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans.
• In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs. Stir well with a spoon until the batter is smooth. Pour the batter into the prepared pans.
• Bake for 26 to 28 minutes, until the tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely.
• TO MAKE THE ICING:
• Mix the sugar, cream cheese, butter, vanilla and 1 Tbs milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk, 1 tsp at a time, to achieve the proper spreading consistency.
• Ice between the cake layers, and on the sides and top of the cake. Sprinkle the top with the pecans. Refrigerate until ready to serve.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350F and lightly grease two round 9-in baking pans. Set aside.
• Make the cake: In a medium bowl, combine flour, cornstarch, baking powder, and salt. In a large bowl, whisk mashed banana, xylitol, eggs, oil, crushed pineapple, and vanilla until smooth. Gently fold flour mixture into liquid until smooth and combined. Fold in toasted pecans.
• Scrape batter into prepared pans and smooth tops. Bake cakes at 350F 23-25 minutes, or until a toothpick comes out clean. Cool cakes completely on a wire cooling rack.
• Make the frosting: Place softened cream cheese and butter in a medium bowl. With an handheld electric mixer, beat on medium speed until creamy. Beat in powdered xylitol, vanilla extract, and enough milk to achieve a spreading consistency (add a little more milk if frosting seems too thick)
• Place one cooled cake layer on a serving plate and fill with about 1/3 of frosting. Place remaining cake layer on top, then frost top and sides of the cake with remaining frosting. Garnish cake with additional toasted pecans if desired.