Easy And Moist Hummingbird Cake Recipe With Cream Cheese Frosting

Hummingbird cake is such a lovely cake with a lovely name. Although no one seems to know where the name came from and what’s the philosophy hides behind this cake’s name. But it may seem plausible that it may have something to do with how sweety and rich this cake is. Just like the nectar Hummingbirds love to feed on. What we do know is that this recipe gained the popularity after it was appeared in the February 1978 issue in Southern Living Magazine. Southern Living’s favorite recipe in 1990, and it also has been note as the most requested recipe in the magazine’s history. The first known publication of this recipe, as written by L.H Wiggin. The hummingbird cake typically has two or three layers with pecans or walnuts that mixed with crushed pineapple, mashed banana and add with some icing such as whipped cream or frosting with cream cheese. For the cream cheese frosting use Tofutti’s “Better Than Cream Cheese” spread. I had to go dairy-free for 8 months while nursing and loved this stuff for making dairy-free cream cheese frosting. Use your favorite dairy-free butter substitute for the butter replacement. I like Earth Balance. No biggie, just leave them out. …hmmmm… well now you’ve stumped me but I’ve heard of several egg replacement that might work like using chia seeds. Watch me make this Gluten-Free Carrot Cake From Start To Finish! 2. Grease and flour (with Pamela's flour) 2 (9-inch) cake pans. 3. In a large bowl cream together oil, sugars, and eggs. 4. In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon. 5. Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk. 6. Mix just until fully combined. 7. Fold in shredded & pureed carrots, coconut flakes and vanilla extract. 8. Pour batter evenly into prepared pans. 9. Bake for 20-25 minutes until center is set. 10. Place pans directly into freezer to cool. 11. While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese. 12. Add in the confectioners sugar and vanilla extract. 13. Mix until silky and creamy. Add more sugar if a thicker texture is needed. 14. When cakes are cooled remove them from pans and frost, sprinkling the tops with walnuts.

If you have to keep the cake longer in the oven, use tin/ aluminum foil to preserve the crust color and flavour. Moist banana cake is not difficult at achieve. Banana Muffins are a great alternative to a big Bundt cake or cake loaves. Muffins are more bread-like and can be loaded with more wheat, oats, nuts and fibrous options. For making Banana Walnut Muffins, scoop the same batter into the muffin tray lined with paper cups. Note that baking time needs to be reduced as muffins bake faster than cake. Banana Cake is a Healthy Alternative as bananas they are loaded with goodness of carbohydrates, minerals and sugars. Don’t think too much of the calories when it comes to eating nutritious food. Don’t end up counting calories when you can be thanksgiving for the goodness it gives. In short, don’t take the fun away from eating. This attitude will do wonders in keeping you healthy. Healthy eating may be world’s oldest latest fad but a good homemade banana cake has a lot more to offer. Think about the joy of baking, memories you can make, happy kids at the table and not to mention the delightfully warm and sweet gooey cake that melts in your mouth.

Warning: A bit lengthy post, if you dont have time, please scroll down to the recipe. However, I do come across such people and that too very frequently. Honestly, after a certain point of time, I wasn't very happy with such remarks. In this age and time when everybody is trying to be “different” or “unique”, I didnt enjoy having a very common/familiar face. I used to think why didnt I have any “exclusivity”. But these days am a bit careful though. But then I thought, I've to make peace with it because it will happen again, as long as I keep meeting new people. I was thinking, though I may look similar to somebody else, it doesn't mean I'm not unique, right, So these days, I dont mind being told that I look familiar. I began to think about it in a different way. I started listing the positives of having a familiar face. Ohhh yes..other day Miriam told me that when she sees a blonde cheerleader in a soap, it reminds her of me. It has an entire 20 ounce can of crushed pineapple mixed into the batter including the juice. And yes, I know that sounds like a lot. It is. But trust me, the cake holds together. You’re looking at it. This cake will not work if you substitute fresh pineapple, because it will be missing the juice. A 20 ounce can does not equal 20 ounces of straight pureed/crushed pineapple. I have no doubt that there’s a way to recreate the canned contents using a specific ratio of crushed real pineapple to pineapple juice. However, even if you can track down a website claiming to offer the correct ratio, I can’t promise it will work here if I haven’t tested it. If anyone would like to figure it out, test the cake and report back, please do! I would love that. I have made this cake many times, and there are two important things worth noting. Because this is a high ratio of eggs to butter/sugar, you want to add them very slowly. Let the eggs incorporate one at a time, scrape down the bowl periodically, and do not rush. Otherwise the batter is more likely to break.

This cake is made with simple ingredients: flour, cocoa powder, baking powder, baking soda, salt, butter, sugar, eggs, sour cream, milk, vanilla extract and food coloring. You start off by creaming together the butter and sugar and then mixing in the eggs, sour cream, milk, vanilla extract and food coloring. Pour the batter into greased and floured cake pans and then bake! How does red velvet cake taste like, It’s soft and moist but also very rich. It has a predominant vanilla flavor with hints of chocolate flavor. How to decorate red velvet cake, You can decorate with fondant or buttercream frosting. You can get creative and make a red velvet layer cake. You can decorate with pink marshmallows, like I did. The classic decoration is a layer cake (usually 2 layers) filled and frosted entirely with cream cheese icing and the top is covered in red velvet cake crumbs. This moist red velvet cake recipe requires simple ingredients and pairs well with cream cheese frosting. It might take 7-10 minutes and invert the cake to the wire rack, remove the pans and the parchment paper and let the cake cool completely before we do the frosting on the top of the cake. It might take a few minutes to make the cake is completely cool, so just wait. 5. While you’re waiting your cake is cooled completely, you can move on to make the frosting. Using you electric mixer beat the cream cheese and butter together on the medium speed until it’s very smooth and nice. Gradually add the sifted sugar powder and beat on again on medium to low speed until the mixture is incorporate and fluffy. Once it is done, add the vanilla extract and stir in the finely chopped the pecans. 6. Now, you can assemble your cake on the serving plate. Spread about a third of the cream frosting. Gently place the other cake layer on the top and spread the rest of the cream frosting all over the top of the cake and don’t forget to spread it on the side of the cake too. To make your cake look prettier, you can also decorate it with chopped pecan on the top of the cream frosting cake. And if the cake is not immediately served, refrigerate the cake first to make the cream freeze and easy to cut.



Preheat oven to 350. Grease two 9 inch cake pans. Line the bottoms with parchment paper. Peel and cook carrots until a fork easily can be poked in to them. One small bag of full sized carrots should yield about the right amount of pureed, cooked carrots. Drain the carrots and purree while still warm in a blender or food processor until they are smooth. Measure out 1 1/2 cups of the carrot puree and set aside. Sift dry ingredients into a bowl. Stir dry ingredients together with a whisk to combine well. Add oil, eggs and vanilla. Beat well for about 2 minutes. Fold in walnuts, coconut, carrots and pineapple. Pour equal amounts of batter into each pan. Set in the middle of the oven and bake for about 50 minutes or until edges have pulled away from sides and toothpick inserted in middle comes out clean. Remove from oven and let sit in pans 10 minutes. Turn out onto a rack and cool completely. When cool, level cakes to take humps off the center with a serrated knife. Spread cream cheese frosting between the layers and on top. I leave the sides out in the open because they are a beautiful brown and nice and crunchy. Sprinkle chopped nuts on the top if desired. Cream together cheese and butter. Slowly stir in sifted confectioners sugar and continue beating until incorporated and light and fluffy.

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