Incredible Hummingbird Cake Recipe References

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Incredible Hummingbird Cake Recipe References.

Let cool slightly, then roughly chop. Step 3 in a large bowl, combine the oil, eggs, pineapple, bananas and.

Hummingbird Cake Sallys Baking Addiction from sallysbakingaddiction.com

Step 3 in a large bowl, combine the oil, eggs, pineapple, bananas and. Stir in the oil, eggs, vanilla, and pineapple. Grease three 8 cake pans with cooking spray and line with parchment circles.

Hummingbird cake is a classic Southern dessert that's both sweet and tangy. This cake is filled with banana, pineapple, and pecans and topped with a cream cheese frosting. Here's a recipe for an incredible hummingbird cake:

Ingredients:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons pure vanilla extract
1 can (8 ounces) crushed pineapple, undrained
2 cups mashed ripe bananas (about 4 medium bananas)
1 cup chopped pecans

For the cream cheese frosting:

1/2 cup unsalted butter, at room temperature
1 package (8 ounces) cream cheese, at room temperature
1 teaspoon pure vanilla extract
4 cups confectioners' sugar

Instructions:

Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
In a separate bowl, beat the eggs, oil, and vanilla extract until combined. Add the wet ingredients to the dry ingredients and mix until just combined.
Stir in the crushed pineapple (including the juice), mashed bananas, and chopped pecans.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool in the pans for 10 minutes before removing them from the pans and placing them on wire racks to cool completely.
While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat the butter and cream cheese together until smooth. Add the vanilla extract and gradually mix in the confectioners' sugar until the frosting is smooth and creamy.
Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining cake layers and frosting, spreading the frosting evenly between each layer.
If desired, decorate the top of the cake with additional pecans.
Serve and enjoy your delicious hummingbird cake!

Note: This cake can be stored in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving.

In a large bowl, whisk flour with baking soda, cinnamon, and. Grease and line a 20cm cake tin with baking paper.

Preheat Oven To 325 Degrees.

Preheat the oven to 350 degrees f. Preheat the oven to 180°c/350°f/gas 4. Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.

Use A Spatula And Not The Mixer For This Step.

Stir in pineapple with juice, bananas, and pecans. Preheat oven to 350 degrees. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.

Cut Out 2 Parchment Paper Circles That Will Fit.

Method 3 preheat oven to 180°c/160°c fan forced. Preheat the oven to 350°. Preheat the oven to 350 °f.

Pour The Batter Into The Pans And Bake:

Grease and line two 23cm round cake tins. Grease and line the base and sides of a 21x10cm (base measurement) loaf pan. Fold the dry ingredients into the bowl of wet ingredients.

Measure Flour, Sugar, Soda, Salt, Cinnamon, Oil, Eggs, Vanilla Into Mixing Bowl.

Preheat the oven to 350°f. Directions step 1 preheat oven to 350 degrees f (175 degrees c). Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt.