Hummingbird Cake

Sweet summertime! Everyone loves the sunny days, laying out by the pool, drinking an ice cold lemonade (maybe an adult beverage if you will). But when I think of summer, I think of all the amazing salads, seafood, BBQ, and fresh fruit! I usually don’t crave desserts, unless it’s frozen yogurt or ice cream, but this hummingbird cake is amazing and the perfect treat this summer! This coffee cake is filled with fresh pineapple, bananas, and coconut and topped with a sweet icing sprinkled with nuts.

Perfect for a lovely breakfast paired with a cup of coffee or a nice and light dinner dessert. The crispy outside meets the soft moist inside, and let me tell you, you’ll be in heaven! Not to mention, it’s super easy to make!! So let’s get started.

Preheat your oven to 350°. Grease your bunt pan with butter, then pour flour over the greased parts. Tip the pan over and pat to remove excess flour. Take a small bowl and combine the flours, baking powder and soda, cinnamon and salt with a whisk. Set aside.

In an electric mixer, beat the butter and sugar on med-high until soft and fluffy about 2 minutes. Mix in the eggs one at a time until well incorporated. Blend in vanilla and coconut extract (if available). Beat in the yogurt. Take a rubber spatula and evenly mix together from the sides of the bowl.

On low speed, take your dry ingredients and place half in the mixer. Then take your mashed bananas and the other half of dry ingredients and mix well until just incorporated.  Take your rubber spatula and add your coconut and pineapple, do not mix, but fold gently.

Pour your mixture into the bunt pan and evenly spread. Place in the oven for 50-55 minutes, turning the pan halfway through baking. Once it’s ready take a toothpick and stick in the center of the pan, if it comes out clean then it’s ready!

Let cool 20-30 minutes, then turn over on a wire rack and gently take a knife and slide out onto the wire rack. Allow to cool completely before pouring the glaze on the cake.

To make the glaze, whisk together all of the ingredients in a small bowl until smooth. If it’s too thin, add more confectioners sugar, if too thick add another tsp of milk. Drizzle the glaze over the top of the cake with a large spoon. Sprinkle with the chopped nuts and coconut.

Slice, serve, impress.

What you’ll need:
For the cake:
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
½ tsp. ground cinnamon
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1 tsp. coconut extract (if available)
1 cup low-fat plain greek yogurt
2 mashed bananas
2/3 cup shredded coconut
1 cup finely chopped pineapple

For the glaze icing:
2 oz. cream cheese, softened
2 tbsp. milk
½ tsp. vanilla extract
¾ cup confectioners’ sugar ( maybe more if needed see recipe)

For the topping:
shredded coconut
chopped walnuts & pecans
enough to cover the amount you would like!! I used about 1/3 cup each

I derived this recipe from none other than my fav. food blog annies-eats.com

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Double Layer Cake with Chocolate Fudge Frosting

I wanted to do something special for RJ’s birthday, so I though why not bake him a birthday cake?! I have never made a cake before, but I figured no harm no foul, if I messed it up I would just learn for the next try! This will make my very first cake! I am pretty proud of myself because it turned out great!!  I will honestly say it didn’t take long to make this cake, and the longest parts are when you’re waiting for the cakes to cool. I can’t wait for my next cake adventure!!

I found this recipe from a favorite blog of mine called best birthday cake ever, and I would have to agree. The frosting on this recipe i ex-nayed and made a chocolate fudge frosting instead. The icing was the perfect amount of sweet and chocolate was best with the yellow cake. I hope you enjoy this cake as much as we have!!

Let’s get started!!

Preheat the oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs one at a time, beating well and scraping down the bowl after each egg addition. At low speed, beat in shaken buttermilk until just combined (mixture will look curdled). Add flour mixture in three or so batches, mixing until each addition is just incorporated.

Spread batter evenly in the cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack for 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Now it’s time for the fudge frosting! This stuff makes this cake 🙂 I am not a huge chocolate fan, but this icing is my favorite by far.

Mix the butter, confectioner’s sugar, half&half and vanilla extract. I add the chocolate last because I save about a cup of the white frosting for decorating and coloring. Now, melt the chocolate using a double boiler by boiling a pot of water and taking a glass or plastic bowl that fits atop and melting the chocolate. Mix the chocolate by stirring constantly until melted thoroughly. Once you have set aside your white frosting, mix the chocolate to the larger batch until mixed through.

Champ is seen here looking up and waiting for me to drop something, our usual ritual at dinner time. Once the cakes have cooled, you need to carefully cut the top of one of the cakes to make it straight and even, this prevents any unevenness when the cakes are stacked.

Next time I will add more frosting in the middle of the cakes, it makes for a better looking cake and probably better tasting. I mixed some food coloring to make this Aztec blue color and put the frosting in a plastic baggy and snipped the corner of one to make a small hole to write with. I also will say that spreading the icing on the cake takes a steady  hand, you don’t want to get the crumbs on the icing. I decorated the outside with an icing decorator that has a star like shape to it. Really easy to do and it makes for a much better looking cake!

Happy Birthday my spoiled fiancé!

What you’ll need:

For the Cake:

4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising)
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons (10 ml) pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken

For the Icing:

6 ounces unsweetened chocolate, melted and cooled
4 1/2 cups confectioners’ sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons half-and-half or whole milk
1 tablespoon vanilla extract