isliner.blogg.se - Hummingbird cake

I tend to use good old powdered sugar from the grocery store and give it a sift.For the butter, you can do as you like, but I really like to use a cultured, salted butter like Kerrygold for its nuanced flavors.Other types of cream cheese will not produce a nice, thick frosting. Use good-quality, full-fat, block cream cheese.You can use that or sunflower, canola, peanut, vegetable oil blend, or any other refined oil with a neutral taste and high smoke point. Safflower oil is neutral-tasting vegetable oil of choice for baking.You'll use a can of crushed pineapple including all the juices.The riper they are, the more moist and tender your cake will be. I routinely peel and freeze bananas that have over-ripened just shy of extinction to use in smoothies and banana bread, and those are perfect here. Arrange toasted pecan halves around the circumference of the cake top, or however you like.Position the top layer and spread remaining frosting over top and sides of cake.Repeat with second cake layer and more frosting.Dollop about a quarter of the frosting on top and spread evenly.If you like, you can tuck pieces of parchment paper underneath the perimeter of the bottom cake layer to catch any errant frosting. Place a dab of frosting in the center of a cake stand or serving plate and position the bottom cake layer over it.(For this and all cream cheese frosting recipes, overbeating can result in a frosting that's too soft.) Add cream cheese and beat on medium speed until smooth and creamy, but no further.It's okay if the mixture is still crumbly rather than smooth at this point. Beat, on low at first, and increasing speed to medium eventually, until well-incorporated.

Cut the butter into approximate 1-tablespoon pieces and add to the mixer.

Sift powdered sugar into a large mixing bowl or the bowl of a stand mixer fitted with the paddle.

Have ingredients at cool room temperature - an hour max out of the fridge.

Then turn out to cool completely before proceeding.

Let layers cool in pans for 10 minutes on a wire rack.

About halfway through cooking time, swap the positions of the pans to ensure even baking.

Bake for 25 to 30 minutes, until a tester inserted into the center of each layer comes out clean.

Divide batter evenly among the prepared pans - about 680 grams per pan, if you're weighing.

Stir in pineapple, mashed banana, and chopped pecans.

Add beaten eggs, oil, and vanilla, and stir just until all dry ingredients are incorporated.In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, and nutmeg.In a small, dry pan set over medium heat, toast the chopped pecans until lightly browned and fragrant.Spray three 9-inch round cake pans with cooking spray and coat lightly with flour.Preheat oven to 350☏ with a rack in the center.