Hummingbird Cake

Somehow, this beautiful cake became lost in the mounds of pictures I have. If memory serves me correctly, I made this cake for Mother's Day, months ago! It's a shame I forgot about it, because it was truly a delicious cake. For those of you who are unfamiliar with Hummingbird cakes, they are filled with banana and pecan chunks, moistened with crushed pineapple, and tasting lightly of cinnamon spice. Topped with a whipped cream cheese frosting, and we're talking scrump-diddly-umptious. Yes that is a word.

I think that although this cake made a wonderful dessert for late spring/early summer, it would make an equally amazing dessert for the fall. Due to the density of the cake and the warm spices included, it could easily fit into the fall season. It reminded me of Apple Caramel Cake that I made last Thanksgiving for my birthday, which I had decided was my favourite cake to the date. Although I don't think this Hummingbird cake topped it, it's sidled right up behind it! I particularly like this version of cream cheese frosting, because with the whipped cream it makes it much lighter and not as sweet- sometimes with cream cheese frosting the sugar level starts to burn the back of my throat. Too much info? Oops... well, did I mention the whole thing is super easy and quick to make??

Ingredients:
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 teaspoon cinnamon
3 eggs, lightly beaten
1 cup vegetable oil
2 teaspoons vanilla
8 oz. can crushed pineapple, liquid included
2 cups diced ripe bananas
2 cups pecans, chopped and toasted

Frosting:
16 oz. cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold

Directions:
Preheat oven to 350 degrees F and grease and flour 3 9-inch cake pans.

Prepare toasted pecans: chop pecans in small pieces and place on a parchment covered baking sheet. Bake for 5 minutes, watching them so that they do not burn. Set aside and let cool.

Whisk together flour, soda, salt, sugar and cinnamon in large bowl. Add lightly beaten eggs, oil and vanilla to the dry ingredients and stir until combined. Add crushed pineapple (liquid as well) and cut up bananas, and stir until combined. Finally stir in 1 cup of chopped toasted pecans. Reserve the rest of the pecans to sprinkle on top of the cake if desired.

Spread batter evenly among cake pans and bake for 22-25 minutes or until a toothpick inserted comes out clean. Remove and let cool on a cooling rack.

For the frosting: beat the cream cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.

To assemble the cake: gently level the cake layers using a large serrated knife to remove any mounded tops. Place first layer cut side down and spread frosting on top with an offset spatula. Continue with the remaining two layers and then frost the sides. Sprinkle with remaining pecans, if desired. Store in fridge.

Source: cake from Bakerella, who adapted from Southern Living.com; frosting from Not So Humble Pie. Pin It

Pina Colada Cupcakes

Mmm, what could possibly be better than enjoying a hot summer day on the beach with a frosty pina colada in your hand? Nothing that I can think of, but since I am not on my way to the beach today, this is the next best thing, pina colada cupcakes! I've been wanting to make pina colada cupcakes for quite awhile now, but was waiting for the right time and weather. Well that time has finally come along! The weather is beautiful, hot but not unbearable, and since I have a little time off before the big move, I was able to whip these up in between packing. Sean went to a cottage on the weekend with a bunch of friends, and I sent them along with him. I have to admit though, I'm wishing I kept a few behind for myself!

These cupcakes are fantastic. Moist and delicate, very easy to make, and the pineapple, coconut and rum flavours really shine through! It truly feels as if you're drinking (eating?) a pina colada. Delicious! I was a bit nervous looking at the recipe because it calls for so much liquid, but they came out perfectly. One thing I might change is to either omit the shredded coconut and opt for coconut extract, or perhaps try to chop up the coconut a little smaller. Sean and I both agreed that it added a slightly funny texture (because of the strands), but when it came down to it, they didn't really bother me because it tasted soo dang good!!

I know I say this fairly often, but if you like pina colada, you really need to try these! One of the best I've made yet!

Yield: 20 cupcakes
Ingredients:
1/3 cup - half coconut rum and half dark rum (2 1/2 tablespoons each)
3/4 cup coconut milk
1/4 cup pineapple juice (use reserves from drained pineapple)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup + 3 tablespoons sugar
3 large eggs, room temperature
1 cup shredded sweetened coconut 
1 cup crushed pineapple, drained (about 1 can, reserve liquid)

Coconut Cream Cheese Frosting
12 oz. cream cheese (1 1/2 packages), room temperature
1/3 cup unsalted butter, room temperature
4 cups powdered sugar
2 tablespoons pineapple juice
3 tablespoons cream of coconut
1 teaspoon coconut extract
pinch of salt

Directions:
Preheat oven to 350 degrees F and line tins with cupcake liners.

In a small bowl, combine the rums, coconut milk, pineapple juice, and vanilla. Set aside. In another small bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar, until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating until just combined after each addition. Once all eggs are mixed in, beat for an additional 20 seconds at medium speed.

Add half of the flour mixture into the sugar-butter mixture, and mix until just combined. Mix in the rum mixture until just combined, followed by the remaining flour mixture. Fold in the coconut and pineapple. The batter may look slightly curdled, this is okay and should be taken care of with a little additional whisking.

Fill cupcake liners 3/4 full. Bake for 20-25 minutes or until cupcakes bounce back when lightly pressed.

For the frosting: beat the cream cheese and butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 2-3 minutes. Mix in the powdered sugar, 2 cups at a time. Mix in the pineapple juice, coconut cream, coconut extract and salt. Beat until well combined, another minute or so. If icing is too stiff, add a teaspoon more pineapple juice until reached desired consistency. If icing is too runny, add more powdered sugar until desired consistency is reached.

Source: slightly adapted from The Cupcake Project

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