It’s All About The Cake, ‘Bout That Cake!

One of the things I admired about all the bakers from each season, yes, I have watched all three seasons and am hopeful there will be several more, it how beautiful the food was. Not only did the bakers pay close attention to the flavors, but also to the style and detail of each item.

Sometimes amazing flowers and decorations might be what is needed, but for a simple, yet elegant touch that requires very little skill, the flowers are a huge bonus. In fact, I think these would be great on cupcakes as well as individual pavlovas.

And the cake? Well, how can you go wrong with pineapple, banana, nutmeg, and cream cheese frosting!

Hummingbird Cake

INGREDIENTS

• 3 cups all-purpose flour, plus more for pans
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1 3/4 cups sugar
• 3 large eggs
• 2 cups mashed ripe banana (about 3 large)
• 1 can (8 ounces) crushed pineapple, drained
• optional – 1 cup chopped walnuts or pecans
• optional – 1 cup coconut, unsweetened

DIRECTIONS

1. Preheat oven to 350 degrees, with rack in the center.
2. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour tapping out any excess.
3. In a medium bowl, sift together flour, baking soda, nutmeg, and salt; set aside.
4. In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes.
5. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
6. In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
7. Divide batter between pans
8. Bake 30 to 40 minutes.
9. Cool completely. Place bottom layer on cake plate and frost, then add second layer and frost top and sides.
10. Decorate with pineapple flowers, if desired.

Cream Cheese Frosting for Hummingbird Cake

INGREDIENTS

• 1 pound (16 ounces) cream cheese, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
• 2 pounds powdered sugar

DIRECTIONS

In the bowl of an electric mixer, beat cream cheese and vanilla until light and creamy, about 2 minutes. Gradually add butter, beating until incorporated.Reduce mixer speed to low and add sugar.

Dried Pineapple Rounds

INGREDIENTS

• 1 small uncored pineapple, peeled and cut into very thin rounds

DIRECTIONS

1. Preheat oven to 225 degrees.
2. Place pineapple rounds in a single layer on baking sheets lined with nonstick baking mats or parchment.
3. Bake, flipping once halfway through until darkened slightly, edges are curled, and rounds are dry but still pliable, about 1 hour (the time will be determined by how thinly you’ve sliced the pineapple).
4. Transfer rounds to a wire rack or put them into muffin tin to create a flower shape; let cool completely (they will become crisp as they cool).

Quick Tip: You can also make cupcakes with this recipe and top each one with a flower. It is a bit more simple and just as delicious. Plus, you don’t need to worry about forks and plates, just a napkin!

Photo and Recipe courtesy of Martha Stewart