Tuesday, November 25, 2014

Hummingbird bundt cake

Last year I discovered hummingbird cake. Aunty SS made me a hummingbird cake for my birthday, and I loved it!
Hummingbird cake is practically another version of carrot cake sans the carrot of course. Add pineapple and banana, voila.
This is simply a no fuss cake because personally, I find layer cakes cumbersome. Two reasons:

1) I am not artistic AT ALL. I cannot draw to save my life, so making a layer cake look pretty is the last thing on my mind. I am more of a person who will execute and replicate a recipe, or even a piano piece. I can't listen by ear in music, unlike my second sister who can magically play tunes without the piece in front of her. I unfortunately lack creativity (no I'm not a drone)..

2) It's really troublesome you know. 2, 3, 4 layers yeah whatever. Then you have to put a 'crumb coating' and how do you get your icing to look so clean and cut? I wonder. But I do love the look of layer cakes. I'm just lazy. 
Anyway, punch line is: bundt cakes are so much easier to handle. The glaze? Even easier. Just whip some cream cheese, powdered sugar, vanilla and add a little milk and drizzle. I love uncomplicated things. 
Hummingbird bundt cake with cream cheese glaze
1 cup chopped nuts, toasted (Walnuts or pecans etc)
2 and 1/2 all-purpose flour
1 and 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup oil (I used sunflower)
2 cups sugar *
4 large eggs, lightly beatened
1 tsp vanilla
1 and 1/2 cup mashed bananas (about 3 medium)
1 can of crushed pineapple, undrained

*Reduced sugar to 1 & 1/2 

Cream cheese glaze
4 oz (113 g) cream cheese, softened
2 cups powdered sugar, sifted *
1 tsp vanilla
2-3 tbsp milk

*Reduced powdered sugar to 1 & 1/2

1) Preheat oven to 365 degrees F/180 C. Cover bundt pan with non-stick spray (or grease with  butter) and dust with flour
2) Place toasted nuts, flour, baking soda & salt in a bowl and mix until combined. Add in remaining ingredients and mix until combined. Pour batter into prepared bundt pan and bake for 50 minutes or until cake tester inserted in the centre comes out clean.
3) Transfer to wire rack to cool for 10 minutes. Invert the cake onto wire a rack to cool completely before glazing
4) For the glaze: place cream cheese, powdered sugar, vanilla in a bowl and mix until combined. Add milk in one tablespoon at a time, mixing after each addition. Add more if necessary to achieve a pouring consistency. Drizzle on top of bundt cake. *Optional: finish with finely chopped nuts

Adapted from Bakers royale

No comments:

Post a Comment

Thank you for commenting, I really appreciate it!