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Category: Desserts
Prep Time: Cook Time: Total Time:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups (about 3 large) mashed ripe banana
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts, or pecans
1 cup unsweetened desiccated coconut
Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans. Line the bottom of pans with parchment paper. Butter the paper and dust pans with flour, tapping out any excess; set pans aside.
Whisk together flour, baking soda, cinnamon, and salt into a medium bowl; set aside.
Place butter, vanilla, and sugar in the bowl of an electric mixer
Beat until well combined, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Continue beating until mixture is fluffy and pale yellow.
In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, stir until well combined. Add flour mixture; blend well.
Divide mixture between prepared pans. Bake until golden brown, and a cake tester inserted in the center comes out clean, 30 to 40 minutes, rotating pans halfway through baking.
Transfer pans to a baking rack to cool. Let pans cool 15 minutes before unmolding. Loosen sides with a small metal spatula or a paring knife, and invert onto greased wire racks. To prevent layers form splitting, invert again, so tops are up. Cool completely before assembling cake or wrapping airtight to freeze cake for later.
Using a serrated knife, trim the top of one layer (it is okay if the second layer is a bit rounded, for it becomes the top of the cake).
To assemble, place trimmed layer on serving platter. Spread the top with a 1/4-inch layer of frosting. Top with the untrimmed top layer. Lightly coat the assembled cake with a thin layer of frosting to protect against crumbs in the frosting.
Finish with remaining frosting.
Serve immediately, or keep refrigerated until ready to serve.
(good with cream cheese frosting)
From Martha Stewart
Hummingird Cake
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Category: Desserts
Prep Time: Cook Time: Total Time:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups (about 3 large) mashed ripe banana
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts, or pecans
1 cup unsweetened desiccated coconut
Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans. Line the bottom of pans with parchment paper. Butter the paper and dust pans with flour, tapping out any excess; set pans aside.
Whisk together flour, baking soda, cinnamon, and salt into a medium bowl; set aside.
Place butter, vanilla, and sugar in the bowl of an electric mixer
Beat until well combined, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Continue beating until mixture is fluffy and pale yellow.
In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, stir until well combined. Add flour mixture; blend well.
Divide mixture between prepared pans. Bake until golden brown, and a cake tester inserted in the center comes out clean, 30 to 40 minutes, rotating pans halfway through baking.
Transfer pans to a baking rack to cool. Let pans cool 15 minutes before unmolding. Loosen sides with a small metal spatula or a paring knife, and invert onto greased wire racks. To prevent layers form splitting, invert again, so tops are up. Cool completely before assembling cake or wrapping airtight to freeze cake for later.
Using a serrated knife, trim the top of one layer (it is okay if the second layer is a bit rounded, for it becomes the top of the cake).
To assemble, place trimmed layer on serving platter. Spread the top with a 1/4-inch layer of frosting. Top with the untrimmed top layer. Lightly coat the assembled cake with a thin layer of frosting to protect against crumbs in the frosting.
Finish with remaining frosting.
Serve immediately, or keep refrigerated until ready to serve.
(good with cream cheese frosting)
From Martha Stewart
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.