Recipe: Hummingbird Cake with Cream Cheese Frosting and Candied Pineapple Slices

HUMMINGBIRD CAKE
"This Southern layer cake features a crowd-pleasing combination of banana, pineapple, and coconut. The name's origin remains something of a mystery: Some say It's because the cake is as sweet as nectar; others, that It makes you hum with happiness."



Unsalted butter, for pans
3 cups all-purpose flour, plus more for pans
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup canola or safflower oil
2 teaspoons vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup unsweetened shredded coconut
Cream Cheese Frosting (recipe follows)
Candied Pineapple Slices (optional, for garnish, recipe follows)

Preheat oven to 350 degrees F, with rack in center. Butter two 9-by-2-inch round cake pans; line with parchment rounds, and butter parchment. Dust with flour, tapping out excess.

Whisk together flour, baking soda, cinnamon, and salt in a bowl; set aside.

With an electric mixer on medium speed, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs, 1 at a time, beating until incorporated after each before adding the next. Beat until mixture is pale and fluffy, about 3 minutes.

In a bowl, mix together banana, pineapple, nuts, and coconut. Add to egg mixture; stir until combined. Add flour mixture; blend well. Divide batter evenly between prepared pans.

Bake, rotating half-way through, until golden brown and a cake tester comes out clean, 30 to 40 minutes. Transfer pans to a wire rack to cool 15 minutes.

Run a knife around edges of cakes to loosen; turn out onto rack to cool completely.

If not assembling right away, wrap each layer in plastic and freeze (thaw before using).

Place bottom layer on a cake stand or platter, and spread evenly with about 1 1/2 cups frosting. Top with second layer. Spread remaining frosting over top and sides of cake. Arrange candied pineapple on top, if using.

Cake can be refrigerated up to 3 days; serve at room temperature

CREAM CHEESE FROSTING

2 bars (8 ounces each) cream cheese, room temperature
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
2 pounds confectioners' sugar, sifted

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

Use frosting immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

CANDIED PINEAPPLE SLICES

2 cans (20 ounces each) sliced pineapple, drained, plus 1 1/2 cups reserved juice
2 1/2 cups sugar
1/4 cup light corn syrup

Bring pineapple juice, sugar, and corn syrup to a boil; cook on medium heat 4 minutes. Add pineapple slices; simmer on low heat, turning frequently, 45 minutes or until translucent.

Transfer slices to a wire rack set over a baking sheet and bake at 200 degrees F until pineapple caramelizes and is less sticky, 60 to 90 minutes. Let cool on rack.

Makes 1 (9-inch, 2-layer) cake, 10-12 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Martha Stewart's Cakes by Editors of Martha Stewart Living