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Friday, February 15, 2013

Hummingbird Bundt Cakes

 
When I saw all the great recipes in the February issue of Southern Living Magazine I had several I flagged to make including:  Swoon Pies  (looks like a version of whoopie pies), Caramelized Banana Pudding, Chutney Chicken Salad, but I knew the one I was making first was the Hummingbird Bundt Cake - a twist on the popular layer cake that's made with bananas, pineapple, pecans and cream cheese frosting.  So tonight I got around to it.  I always like to make mini versions, they are easier for giving.  I made the mini bundt size and the baby bundt sizes.
 

For Cake:
1 1/2 cups chopped pecans
3 cups  flour
2 cups sugar 
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt 
large eggs
1 3/4 cups mashed ripe bananas 
(8-oz.) can crushed pineapple, not drained
3/4 cup canola oil 
1 1/2 teaspoons pure vanilla extract
For Glaze:
4 ounces cream cheese, cubed and softened 
2 cups sifted confectioners sugar
1 tsp pure vanilla extract
to 2 Tbsp. milk
  • Instructions:  Preheat oven to 350°.  Spray mini bundt pans with baking spray.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through, let cool then sprinkle them into pans.  In the bowl of a stand mixer fitted with a paddle attachment, mix together flour, sugar, baking soda, cinnamon and salt;  add the eggs, bananas, pineapple, oil and vanilla and blend until incorporated well.   Spoon batter over pecans.  Bake at 350° for about 20 mins for mini bundts, for baby bundts about 15 mins, or until a long wooden pick inserted in center comes out clean. Cool cakes in pan on a wire rack 15 minutes; remove from pan and cool completely.  For Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk and process until smooth.   Fill a decorator bag with cream cheese frosting and snip off small opening at bottom, drizzle tops with frosting and sprinkle with more pecans.
Sprinkle prepared pan (sprayed generously with baking spray) with toasted pecans
Fill mini bundts about 2/3 full with batter
Remove from pans when almost cooled
Fill decorator bag with cream cheese frosting and snip off small opening at bottom, drizzle tops with frosting and sprinkle with more pecans
 
 
Enjoy!

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