Walnut Hummingbird Cake Recipes

WALNUT HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350°F Butter and flour three 9-inch round cake pans. Cover the bottom of each pan with a round of parchment paper or waxed paper, cut to fit, pressing the paper snugly over the bottom of the pan.
• Combine the flour, cinnamon, baking soda and salt, then sift them together into a bowl or on to a large sheet of waxed paper; set aside.
• Put the granulated sugar and brown sugar in a large mixing bowl, add the eggs, and stir vigorously until smoothly blended with the sugar. When the eggs and sugars are blended, whisk in the oil and vanilla. Add the flour mixture all at once and stir just until moistened and the ingredients are evenly combined. Do not beat. Add the pineapple, banana, and walnuts, and stir just until blended.
• Divide the batter among the three prepared cake pans, spreading it evenly. After filling the pans, give each one a bang on the countertop, to dislodge any air bubbles in the batter. Bake for 25-30 minutes, or until the cakes spring back when pressed gently with your finger and a toothpick or cake tester inserted in the center of a layer comes out clean.
• Cool in the pans for 5 minutes, and then turn the layers out onto cooling racks to cool completely before frosting. If the parchment or waxed paper has clung to the layers, peel it off.
• To make the frosting, you will need an electric mixer, preferably a freestanding one, although a powerful hand-held mixer will work. Cut the butter into 2-inch pieces and put in a large bowl of the mixer. Start slowly, gradually increasing the speed, and beat the chilled butter on medium speed until it becomes malleable, yet still cool, about 3 or 4 minutes. Cut the cream cheese into 2-inch pieces also, add to the butter, and continue to mix until smooth and thoroughly blended. Add the vanilla, then slowly add the confectioners' sugar and mix until blended. Increase speed slightly and continue mixing for 2-3 minutes, until the frosting becomes light and fluffy. By hand, fold in the walnuts.
• To assemble the cake, place one of the layers, bottom side up, on a plate. Spread with about 2/3 cup of frosting. Top with a second layer, bottom side down, and spread with an equal amount of frosting. Set the third layer, top side up, over the others. Frost the top and sides of the cake with the remaining frosting. Store the frosted cake at a cool but not refrigerated area until serving.

CHEF JOHN'S HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
• Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
• Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
• Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
• Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
• Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
• Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
• Place in the refrigerator to chill for 1 hour.
• Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
• Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
• Place cooled hummingbird on top of cake and decorate with edible flowers.