Classic Hummingbird Cake
Ingrédients
- 2 tasses de sucre granulé
- 1 cup neutral oil
- 3 gros œufs
- 2 c. à thé d’extrait de vanille pur
- 1 cup crushed pineapple
- 4 ripe bananas, mashed
- 3 tasses de farine tout usage
- 1 ½ teaspoons Fleschimann’s Baking Soda
- 1 c. à thé de sel
- 1 cuillère à café de cannelle
- ½ cup pecan pieces
- ½ cup unsweetened flaked coconut
- 1 tasse de beurre non salé, à la température ambiante
- 3 tasses de sucre en poudre
- 2 c. à thé d’extrait de vanille pur
- 1 pincée de sel
- 8 oz cream cheese, softened
Pour le gâteau :
For the frosting:
PRODUITS
Méthode
- Preheat the oven to 325(f) degrees. Grease & line two 9-inch round cake pans.
- In a large mixing bowl beat together sugar, oil, eggs, vanilla, pineapple & banana until well combined.
- Sift in flour, baking soda, salt & cinnamon. Mix until batter comes together. Fold in pecans & coconut.
- Equally divide batter amongst the two prepared cake pans. Bake until golden & the tops bounce back to touch, about 30 to 40 minutes.
- Let cool completely before frosting.
- In the bowl of a stand mixer fitted with the paddle attachment beat together butter, sugar, vanilla & salt until fluffy, about 5 minutes
- With the mixer running, add the cream cheese one tablespoon at a time until incorporated.
- Frost cake as desired, slice & serve!
Pour le gâteau :
For the frosting:
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