HUMMINGBIRD CAKE / CUPCAKES
Cake Batter:
1 ½ cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 large eggs, lightly beaten
1 ¾ cups mashed ripe bananas (about 4 large)
1 (8-oz.) can crushed pineapple (do not drain)
¾ cup canola oil
1 ½ teaspoons vanilla extract
Glaze:
4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk
Prepare Cake Batter: Preheat oven to 350° (180°C). Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
Bake at 350°F (180°C) for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 tablespoon milk in a food processor until well blended. Add remaining 1 tablespoon milk, 1 teaspoon at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
Nota: Hummingbirdkoek muffins gebak. Roomkaasversiersel met papawersaad pampoenpitte en cranberries. (Koekresep gevat, 30 – 35 min gebak. 40 muffins gekry en dit vries goed)
Ek vat roomkaas, bietjie kaneel, bietjie versiersuiker en ‘n proppie vanilla. Ek maak dit nie so soet nie.
Hemel op aarde!
Foto en resep geplaas deur Charne de Jager