Friday, September 6, 2013

Hummingbird Cake with Cream Cheese Custard Filling and Browned Butter Frosting

New favorite cake alert! Get ready for it, it is a mouth full to say (no pun intended!), Hummingbird Cake with Cream Cheese Custard Filling and Browned Butter Frosting. Phew, what a doozy! Most know I have a banana obsession and as of late, pineapple. It seemed like fate when a Southern Living magazine appeared in my mailbox with this cake on the cover. I had never heard of a hummingbird cake but once I read the list of ingredients I put it to the top of my list of things to bake!

Hummingbird Cake
From:, via SouthernLiving

Cake Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon table salt
1 teaspoon ground cinnamon
2 cups diced ripe bananas (about 3 medium)
3 large eggs, beaten
1 cup chopped toasted pecans
1 cup vegetable oil
1 (8-oz.) can crushed pineapple, undrained
Cake Directions 

1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl; stir in bananas and next 5 ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans.
2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
3. Spread Cream Cheese Custard Filling between layers. Spread Browned Butter Frosting on top and sides of cake. Chill 1 hour before serving. Store in refrigerator
2 teaspoons vanilla extract  

Need help on how to build a fool-proof layer cake? See this blog post for help :)

Cream Cheese Custard Filling
From, via SouthernLiving


3/4 cup sugar
1/3 cup all-purpose flour
3 large eggs
1 1/2 cups milk
1 (8-oz.) package cream cheese, cubed and softened
1 tablespoon vanilla extract


Whisk together first 2 ingredients in a heavy saucepan; whisk in eggs and milk until smooth. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture reaches a chilled pudding-like thickness. Bring to a boil, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat, and whisk in cream cheese and vanilla until cheese melts. Cool to room temperature (about 1 hour). Place plastic wrap directly on mixture (to prevent a film from forming), and chill 6 to 24 hours.

Browned Butter Frosting
From, via SouthernLiving


1 cup butter
1 (16-oz.) package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract


1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 8 to 10 minutes or until butter begins to turn golden brown. Remove pan immediately from heat, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla.
3. To do the basket weave frosting pattern, or for any design- Double the frosting recipe. Fit a pastry bag with a basket-weave tip; fill with frosting. Pipe basket-weave pattern around sides of cake, refilling bag as needed. Use a star tip to pipe ruffle around top of cake.


1 comment:

  1. Why do you have 2 teaspoons of vanilla at the end of the cake directions. But no vanilla listed in the cake ingredients? What do we do with it?


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