Hummingbird Cake with Butterscotch Glaze Recipe
A few weeks ago, a hummingbird had made his way into the bed & breakfast without reservation. After running into the window several times, I finally heard his cry and figured out what the noises were and brought in the bird rescue forces.
“Can we keep him? I will love him and feed him and call him George.”
A close-up so you can appreciate his teeny, tiny sweetness.
Lest you wonder if I used him in the hummingbird cake… No, I would not be capable of such a deed. After his 15 minutes of tame, he was off to his next adventure. I hope he enjoyed his stay. I am still waiting for his review on Trip Advisor.
After meeting Mr. Hummingbird, I was inspired to make a cake that I had not heard of since I was a little girl. As usual, I enjoy making usual things a bit unusual so this hummingbird cake has a delightful new twist. Well, okay a few twists but I think you will like every turn.
Preheat oven to 350°F.
- 1 cup of unsalted butter (2 sticks)
- 2 cups of sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 peeled, mashed medium-sized ripe bananas
- 1 1/2 cups crushed pineapple
- 3 cups of cake flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 cup coconut
- 2 teaspoons cinnamon
- dash freshly ground nutmeg
- 1 cup macadamia nuts
- 1 cup white chocolate chips
The riper (brown) the bananas are the better. You can save bananas for recipes like these in the freezer too. When they become too ripe to enjoy, just peel, put in a baggy & toss in the freezer. I like to save them one per or two baggies which allows me to easily count them out for smoothies or recipes like this one.
Cream butter & sugar together. Add wet ingredients and continue to mix. Sift dry ingredients together then add.
Are you catching on to how this cake got its name yet? Yeah, me neither.
Gently add remaining ingredients.
I’m pretty sure you are either gonna love me or hate me for this. If you just started your diet this week, I sincerely apologize. Now give your mixer a few more whirls just until the goodies are mixed in.
Coat two 9-inch baking pans (circles or squares are both great) with baking spray (or smear with shortening and then dust with flour) and get ready for the goodness that is named hummingbird cake.
Bake for about 30 minutes or until the cake tester comes out very clean.
This cake will be gone as fast as Mr. Hummingbird. Hey, maybe that’s why… hmmm…
Okay, we’re not done yet. A cake as special as this deserved a very special frosting. And so it was. And it was so heavenly, it deserved its own blog post. And so it was.
Yeah, I know, right? See you there.