I want to start off today’s post by saying I’ve really been enjoying connecting with you all lately. I have been trying to answer every post comment, Instagram tag, and email as soon as it comes through. And I’ve been finding that the more I do so, the more I feel connected to you guys.
It’s like duh right? But still, it’s something I’ve been feeling a lot recently, and I’m grateful for being able to have such awesome readers/followers/fans/FRIENDS.
Because did you know a lot of bloggers have readers that leave comments saying how stupid the blogger is and how dumb they are and how the recipe failed so badly? But not my readers, no. You guys are so nice and kind and leave me comments that say things like “just made this with cannabis butter. oh wow.” (<-link for proof).
So, you hilarious, awesome, kind people, (*wipes tear*) thanks for being you.
And now I have cake. Cake cake cake cake cake.
Spring is just around the corner, so to celebrate I made the most springy cake there is: hummingbird cake. This southern flavor combination of banana and pineapple is relatively low-key in the baking world. I honestly don’t know why- it’s so delicious.
Especially when you pair it with a cream cheese frosting with just a hint of lemon. Oh, and decorate it with bee pollen and dried pineapples that look like flowers.
IT’S SPRANG BRAKE!
Or just like…. spring. Kind of. Well, if you’re not living in the tundra that is the East Coast. Sorry, you guys.
Once again i’ve used three 6-inch cake pans to make this cake look extra special. But it will bake just as well in two 8-inch pans. The frosting amount will work for either variation.
And if you’re curious about the dried pineapples, it goes like this:
Preheat oven to 200°F
Peel a pineapple and use a sharp paring knife to remove those little brown buds that look like holes.
Cut said pineapple into really thin slices.
Place pineapple slices on a silicon baking sheet and place in oven for 2-3 hours, turning the pineapples over every 30 minutes so they dry out evenly.
You end up with the prettiest dried pineapple that also doubles as fruit leather! I couldn’t stop a’snackin.
for the cake
- 1 cup mashed banana
- 1 cup pureed pineapple
- 1 1/2 cups light brown sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup finely chopped walnuts, plus more for the topping
for the frosting
- 1/2 cup unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 3 1/2 cups confectioner's sugar
- 1-2 tablespoons milk
- zest from 1/2 lemon
- Preheat oven to 350°F. Grease and line three 6-inch cake pans with parchment paper (alternatively, you can do two 8-inch pans).
- In a large bowl, combine banana, pineapple, brown sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl combine flour, baking powder, baking soda, cinnamon, and salt. Fold the dry ingredients into the wet, mixing for at least 20 strokes to activate the gluten. Fold in the walnuts.
- Pour batter equally into prepared pans. Bake for 30 minutes, then allow to cool completely before frosting.
- To make the frosting, beat the butter and cream cheese together using an electric mixer or a stand mixer with a paddle attachment. Add in confectioner's sugar, milk, and lemon zest and beat for 30 seconds.
- Frost and decorate with flowers, dried pineapple, and bee pollen!