Post by wilderness on Oct 22, 2023 7:21:41 GMT -5
Mini Hummingbird Cake-Wilderness
2 serving Desserts, Cake
For the cake:
½ cup all-purpose flour
½ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
¼ cup canola oil (or vegetable oil)
½ teaspoon vanilla extract
⅓ cup drained canned crushed pineapple , (2-ounces). Reserve 1 ½ teaspoons of the juice for the frosting.
1 medium ripe banana , mashed
¼ cup chopped pecans , toasted
For the frosting:
¼ cup butter , room temperature (4 tablespoons)
2 ounces cream cheese , softened
1 cup powdered sugar , sifted
1½ teaspoons pineapple juice
chopped pecans , for garnish
Directions
For the cake:
Heat oven to 350 degrees F. Lightly grease a 5×5-inch baking dish with either softened butter or baking spray. Set dish aside.
In a medium-sized bowl, add flour, sugar, cinnamon, baking soda, and salt and whisk together until combined.
Next stir in the egg, oil, vanilla, pineapples, and mashed banana until completely combined.
Stir in the pecans. The batter will be thick.
Pour the batter into the prepared baking dish and bake for 30-33 minutes or until a toothpick inserted into the center of the cake comes out clean.
After baking, allow the cake to cool to room temperature before frosting.
For the frosting:
Add butter and cream cheese to a medium-sized mixing bowl and beat on high with an electric mixer until the ingredients are well combined.
Slowly pour in the sifted powdered sugar and beat on low speed until all the sugar has incorporated. Sifting the powdered sugar after measuring is always helpful because it breaks up any lumps.
Add the pineapple juice and continue whipping until the frosting is smooth and fluffy.
To frost the cake
You have two options on how to frost the cake. Option 1 (the easiest) is to frost the cake while it is still in the baking dish and serve from there. The second option is, after the cake has cooled, remove the cake from the dish by first running a knife around the inside of the pan to loosen the cake. Then, carefully invert onto a cooling rack so that the cake can cool completely. When completely cooled, spoon the frosting over the top of the cake and spread evenly with a rubber spatula.
Garnish with additional pecans, if desired. Slice and serve at room temperature.
Cool:
Heat oven to 350° F (177° C). Lightly grease a 5×5-inch baking dish with softened butter or baking spray. Set dish aside. (Air Fryer 330°)
In a medium-sized bowl, add flour, sugar, cinnamon, baking soda, and salt and whisk together until combined.
Next add the egg, oil, vanilla, pineapples, and mashed banana and stir until completely combined.
Stir in the pecans.
Pour the batter into the prepared baking dish and bake for 30-33 minutes or until a toothpick inserted into the center of the cake comes out clean. (Air Fryer 24-27 Minutes)
Allow the cake to cool to room temperature, about 1 hour.
Make the frosting
Add butter and cream cheese to a medium-sized mixing bowl and beat on high with an electric mixer until the ingredients are well combined.
Slowly pour in the powdered sugar and beat on low speed until all the sugar has incorporated.
Add the pineapple juice and continue whipping until the frosting is smooth and fluffy.
Notes
Expert Tips
Use a weight scale if possible to measure ingredients for consistent results.
Don’t over-mix the batter. Over-mixing will result in a tough dense cake. Mix until there are no more streaks of flour in the batter.
It is important that you use the correct pan size or the cake will not bake properly. I recommend using a 5×5-inch baking dish that has a base of 25 square inches. You can also use 2 (10-ounce) ramekins which measure 4-inches in diameter and are approximately 1 ¾-inches tall. For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Drain the pineapple well otherwise the hummingbird cake will be too wet.
Be sure to let the cake cool completely before frosting.
When making the frosting, make sure the butter and cream cheese are at room temperature.
If your frosting is runny, add more powdered sugar a tablespoon at a time until it has thickened. You can also chill the frosting slightly to firm it up.
Nutrition
Serving: 1slice, Calories: 641kcal, Carbohydrates: 79g, Protein: 5g, Fat: 37g, Saturated Fat: 12g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 312mg, Potassium: 218mg, Fiber: 2g, Sugar: 62g, Vitamin A: 645IU, Vitamin C: 5mg, Calcium: 37mg, Iron: 1mg
2 serving Desserts, Cake
Prep Time: 10 mins
Cook Time: 30 mins
Servings: Servings: 4 slices
Source: Onedishkitchen.com
IngredientsFor the cake:
½ cup all-purpose flour
½ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
¼ cup canola oil (or vegetable oil)
½ teaspoon vanilla extract
⅓ cup drained canned crushed pineapple , (2-ounces). Reserve 1 ½ teaspoons of the juice for the frosting.
1 medium ripe banana , mashed
¼ cup chopped pecans , toasted
For the frosting:
¼ cup butter , room temperature (4 tablespoons)
2 ounces cream cheese , softened
1 cup powdered sugar , sifted
1½ teaspoons pineapple juice
chopped pecans , for garnish
Directions
For the cake:
Heat oven to 350 degrees F. Lightly grease a 5×5-inch baking dish with either softened butter or baking spray. Set dish aside.
In a medium-sized bowl, add flour, sugar, cinnamon, baking soda, and salt and whisk together until combined.
Next stir in the egg, oil, vanilla, pineapples, and mashed banana until completely combined.
Stir in the pecans. The batter will be thick.
Pour the batter into the prepared baking dish and bake for 30-33 minutes or until a toothpick inserted into the center of the cake comes out clean.
After baking, allow the cake to cool to room temperature before frosting.
For the frosting:
Add butter and cream cheese to a medium-sized mixing bowl and beat on high with an electric mixer until the ingredients are well combined.
Slowly pour in the sifted powdered sugar and beat on low speed until all the sugar has incorporated. Sifting the powdered sugar after measuring is always helpful because it breaks up any lumps.
Add the pineapple juice and continue whipping until the frosting is smooth and fluffy.
To frost the cake
You have two options on how to frost the cake. Option 1 (the easiest) is to frost the cake while it is still in the baking dish and serve from there. The second option is, after the cake has cooled, remove the cake from the dish by first running a knife around the inside of the pan to loosen the cake. Then, carefully invert onto a cooling rack so that the cake can cool completely. When completely cooled, spoon the frosting over the top of the cake and spread evenly with a rubber spatula.
Garnish with additional pecans, if desired. Slice and serve at room temperature.
Cool:
Heat oven to 350° F (177° C). Lightly grease a 5×5-inch baking dish with softened butter or baking spray. Set dish aside. (Air Fryer 330°)
In a medium-sized bowl, add flour, sugar, cinnamon, baking soda, and salt and whisk together until combined.
Next add the egg, oil, vanilla, pineapples, and mashed banana and stir until completely combined.
Stir in the pecans.
Pour the batter into the prepared baking dish and bake for 30-33 minutes or until a toothpick inserted into the center of the cake comes out clean. (Air Fryer 24-27 Minutes)
Allow the cake to cool to room temperature, about 1 hour.
Make the frosting
Add butter and cream cheese to a medium-sized mixing bowl and beat on high with an electric mixer until the ingredients are well combined.
Slowly pour in the powdered sugar and beat on low speed until all the sugar has incorporated.
Add the pineapple juice and continue whipping until the frosting is smooth and fluffy.
Notes
Expert Tips
Use a weight scale if possible to measure ingredients for consistent results.
Don’t over-mix the batter. Over-mixing will result in a tough dense cake. Mix until there are no more streaks of flour in the batter.
It is important that you use the correct pan size or the cake will not bake properly. I recommend using a 5×5-inch baking dish that has a base of 25 square inches. You can also use 2 (10-ounce) ramekins which measure 4-inches in diameter and are approximately 1 ¾-inches tall. For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Drain the pineapple well otherwise the hummingbird cake will be too wet.
Be sure to let the cake cool completely before frosting.
When making the frosting, make sure the butter and cream cheese are at room temperature.
If your frosting is runny, add more powdered sugar a tablespoon at a time until it has thickened. You can also chill the frosting slightly to firm it up.
Nutrition
Serving: 1slice, Calories: 641kcal, Carbohydrates: 79g, Protein: 5g, Fat: 37g, Saturated Fat: 12g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 312mg, Potassium: 218mg, Fiber: 2g, Sugar: 62g, Vitamin A: 645IU, Vitamin C: 5mg, Calcium: 37mg, Iron: 1mg
